Dairy-Free Pineapple Upside-Down Cakes
Prep time
Cook time
Total time
These sweet cakes with gooey topping have chopped pineapple in the topping (instead of rings) for easier eating and more infused pineapple flavor. But we've included a pineapple rings option.
Recipe type: Dessert
Cuisine: American
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 (can sub coconut oil)
  • 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.
Pineapple Ring Option: You can use 6 pineapple rings (1 per cake) instead of the chopped pinepple, if preferred. The rings have a prettier presentation, but we get more eating enjoyment from chopped pineapple.
Single Cake Option: Prepare and bake the recipe in an 8-inch or 9-inch baking dish or cake pan. You can use the chopped pineapple, or use 9 pineapple rings and dot each one with a maraschino cherry (one each). Bake the cake at 350ºF for 45 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/pineapple-upside-down-cakes