Pineapple Upside-Down Cakes


This recipe for pinapple upside down cakes was originally shared with us via the website Just Baking, who I used to write for. The original recipe with photo is by Allen Williams, but it has been adapted slightly for dairy-free needs.

Classic Dairy-Free Pineapple Upside Down Cakes Recipe

Special Diet Notes: Pineapple Upside Down Cakes

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free (choose your shortening wisely!), and vegetarian.

For egg-free (vegan) and dairy-free pineapple upside down cakes, use your one powdered egg replacer, 3 tablespoons of applesauce, or aquafaba.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Can I use flax to substitute the egg? I also cooked some pinto beans and have plenty of liquid. Can that liquid also be used for substitution of eggs? or does it have to be from chickpeas? Thank you

    • Hi Maria, yes, a flax sub would probably work, but I’d add a touch of extra leavener – like about 1/8 teaspoon baking powder. Aquafaba can be from any beans. I think most just prefer the color neutrality of chickpeas.

  2. I have had so many dairy free recipes fail lately, but these were absolutely wonderful. I needed to sub coconut oil for the spread and omit the vanilla, but they still baked perfectly. We all loved the little cakes too. Thank you for making tricky cooking so delicious!

    • Yes, so sorry! I recently updated the format and instructions and must have forgotten to write the egg in! It is added with the wet ingredients and has been fixed. Thank you for pointing this out Ashley.

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