You know those friends that just always make everything they eat look SO good? For example, when they post about food on social media, you just want everything they share? Or when you go out to eat together, whatever they order is always way better than your choice? My friend from high school, Theresa, has always been that way — she has the best taste. Even as a teenager! I was such a picky eater growing up and she’d take me all over our hometown encouraging me to try saucy local tacos and Hawaiian specialities I’d never heard of. It was thanks to her that I really started trying new things — she was very convincing and ultimately it had a lasting positive effect.
She’s been vegan for years and recently sent me today’s recipe, with raving reviews. She didn’t need to tell me twice — I trust her completely! And so, I made pineapple upside down cake for the first time ever. It is SO good. And don’t be alarmed by the lack of pineapple slices that are traditionally characteristic of this cake, I happened to only have a can of crushed pineapple so it’s a little different looking. You do what you can in a pandemic! I also omitted the classic cherry topping so don’t be alarmed by the photos here — especially if you use actual pineapple slices and cherries. And whether you’re vegan or not, this cake is incredible. It’s the perfect dessert to kick off summer. Thank you for the recipe, Theresa! Enjoy.
Vegan Pineapple Upside Down Cake
This is a vegan version of the classic pineapple upside down cake. Caramelized pineapple and fluffy cake make this recipe a summer winner.
- 1/4 cup vegan butter, melted
- 1/2 cup brown sugar
- 10-12 pineapple slices, canned
- 15-20 maraschino cherries or fresh halved cherries (optional; I omit)
- 1 3/4 cups flour
- 1 cup sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup nondairy milk (any kind)
- 1/2 cup pineapple juice
- 2 tsp. vanilla
- 1/3 cup olive oil
- 1 tbsp. white vinegar
- 1/2 cup pineapple, crushed (canned or fresh)
Grease a 9-inch cake pan or spring-form pan. And place on a rimmed baking sheet.*
Pour the melted butter evenly into the pan to coat the bottom. Sprinkle pan with brown sugar. Layer the pineapple slices along the bottom. Cut a few in half to put along the edges.**
Preheat oven to 350F degrees.
In a large bowl, mix flour, sugar, baking soda, and salt.
Using a wooden spoon or whisk, stir in the milk, pineapple juice, vanilla, olive oil, vinegar, and crushed pineapple until combined. Spread and smooth the batter over the pineapple slices in the prepared pan.
Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Place a loose piece of foil over the top of the cake at the 30-minute mark to prevent from browning too quickly. Allow the cake to cool for 10 minutes before removing the spring-form sides or inverting onto a serving platter.
*This cake will leak if using the spring-form pan so definitely place the spring-form pan on a rimmed baking sheet if using.
**I used a handful of crushed pineapple (not sliced) for the photo; sliced is more traditional. Place cherries in crevices between the pineapple slices. Set aside.
Recipe from my sweet friend, Theresa Miller.