Classic pineapple upside down cake was one of my childhood favorite desserts. This vegan pineapple upside-down cake turned gluten-free will certainly be a hit at family gatherings and for the holidays.

I also loved Sweet Potato Pudding, Cornmeal Pudding, and Christmas Cake.

This Vegan Pineapple Upside Down Cake is made from scratch and it is easy to prepare and I promise you it tastes better than a box mix.

FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

whole pineapple upside down cake on parchment paper

Is Pineapple Good For You?

Pineapple is originally a South American fruit, that is now grown all over India, Indonesia, Thailand, Malaysia, China, the Philippines, and Kenya.

Manganese, zinc, and vitamins B 6 and C are all in pineapple juice. These nutrients are essential for tissue repair, bone health, energy production, muscle growth, and the immune system. Zinc, phosphorus, calcium, choline, iron, and vitamin K are all present in minor or trace quantities, and several B vitamins are also present.

It is loaded with antioxidants and boosts immunity within the body. It also promotes cell growth and development. Also, anti-oxidants help in reducing inflammation and fighting chronic diseases.

Pineapples contain an enzyme known as bromelain. This enzyme aids in digestion and helps in breaking down protein more efficiently. It also assists with pancreatic insufficiency, which is a situation in which the pancreas is unable to produce enough digestive enzymes.

Because it reduces inflammation, pineapple helps in relieving joint pain caused by arthritis.

Pineapple juice has been shown to possibly have anti-cancer properties. Thanks to the high amount of bromelain in pineapples, which can help destroy toxins and cancer cells. The same enzyme can delay or stop cancerous cell development in the body.

Flaxseed Nutrition Facts

Flaxseeds are sprinkled with quite an assortment of vitamins and minerals, along with being a great source of fiber and fats. 

However, their most notable claim to fame is the sheer amount of omega-3 fatty acids that they contain, which is usually found in fish and is quite rare to find from plant-based sources.

This makes them come very high on my list of important foods for every vegan pantry.

Moreover, they can produce a wonderful gel that is the perfect egg substitute for any recipes that require a binding agent. You can find ground flaxseeds in most of my baked goods, savory or sweet. 

Alpha-linolenic acid, the particular amino acid that flaxseed has plenty of, is important for your heart health since it helps prevent clogged arteries and high cholesterol.

pineapple upside down cake with one slice removed on parchment paper

What Are Maraschino Cherries?

Maraschino is actually not a variety of cherry, but the name of the specific canned cherry product we all know and love. It is made from lighter cherries, such as the pinkish-blonde Rainier cherry.

They are then preserved in a bright red syrup, which soaks in and gives the fruit its signature eye-catching color. These cherries are popular for topping banana splits, sundaes, and other ice cream treats, as well as in drinks and baked goods.

For this pineapple upside down cake, you can technically experiment with using whatever fresh cherries are available to you in this recipe. However, maraschino cherries are unique in flavor and texture, and are quite the classic.

Nowadays, some of you may choose not to eat maraschino cherries because of the abundance of corn syrup and red dye involved in their making. I’m glad to say that I have found a wonderful brand that makes Natural Maraschino Cherries.

They are artificial dye-free, artificial preservative-free, corn syrup-free, vegan, gluten-free, and other top 8 allergen-free. I have found them at Whole Foods and on Amazon.

You can also leave the cherries out, and this cake will still be decadently delicious.

Can You Make A Pineapple Upside Down Cake With Fresh Pineapple?

Canned pineapple is very convenient and makes it easy to have sweet pineapple goodness any time of year. For recipes like this, I sometimes prefer to use canned pineapple for uniformity and predictability more than anything else. It is also easy to get the classic pineapple rings, and I use the juice from the can for the recipe as well.

Don’t let all of this stop you from using fresh pineapple if that is what you have on hand, just make sure it is very ripe. Honestly, the closer to being overripe, the better!

Because of the enzymes in pineapple, it is best to cook it if you are using fresh. Simmer your fresh pineapple for a few minutes and allow it to cool, then proceed with the recipe.

Pineapple upside down cake ingredients

Vegan Pineapple Upside Down Cake Recipe

Cake Topping

  • Non-dairy butter
  • Organic cane sugar
  • Canned pineapple rings
  • Maraschino cherries

Cake Batter

  • All-purpose gluten-free flour
  • Almond flour
  • Organic cane sugar
  • Baking powder
  • Salt
  • Pineapple juice
  • Ground flaxseeds
  • Coconut oil
  • Vanilla

Pineapple upside down cake with pineapple slices and cherries in the middle

How To Make Vegan Pineapple Upside Down Cake

  1. Preheat oven to 350℉. Lightly spray the sides of a cake pan or pie plate. To make the topping, melt the non-dairy butter in a saucepan, add sugar, and stir. Spread this mixture around the base of your cake pan.
  2. Arrange the pineapple slices around the pan, then place the cherries wherever they fit. Reserve the juice from the pineapples to use in the cake batter.
  3. For the cake batter, combine the pineapple juice, ground flaxseeds, oil, and vanilla in a bowl, and set aside.
  4. Separately, mix gluten-free flour, almond flour, sugar, baking powder, and salt. Add pineapple mixture and mix to form a batter. 
  5. Pour the batter evenly over the pineapple and cherries. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove the cake from oven, and allow it to cool for about 10-15 minutes before inverting the cake onto a serving platter. Use a knife to loosen the cake from the side of the cake pan if it is sticking.
  7. Store in an airtight container and keep refrigerated for up to 3 days.

When To Flip A Cake?

It is important to let any cake cool at least slightly before attempting to remove it from the pan. This cake is so moist that this step is especially important. Allowing the cake to cool for 15 minutes helps to ensure that it has settled and won’t fall apart as easily.

More Vegan Cake Recipes

Vegan Carrot Cake

Lemon Raspberry Bundt Cake

Blueberry Cheesecake

Vegan Gluten-Free Flag Cake

Vegan Lemon Pound Cake

Pineapple upside down cake with a slice removed

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Love You,

Michelle

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Vegan Pineapple Upside Down Cake

Vegan Pineapple Upside Down Cake

This is the best Vegan Pineapple Upside Down Cake. This classic, turned vegan and gluten-free, will not disappoint. Here's a new holiday favorite!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: vegan pineapple upside down cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8 servings
Calories: 408kcal

Equipment

Ingredients

Topping

  • 1/4 cup melted non-dairy butter I used Earth Balance
  • 1/4 cup organic cane sugar
  • 1 -20 ounce can of pineapple slices (I used 7 slices)
  • 1 jar maraschino cherries preferably no-dye if available

Cake

Instructions

  • Preheat oven to 350℉. Lightly spray the sides of a cake pan or pie plate. To make the topping, melt the non-dairy butter in a saucepan, add sugar, and stir. Spread this mixture around the base of your cake pan.
  • Arrange the pineapple slices around the pan, then place the cherries wherever they fit. Reserve the juice from the pineapples to use in the cake batter.
  • For the cake batter, combine the pineapple juice, ground flaxseeds, oil, and vanilla in a bowl and set aside.
  • Separately, mix gluten-free flour, almond flour, sugar, baking powder, and salt. Add pineapple mixture and mix to form a batter.
  • Pour the batter evenly over the pineapple and cherries. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the cake from oven, and allow it to cool for about 10-15 minutes before inverting the cake onto a serving platter. Use a knife to loosen the cake from the side of the cake pan if it is sticking.
  • Store in an airtight container and keep refrigerated for up to 3 days.

Nutrition

Calories: 408kcal | Carbohydrates: 50g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 298mg | Potassium: 60mg | Fiber: 5g | Sugar: 30g | Vitamin A: 181IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 2mg