This Gluten Free Vegan Pineapple Upside Down Cake will be your new go-to recipe to make for any diet. Also, you’ll NEVER know there’s no real butter, eggs or gluten in this recipe. Seriously. My husband loves this recipe and he eats all the good stuff. That’s how I know you’ll love it too!
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Do you bake for the seasons?
So here’s the thing about some recipes, they scream Summer! or Fall! or Spring! BUT, there are some recipes, like this Pineapple Upside Down Cake that feels right for every season. I like it in winter to wake up my taste buds and remind me of warmer days. And I like to eat it warm too.
Obviously, pineapple reminds us of summer, and it tastes amazing with a scoop of vanilla ice cream resting beside it. But the warm brown sugar also reminds me of fall, and the bright yellow top makes me think of spring.
Since this cake is basically so healthy its a vegetable, you can add it to your regular rotation and keep all the people (and your waistline) so happy!
So there you go, a cake for all seasons and an excuse to make it all year long!
To make this Pineapple Upside Down cake using the Betty Crocker Yellow Cake Mix, simply…
The great thing about this cake recipe is that it only requires a few ingredients and comes together super quick! Rachel created this recipe and it has quickly come into regular rotation at my house. So let’s get started…
First, make the super yummy sauce that will become your topping by melting the butter and adding the brown sugar. Pour this mixture into the bottom of your pan.
Next, lay out the pineapple rings on top of the sauce.
Now, to make the cake, put the cake mix, butter, vanilla extract, mashed bananas and pineapple juice in a bowl. Using a hand mixer (I love this one!) mix on low speed for 20 seconds, then high speed for 2 minutes.
Pour the cake mixture into the pan right on top of the pineapple rings.
Bake on the center rack in a 350°F oven. Bake for 40-45 minutes until a toothpick or knife inserted in the center comes out clean. Allow the cake to cool for 10 minutes, then run a knife around the outside to loosen. Then invert cake onto a serving dish or cake stand. If the cake doesn’t want to come out, allow it to cool another 10 minutes and tap the bottom to encourage it to release.
To make this Pineapple Upside Down Cake with the King Arthur Flour Yellow Cake Mix, simply…
Making this Pineapple Upside Down Cake with the King Arthur Flour Yellow Cake Mix is also very easy. The biggest difference is that it yields 2 cakes. We also prefer the texture of this one, however, it is more expensive and not always available at local grocery stores. With that said, let’s get baking!
First, make the super yummy sauce that will become your topping by melting the butter and adding the brown sugar. Pour this mixture into the bottom of your pans.
Next, lay out the pineapple rings on top of the sauce.
Now, to make the cake, put the cake mix, butter, mashed bananas, canola oil and pineapple juice in a bowl. Using a hand mixer (I love this one!) mix on low speed for 20 seconds, then high speed for 2 minutes.
Pour the cake mixture into the pan right on top of the pineapple rings.
Bake both cakes on the center rack in a 350°F oven. Bake for 40-45 minutes until a toothpick or knife inserted in the center comes out clean. Allow the cake to cool for 10 minutes, then run a knife around the outside to loosen. Then invert cakes onto a serving dish or cake stand. If the cakes don’t want to come out, allow them to cool another 10 minutes and tap the bottom to encourage them to release.
We like to serve this with a bit of ice cream in the summer, but truthfully it’s completely amazing on its own. My favorite part is the outer edge where the sugar mixture gathers and gets slightly crisp. Mmmmmm, seriously so good!
My list of Cake Making essentials
I’m a total sucker for a baking pan with a lid. This 9×9 set of two from Wilton is perfect!
Kitchen Aid Hand Mixer. I’ve used this one for years, and I love it!
Parchment paper – I like these pre-cut cookie baking sheets because you can cut them in half for a perfect square cake pan liner, or just trace your circle and get 2 out of one sheet!
All Clad Measuring Cups – I know these are in investment, but they’re sturdy, beautiful and you’ll never have to buy another set again. I use them constantly!
Love this Gluten Free Vegan Pineapple Upside Down Cake recipe? Try these other healthy dessert recipes!
If you decide to give this recipe a try, be sure to snap a photo to share, tagging @theovenlight and #theovenlight on Instagram or Facebook!
Gluten Free Vegan Pineapple Upside Down Cake – King Arthur Flour
Ingredients
Topping
- 1/4 C butter substitute such as Smart Balance
- 1/2 C brown sugar
- 20 oz pineapple rings canned
For the Cake
- 1 Box GF King Arthur Flour yellow cake mix
- 1/2 C butter substitute softened
- 3/4 C mashed banana about 3 small bananas (or 2 large)
- 2/3 C pineapple juice from the can
- 1/3 C canola oil
Instructions
- Preheat oven 350F
For the Topping
- In a small bowl, melt butter and mix in brown sugar. Spoon mixture into 2 round 8" or 9" cake pans.
- Lay out pineapple rings on top of sauce (saving the pineapple juice for the cake).
For the Cake
- In a large bowl, combine cake mix, butter, banana, pineapple juice and canola oil. Using an electric mixer, mix on low speed for 30 seconds, then on medium speed for 2 minutes. Pour mixture into pan over the pineapple rings and sugar mixture.
- Bake 40-45 minutes on center rack, until toothpick inserted in center comes out clean.
- Allow to cool 10 minutes in pan. Run a knife around outer edges, then invert onto serving dishes or cake plates. If the cakes do not want to come out, allow to cool another 10 minutes and using a spoon tap on the bottom of the pan until it comes out easily.
Notes
Gluten Free Vegan Pineapple Upside Down Cake – Betty Crocker
Ingredients
Topping
- 2 Tbsp butter substitute such as Smart Balance
- 1/4 C brown sugar
- 10 oz pineapple rings canned
For the Cake
- 1 Box GF Betty Crocker yellow cake mix
- 1/3 C butter substitute softened
- 2 tsp vanilla extract
- 1/2 C mashed banana about 2 small bananas
- 3/4 C pineapple juice from the can
Instructions
- Preheat oven 350°F.
For the Topping
- In a small bowl, melt butter and mix in brown sugar. Spoon mixture into 1 round 8" or 9" cake pan.
- Lay out pineapple rings on top of sauce (saving the pineapple juice for the cake).
For the Cake
- In a large bowl, combine cake mix, butter, banana, vanilla extract and pineapple juice. Using an electric mixer, mix on low speed for 30 seconds, then on medium speed for 2 minutes. Pour mixture into pan over the pineapple rings and sugar mixture.
- Bake 40-45 minutes on center rack, until toothpick inserted in center comes out clean.
- Allow to cool 10 minutes in pan. Run a knife around outer edge, then invert onto serving dish or cake plate. If the cake does not want to come out, allow to cool another 10 minutes and using a spoon tap on the bottom of the pan until it comes out easily.
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