This classic dairy-free pineapple upside-down cake will have your tastebuds thinking of Summer. With its caramelized topping, a fun fruit design, and a good dose of pineapple juice, it is one of the simplest recipes to bake.
Originally posted in February 2022, this recipe post was updated in September 2024 to update images and add more helpful content.
Why I Made This Recipe
This was the first cake I ever baked when I took Home Economics in school many years ago. And I couldn’t wait to share an updated dairy-free version with you. It is a light and moist cake, thanks to the addition of pineapple juice in the cake batter, and a truly classic recipe. My husband and our kids are all fans of this dessert and I hope you’ll enjoy it too.
The History of Pineapple Upside-Down Cake
This traditional cake is thought to originate from the 1920s in America, with the first printed recipe included in a Seattle charity cookbook in 1924. Traditionally made in a cast-iron skillet with fruit on the bottom and cake batter on top, it has become a classic bake in many countries. You will often find intricate designs made with the fruit, sometimes down the sides of the cake and on the top. For this recipe, I am keeping it simple with a few pineapple rings and some glace cherries.
Ingredients and substitutions
To ensure this recipe is dairy-free, I am using plant-based butter. Check out my ingredient substitutions to see how you can swap out ingredients to suit your dietary requirements. I also have some extra tips in the FAQs.
I always weigh my ingredients rather than use cup measures. This ensures accuracy for every recipe and perfect results every time. I have added US cup measurements for those who prefer to use this method of measuring.
Dry Ingredients
Self-Raising Flour: this type of flour helps to create a light and fluffy texture. Self-raising (also known as self-rising) flour already contains baking powder and salt, so there’s no need to add more to our recipe. No self-rasing flour? Check out my detailed guide to make your own.
Sugar: White sugar adds a clean sweetness to the cake batter. For a slight caramel undertone, you could substitute with golden or light brown sugar. You can also substitute with coconut sugar. For the topping, I prefer to use soft brown sugar so that it will caramelize the fruit toppings.
Wet Ingredients
Butter: I am using unsalted plant-based room-temperature butter to add fat to the cake. You can substitute with a light oil such as canola or coconut oil if you prefer or regular unsalted butter if you’re not dairy-free.
Eggs: eggs add richness and colour and are the binding agent for this recipe. I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. You can also use medium eggs in this recipe. If you are vegan, feel free to substitute with your favourite egg substitute. 100 grams of apple sauce would work well in this recipe.
Pineapple Juice: for extra moistness, we are adding 1.5 tablespoons of pineapple juice to the cake batter. You can omit this and sub with another juice or even vanilla bean paste (use 2 teaspoons of paste). This cake is versatile and tastes wonderful with other flavours.
Fruit: it is entirely up to you whether you use pineapple rings, slices or chunks as your topping for this cake. I used mine straight out of the can but you can dry them off on some kitchen paper first if you prefer. I also added glace cherries to my design, again this is optional but highly recommended to add extra colour to your cake.
How to Make This Cake
This recipe starts by combining all of the cake batter ingredients (flour, butter, sugar, eggs, pineapple juice) in a bowl and whisking lightly to help create a light and airy texture. I recommend using a hand mixer to make this cake as it comes together quickly. Mixing with a stand mixer, wooden spoon or spatula will work as well if you prefer to use those methods.
Next, we’ll grease the 9-inch round cake pan. I prefer to use butter to grease my pans, but you can always use a baking spray instead. Just ensure that the pan is liberally coated as this cake does tend to stick.
Building the Cake
Now we can start adding our toppings. First, let’s add a layer of brown sugar. Sprinkle the sugar in the pan and pat it down to ensure it is evenly coated.
Next, add the pineapple rings and glace cherries to the pan. You can make as intricate or simple of a pattern as you like. I think the most fun part of making a pineapple upside-down cake is the reveal at the end. Add slices to the side of the pan as well if you wish.
Finally, carefully spread the cake batter on top of the fruit, ensuring that you don’t disturb your design.
Bake at 350°F for 25 minutes until golden brown. Leave the cake in the baking pan to cool for 20 minutes before transferring to a serving plate. Isn’t it just the prettiest cake? Best enjoyed with a side of ice cream or whipping cream.
The Result
Let’s have a close-up look at a slice of our classic dairy-free pineapple upside-down cake. I am obsessed with the simplicity of this cake and its classic design. I hope this has inspired you to try this cake.
Common Questions
This cake makes 8 generous slices, although you might want to cut it into quarters as it’s seriously that good!
I recommend enjoying this cake on the day of baking for maximum freshness but it will keep for up to 48 hours at room temperature in an airtight container.
Once the cake has completely cooled, wrap individual slices in cling film (plastic wrap) and freeze in an airtight container for up to 3 months. Allow to defrost at room temperature before unwrapping then serve with whipped cream or ice cream.
Absolutely! This recipe is versatile, and you can replace the pineapple with other fruits like apples, pears, or peaches. Just be sure to adjust the amount of sugar in the topping depending on how sweet or tart the fruit is.
Yes! You can substitute the self-raising flour with a gluten-free self-raising flour blend. The rest of the ingredients should remain the same for a gluten-free, dairy-free version.
Yes! To make this cake fully vegan, you can substitute the eggs with a plant-based option. 100 grams of applesauce, 2 flax eggs (2 tablespoons of ground flax mixed with 6 tablespoons of water), or commercial egg replacers are all great choices.
More Recommended Recipes
If you like fruity desserts, check out the delightful treats:
- Start your day off with some Blueberry Burst Muffins (Dairy-Free)
- Or how about some zesty Lemon Drizzle Muffins (Vegan)
- Showcase your favourite fruit on a Sable Breton Tart (Dairy-Free)
- Pure comfort eating with a slice of Apple Blackberry Pie (Vegan)
Classic Dairy-Free Pineapple Upside-Down Cake
Ingredients
For the cake batter:
- 100 grams Self Raising Flour
- 100 grams Plant Based Butter (unsalted)
- 100 grams White Sugar
- 1.5 tbsp Pineapple Juice
- 2 Eggs (large – see note)
For the topping:
- 50 grams Brown Sugar
- Pineapple Rings
- Glace Cherries
Instructions
Prep:
- Preheat oven to 350°F (175°C).
- Gather all of your equipment and ingredients and allow the eggs and butter to come to room temperature
Making the cake:
- Add the cake batter ingredients (flour, sugar, eggs, butter, pineapple juice) to a mixing bowl and mix until combined.
- Liberally grease the base and sides of your cake pan with butter.
- Sprinkle the brown sugar on the base of the cake pan. Pat down to ensure it is flat.
- Add the pineapple rings and glace cherries.
- Carefully spread the cake batter on top of the fruit, taking care not to move the design.
- Bake at 350°F for 25 minutes until golden brown.
- Allow the cake to cool for 20 minutes before turning out on to a plate. If your cake is still slightly stuck, use a spatula to loosen the edge and gently shake the cake pan to loosen it.
- Serve with whipped cream or ice cream. Enjoy!
Video
Notes
- Yield: This cake makes 8 generous slices, although you might want to cut it into quarters as it’s seriously that good!
- Vegan Option: To make this cake fully vegan, you can substitute the eggs with a plant-based option. 100 grams of applesauce, 2 flax eggs (2 tablespoons of ground flax mixed with 6 tablespoons of water), or commercial egg replacers are all great choices.
- Gluten-Free Option: Substitute the self-raising flour with my gluten-free self-raising flour blend. The rest of the ingredients should remain the same for a gluten-free, dairy-free version.
- Storage: I recommend enjoying this cake on the day of baking for maximum freshness but it will keep for up to 48 hours at room temperature in an airtight container.
- Freezing: Once the cake has completely cooled, wrap individual slices in cling film (plastic wrap) and freeze in an airtight container for up to 3 months. Allow to defrost at room temperature before unwrapping then serve with whipped cream or ice cream.
- Other Options: Absolutely! This recipe is versatile, and you can replace the pineapple with other fruits like apples, pears, or peaches. Just be sure to adjust the amount of sugar in the topping depending on how sweet or tart the fruit is.
How can this be made in a 9×13 glass dish? Ty!
Hi Dana. I recommend doubling the recipe if you are using a 9×13 glass dish. Hope you enjoy this cake! Tag me on IG @itsbakeangel – I’d love to see it!