Dairy-Free Pineapple Upside Down Cake
Indulge in the tropical flavors of this Dairy-Free Pineapple Upside Down Cake, a plant-based twist on the classic dessert. Featuring tender, caramelized pineapple slices and vibrant maraschino cherries baked atop a light and moist vanilla cake, this recipe swaps traditional dairy ingredients for coconut milk, coconut oil, and unsweetened applesauce, making it ideal for those with dietary restrictions. The combination of fluffy cake and the rich, golden brown sugar glaze creates a visually stunning and flavor-packed centerpiece for any occasion. Ready in under an hour, this easy yet impressive dessert is perfect for entertaining or treating your loved ones to a slice of paradise!
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Recipe Information
Ingredients
- 1 can (20 oz) canned pineapple slices
- 8 maraschino cherries
- 0.5 cup light brown sugar
- 0.25 cup coconut oil
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup coconut milk
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Drain the can of pineapple slices, reserving 1/4 cup of the juice.
In a 9-inch round cake pan, pour the melted coconut oil and spread it evenly along the bottom. Sprinkle the brown sugar over the oil.
Arrange the pineapple slices on top of the sugar in a single layer, placing a maraschino cherry in the center of each slice.
In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In another bowl, mix the reserved 1/4 cup of pineapple juice, coconut milk, applesauce, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Carefully pour the cake batter over the pineapple slices in the cake pan, spreading it evenly.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 5 minutes. Then, place a large plate over the top of the pan and invert them together to turn the cake out onto the plate.
Let the cake cool for an additional 10 minutes before serving.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2112 mg | 92% | |
| Total Carbohydrate | 557.4 g | 203% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 393.7 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
