This recipe for pineapple upside down cakes was originally shared with us via the website Just Baking, who I used to write for. The recipe is by Allen Williams, but he adapted this recipe from a Betty Crocker classic. We modified it a bit more to be dairy-free, we’ve added more options for dietary needs, and I’ve completely updated this post.
Pineapple Upside-Down Cakes with Chopped Pineapple or Rings
Allen uses chopped pineapple for more of a gooey topping. It makes the cake a little juicier, and offers more pineapple in each bite. However, we have included a pineapple ring option for a more formal presentation. (The picture at right shows Allen’s chopped pineapple version.) Allen also prefers to bake these as little cakes, but we have added a full cake option.
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 and vegan pineapple upside down cakes, I recommend using 1 prepared powdered egg replacer, or 3 tablespoons of aquafaba. See our Egg Substitute Guide for more options.
- 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
- Preheat your oven to 350ºF.
- Melt the buttery spread in a small pan. Add the brown sugar and stir to dissolve. Remove from the heat.
- 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.
- 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.
- Pour the batter evenly into each muffin well, to top the pineapple.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center of a cake comes our clean.
- Immediately turn the muffin tin upside down onto a cookie sheet. Allow to cool for 15 minutes before serving.
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.
More Dairy-Free Upside Down Dessert Recipes
Caramel Pecan Cinnamon Rolls
Vegan Caramel Apple Cheesecake Tarte Tatin
Gingerbread Apple Skillet Cake
8 Comments
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.
wondering about converting this to a full cake.–bundt. same proportions?
Yes, same proportions – just adjust the cook time as needed.
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!
That’s fabulous! So glad this one worked out for you Cherie.
When does the egg go in? I’m assuming with the milk?
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.