You are here

Member since June 2004

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: 


chefsheri-- wow that sounds like a tasty cake! all kinds of flavor surprises in there!


WOW :)  This is absolutely amazing! :)  I made several quick adjustments, because I got a creative impulse toward a tropical upside down cake:

FLOUR:  I used 1/2 c. unbleached white flour, 3/4 c. whole wheat pastry flour, and 1/4 c. coconut flour; added also 1/4 c. shredded unsweetened coconut (all this to make it healthier and add fiber & flavor!)

OIL:  I used 1/3 c. coconut oil (which is *really* good for you despite common belief to the contrary!) instead of canola or other oil

JUICE:  I used 1/2 c. pineapple juice, 1/2 c. orange juice

VINEGAR:  I used apple cider vinegar instead of white vinegar

I also added 1 t. vanilla extract (almond extract might also be good!) ;D, and 1 t. finely grated orange rind... YUMMY!


Fab recipe!  I made this as a birthday cake for a non-vegan crowd and they were thrilled with it!  I used a mix of organic regular and soy flour, plus organic sugar - which gave it the lovely golden brown color in my uploaded photo. 


I made this tonight and it was super quick and easy and it was so good. I had two pieces already! The only thing I didn't do right was not spray the pan before baking so big chunks of cake got stuck on the pan when I inverted the cake. Didn't look too pretty so I didn't get a picture. One interesting thing that made it special is instead of putting maraschino cherries in the middle of the pineapple rings like some did, I used blackberries and raspberries. So yummy!


Wow!  So easy!  So fast!  Ingredients that I already have in my cupboard! DELICIOUS!  It does take more like 50 minutes in the oven though, and I now skip the brown sugar as I found it too sweet the first time I made it.  My meat eating husband devours this cake every time I make it.



i made this for easter and my mom couldnt get over how beautiful is was (shes emotional like that). i put shredded coconut around the edges cause they were a little ugly. it was delicious though, and so wicked easy to make! its really sweet, though, i had like half of a peice.


Delicious! I made this for my family for Easter Sunday.  No leftovers!  And it was soooo easy to make! 


Schmaltz_Liquor -

when you put the pineapples in the bottom make sure there is a little juice to mix with the brown sugar,1 or 2 will still probably get stuck but they pop out with a spoon, and you should let it sit till out can touch the sides without hurting yourself,


This is indeed not bad, I really like the texture of the cake actually. Two thumbs up!
I have to warn people, the toothpick trick doesn't work here. I pricked my cake with a toothpick deep, shallow, sides, and middle, after 35 minutes in the oven, and it came out clean every time. When I took it out, however, the middle collapsted and when I turned it over I saw that the entire center wasn't done. I would say keep the thing in the oven until you're scared it will turn black  ;)
I loved that this was so simple to make. Took me a total of 5 minutes to whip together, and I usually have a tendency to make things complicated and take forever. Not here! There's no way you'll spend more than 10 minutes actively working on this yummy cake.
Oh, and I subbed lemon juice for vinegar because I can't stand vinegar in baked goods (yes, I've tried before).


This is the best vegan thing ive ever eaten! i've made it twice already. My non-veg freinds absolutly loved it! and i cant get enough.
accept the 1st time i made it it didnt rise enough, so i add about 1/2 teaspoon more baking soda, it came out perfect

thanks a bunch!



Log in or register to post comments