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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: 


This was a very delicious cake, but I have made it twice now and haven't had good luck with even baking. The first attempt I was quite embarrassed because I made it for a friend's birthday. I cooked it until it looked like it was on the verge of burning on top, let it cool, went to flip it, and cake batter went all over the place! We managed to wrangle it back into the oven to cook longer, and everyone still enjoyed it. The second time I think I ended up cooking it almost an hour! It was still somewhat soft when I took it out, but I think cooling it almost completely helped solidify it. My family loves it, so I'll probably make it again--very yummy!



the only thing i did different was do what my mom always does with her non-vegan pineapple upside down cakes.  while the oven is preheating put your pan inside with an entire stick of butter to melt.  i used a willow soy margarine stick, then after it's melted added the pineapple and brown sugar.. making sure to get plenty of sugar in the corners if youre using a metal pan so they get extra amazing and gooey.  i like to use pineapple chunks too so it's easier to cut and eat.  

btw - i doubled the batter and did it in a 9x13 pan.  it was pretty thick but the entire thing turned out amazing.  it's delicious and ridiculously moist, so good!


*And instead of "conditions" (mid-paragraph) I meant "modifications."


**I'm SURPRISED at how simple this recipe is. (I'm on mobile web, I'm not sure what "euripides" is. Oops.


It was my first time making an upside down cake, and I'm euripides at how simple this recipe was. It was DELICIOUSLY YUMMYFUL! My parents tends to avoid anything too sweet, and I had cans of Dole Gold Pineapple Chunks in Pineapple Juice (not unsweetened), so I made some conditions: I used the can of pineapple chunks and juice as directed, but left out the brown sugar altogether. My family loves it--i pulled the cake out of the oven at 6 pm, and it was devoured within the hour. Thank you for this amazingly simple and delicious recipe! Definitely one of my favorite vegan cakes. Kudos!! :-)


Loving this cake!  I've made it 2 times and my family has devoured it! I used pineapple rings the first time and crushed pineapple the second time.  The rings make it look better, but the crushed one makes it taste better because you get the pineapple taste in every single bite!  Loving this recipe! Thanks!


I made this cake and it was good.  My son said I don't like it I LOVE IT.  so what does that say.  I added to much juice though it was a little wet.  and I thought it was very sugary.  so, next time i am definitely cutting back on the sugar. 
but, it was awesome, and easy to make.  I made it in an round pie pan. 


OH!  And I used apple sauce instead of oil, since people were asking if that would work.  It was very nice and moist.


Yum!  Thank you BP!  I added dried cranberries that I had soaked in warm pineapple juice and I put the cranberries in the bottom of the pans along with the pineapple junks, which made it very pretty!

I also put crushed pineapple in the cake batter itself.  Even my babies enjoyed this cake.  Tiger was caught taste testing the batter straight from the pan when I turned my back just long enough to grab a pot holder.  So I guess this gets the paws up seal of approval!



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