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Vegan Pineapple-Upside Down Cake

Vegan Pineapple-Upside Down Cake created by faithandlaces

Pretty simple for an upside-down cake.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350 degrees.
  • Mix flour, sugar, baking soda, and salt in a large bowl.
  • Pour juice off can of pineapple into 1 cup measuring cup--it should be about 3/4 cup juice. Add water to make 1 cup.
  • In a separate bowl, combine apple sauce, lemon juice and juice water.
  • Dump pineapple chunks into the bottom of a 12 inch spring form pan (you could use an 8x8 or other sized spring form, just adjust cooking time).
  • Sprinkle with brown sugar.
  • Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps.
  • Pour into pan on top of the pineapple/brown sugar mix.
  • Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean.
  • Let cool and loosen sides of cake from pan. Place serving plate on top of cake.
  • Flip cake over onto serving plate and remove pan bottom.
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RECIPE MADE WITH LOVE BY

@hipbonez
Contributor
@hipbonez
Contributor
"Pretty simple for an upside-down cake."
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  1. Rebecca P.
    Super easy, limited ingredients and heavenly. Perfect consistency and so moist! I used pineapple slices, brown sugar and butter for the topping. Baked in an 8x8 jadeite pan Thank you for posting.
    Reply
  2. faithandlaces
    hii :) this is the my version. instead of lemon, I used white vinegar. and instead of applesauce, I used canola oil. and I substituted pineapple chunks with 1 can 398 mL crushed pineapple (crushed pineapple pressed and drained). I also used 1 cup (or 236 mL) juice from the crushed pineapple liquid. and 237 g flour. and I also use 1/2 cup margarine and 1/2 cup unpacked light brown sugar (mix and cooked in a sauce pan). baked at 350 F for 50 minutes. for the pan, u need to grease and flour it.. on this photo, the recipe is x2...... i hope that helps someone who is struggling to make this vegan pineapple cake :):) (JOHN 3:16)
    • Review photo by faithandlaces
    Replies 1
  3. Pete N.
    Something is wrong with this recipe, after combining everything the batter was not batter at all it was more like crumbles and didn’t bind very well together, after baking the cake fell apart like it was made of saw dust...I believe it needed more liquid
    Replies 2
  4. Amy S.
    Used a healthy scoop of earth balance to oil the pan and sprinkled it with brown sugar. Also added 1/4 canola oil to the wet mixture. Also, did two flax eggs (tsp of flax, 3tbs water per egg). Turned out great!
    • Review photo by Amy S.
    Replies 1
  5. fairsinger
    This was very tasty! I made it in a 10-inch springform pan and used the maximum amount of cooking time and it turned out nicely. It probably needed several hours to cool, but I only had about 90 minutes so I put it in the refrigerator and that did the trick. My can of pineapple yielded 1 cup of juice so I did not use the water, and I used unsweetened applesauce. I would make this again when cooking for vegans or if I wanted a lower-fat cake!
    Reply
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