Dairy-Free Pineapple Upside-Down Cakes
Prep time
Cook time
Total time
This recipe has been adapted to be dairy-free.
Serves: 6 pineapple upside down cakes
  • ¼ cup dairy-free buttery spread
  • ⅔ cup packed brown sugar (preferably dark)
  • 1 cup chopped pineapple
  • 1⅓ cups all-purpose flour
  • 1 cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsweetened or original dairy-free milk beverage
  • ⅓ cup non-hydrogenated shortening
  • 1 egg (see post above for vegan option)
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest
  • 6 maraschino cherries
  1. Preheat your oven to 350ºF.
  2. Melt the buttery spread in a small pan. Add the brown sugar and stir to dissolve. Remove from the heat.
  3. Distribute the buttery mixture evenly between 6 large muffin cups (3½″ wide openings). Top with 1 to 2 tablespoons of pineapple in each well, followed by a cherry pushed down into the center.
  4. Place the flour, sugar, baking powder, and salt in a mixing bowl and whisk to combine. Add the milk beverage, shortening, egg, vanilla and lemon and beat with a mixer to combine. Scrape down the sides of the bowl and then beat the batter on high speed for 3 minutes.
  5. Pour the batter evenly into each muffin well, to top the pineapple.
  6. Bake for 30 to 35 minutes or until a toothpick inserted in the center of a cake comes our clean.
  7. Immediately turn the muffin tin upside down onto a cookie sheet. Allow to cool for 15 minutes before serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pineapple-upside-down-cakes