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Pineapple Upside Down Cake

What you need: 

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 (20 ounce) can pineapple chunks in unsweetened pineapple juice
1/3 cup oil
1 tablespoon white vinegar
1/4 cup unpacked brown sugar

What you do: 

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, baking soda, and salt. 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 the pineapple juice, oil, and vinegar.
2. Dump pineapple chunks into the bottom of a 12" spring form pan (you could use an 8" x 8" or other sized spring form, just adjust cooking time). Sprinkle with brown sugar.
3. 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.
4. Bake for 25 to 35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. (Baking time will depend on pan size) Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom.
Eat. Yumm.
Source of recipe: This is a modification of Jeanne's White Cake recipe I found here under Wedding Recipes. This cake turned out well so I thought I would share! This makes a pretty sweet, moist cake. You can replace the juice with just water if you are concerned about it being "too sweet".

Preparation Time: 
10 minutes, Cooking time: 25 to 30 minutes
Cooking Time: 
25 to 30 minutes
8 to 12
Recipe Category: 


Tasty stuff! I used a little less sugar and cherries in the middle of the rings.


:)>>> This is the best cake I've ever had. I used fruit cocktail and it was so darn YUMMY!!!!! I just had some for breakfast. It has fruit, so it's healthy, I guess :-*


Just made this V-Day was delicious. I used pineapple rings and cherries. I also used apple sauce instead of oil, which worked fine.I am wondering about the comment above me about the glaze. The cake was delicious, but it seemed like it was lacking something from my pre-vegan memories of this cake.


I made this last night and thought it was good. I used an 8x8 pan (greased it quite a bit) and it baked for something like 46 minutes (wouldn't have hurt to do 50, though). Based on some of the reviews, I worried about it not being done in the middle, so even though my knife was coming out clean every time, I let it keep cooking a lot longer and am glad I did. Like many others, I used pineapple rings and cherries - very pretty cake! Oh, I also added a few spoonfuls of crushed pineapple to the batter, so my cake is very moist and sweet (almost too much so). Not sure I'd want to add the crushed pineapple next time, but it was still delicious.

To be honest, I don't think it was as good as I remember my granny's cake being, but then again, I haven't had it in years and my taste buds may have changed. I think it is the glaze that I feel is lacking on this cake. I mean, yes, the brown sugar does make it sweet enough, but something just seems different. I looked up other recipes for pineapple upside down cake, and they all called for a glaze that you make first and then pour into the pan before the pineapples. This would definitely require more effort...not sure if it would be worth it since the cake is pretty good as it is, but it's something to consider.


This recipe is fantastic! It's easy to make too. ;)b

I used a bundt cake pan and put pineapple rings on the bottom with cherries in the middle, as recommended. Baked for 25 minutes and it was oh so moist and yummy. It didn't turn out as pretty as possible because I was too impatient and tried to dump it out before it was completely cool. I don't like super duper sweet cakes and this was perfect. Sweet but not TOO sweet! (And I used the pineapple juice as directed.) However I don't think I used the 1/4 cup brown sugar. I truly just "sprinkled" it.

I'm going to make this for friends and family now. Thanks for the awesome recipe!


I just finished making this cake and I didn't have a spring pan ( I had no idea what that was) lol Now that I do I want one and will have on the next time I make this. I used a 2 piece bundt pan and it came out great. However, I had to cook it for 55 minutes. It wouldn't stiffen for some reason.
Why is it that some can cook it in 30 minutes while others have to do up to an hour?  :-\ Strange

I loved this cake!! Thank you so much. It is difficult to find a good cake that is vegan and this one rocks!


I made this for Christmas with, and everyone LOVED it, especially my teenage brother who ate--no joke--75% of the cake. There were no leftovers.
The only thing I added to the cake was cherries in the center of the pineapple, to make it look colorful. But beyond that, there's no messing with this cake. It's awesome!


I've made this 3 times already. And i always add cherry juice to the mixture. It gives it a little more sweetness. And of course putting cherries inside the pineapple rings.
This is perfect because i can substitute sugar in it to make for people's birthdays that can't eat anything with sugar.
It always turns out perfect and i give this major thumbs up  ;)b


WOW!!!!  The best pineapple upside down cake that I have ever had - vegan or otherwise.  I'll be making this for Thanksgiving.  Excellent :)>>>


i'm in 7th heaven!!! this is one of the best cakes i've ever made!

i used wholemeal spelt flour, a water soymilk mixture (instead of juice) and less sugar (1/2 cup or maybe a bit more) and it turned out marvelous! also to mention that i used fresh plums which i cut in halves, not pineapple.



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