Pineapple Upside-Down Cake

Anybody else need an island vacation? Until then, this cake is a little slice of paradise. This recipe is inspired by one of my kids’ favorite books – Eight Animales.

I first tried this vegan recipe a month ago, and I have made it three (3) times since! It is delicious and perfect for dessert, brunch, or birthday cake.

“Be a pineapple: Stand tall, wear a crown, and be sweet on the inside.”


  • Topping
    • 4 fresh pineapple rings
    • 1/2 cup finely chopped pecans
    • 1/4 cup plant-based butter (melted)
    • 1/2 cup brown sugar
  • Batter
    • 1 1/2 cups all-purpose flour
    • 1/2 cup sugar
    • 1/2 tsp salt
    • 1 tsp baking powder
    • 2/3 cup plant-based milk
    • 1/3 cup plant-based butter (melted)
    • 1 “Flax Egg”
      • 1 Tbsp flaxseed mixed with 3 Tbsp water
    • 1 tsp vanilla


  1. Preheat oven to 350 F.
  2. Arrange pineapple rings in 9.5” round baking dish.
  3. Place chopped pecans around the pineapple rings.
  4. Melt 1/4 cup plant-based butter and combine with the brown sugar. Drizzle over the pineapple rings and chopped pecans.
  5. Prepare “Flax Egg” in a small bowl. Set aside.
  6. In a medium bowl, combine flour, sugar, baking powder, and salt.
  7. Add plant-based milk, 1/3 cup butter (melted), Flax Egg, and vanilla. If batter is too thick, add more plant-based milk (1 Tbsp at a time).
  8. Pour batter over pineapples in baking dish.
  9. Bake for approximately 40 minutes or until fork comes out clean.
  10. Let cool completely.
  11. Flip entire cake over a serving platter!
  12. Serve with plant-based whipped cream!