Pineapple Upside Down Cake

Time: 60 mins Yield: 9” Pan


Cake & Cupcake Ingredients:

• ¼ c. Vegan Butter

• 1 Package Cake & Cupcake Mix

• ½ c. Brown Sugar

• ¾ c. Non-Dairy Milk

• 1 can Pineapple Rings

• ¼ c. Pineapple Juice (reserved from can)

• 10 Natural Maraschino Cherries

• ¼ c. Safflower Oil, or Other Neutral Oil

• ¼ c. Applesauce or 1 Egg

• 2 tsp. Vanilla Extract



Lightly spray a 9” round baking pan and set aside.  Preheat your oven to 350°. Melt butter over low heat and pour into your pan, tilting the pan to evenly distribute.  Sprinkle brown sugar evenly over butter. Place pineapple rings at the bottom of your pan and add a cherry to each ring. Add the entire bag of mix to a bowl and create a well.  Add in your wet ingredients and stir to combine until small lumps remain. Pour cake batter into the pan over the pineapple and bake for 40-45 mins or until a toothpick comes out clean.  Allow the cake to cool for 10 minutes before flipping it over onto a large plate.


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