Dairy-Free Pineapple Upside Down Cakes Recipe with Vegan Option

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.

Dairy-Free Pineapple Upside-Down Cakes

Author: Allen Williams

Recipe type: Dessert

Cuisine: American

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.

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.

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