Name: Vegan Pineapple-Upside Down Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8-12 serving(s)
Ingredients: 1 1/2 cups flour; 1 cup sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup pineapple juice; 1/4 cup water; 1/3 applesauce; 1 tablespoon lemon juice; 1 (20 ounce) can pineapple chunks, in unsweetened pineapple juice; 1/4 cup brown sugar, unpacked

4

Recipe by hipbonez

6

People talking

Join In Now Join the conversation!

Vegan Pineapple-Upside Down Cake created by faithandlaces

Pretty simple for an upside-down cake.

Ready In:: 35mins
Serves:
Units:

6

People talking

Join In Now Join the conversation!

ingredients

1 ¹⁄₂ cups flour
1 cup sugar
1 teaspoon baking soda
¹⁄₂ teaspoon salt
³⁄₄ cup pineapple juice
¹⁄₄ cup water
¹⁄₃ applesauce
1 tablespoon lemon juice
1 (20 ounce) can pineapple chunks, in unsweetened pineapple juice
¹⁄₄ cup brown sugar, unpacked

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@hipbonez

Contributor

@hipbonez

Contributor

"Pretty simple for an upside-down cake."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Rebecca P.

9/11/2018

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
review by faithandlaces

5/8/2018

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)
Replies 1
review by Pete N.

3/14/2018

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
tweak by Amy S.

2/7/2017

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!
Replies 1
review by fairsinger

2/24/2010

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!

1

Reply