This Vegan Pineapple Upside Down Cake uses a yellow cake mix and is a truly "wow" recipe that's super simple to make. Topped with caramelized pineapples, this flavor-packed cake is the epitome of a summer dessert and will be your new go-to recipe to make for any diet — made with a gluten free cake mix and easy to find vegan ingredients.
To make this Vegan 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 7 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.
How To make this Gluten Free Pineapple Upside Down Cake with the King Arthur Flour Yellow Cake Mix
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 caramelized pineapple topping by melting the vegan butter and adding the light brown sugar. Pour this mixture into the bottom of your pans.
- Next, lay out the pineapple rings (using canned pineapple slices) on top of the sauce, covering the whole bottom of the pan, to the edges.
- Now, to make the cake, put the cake mix, butter, mashed bananas, canola oil and ¾ cup pineapple juice in a large mixing bowl. Using a hand mixer (I love this one!) or stand mixer and mix together on low speed for 20 seconds, then high speed for 2 minutes.
- Pour the cake batter 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 coconut milk 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!
This is the ultimate Healthy Pineapple Upside Down Cake
With only 166-180 calories per slice (depending on which box mix you use), this is a dessert that can be enjoyed over and over again! Most of the sweetness comes from the mashed banana and pineapple juice. Such a healthy alternative to refined sugar and still makes this yellow cake mix truly delicious!
Can I make this with a regular yellow cake mix?
Of course! Feel free to use a yellow cake mix that is not gluten free. You can also use regular butter instead of a butter substitute if you prefer. It will taste (even more) delicious this way! However, the recipe was developed to be gluten free and vegan for those with allergies.
My list of Cake Making essentials
- I'm a total sucker for a baking pan with a lid. This 9x9 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!
How to store Pineapple Upside Down Cake
This cake stores best in the refrigerator covered with foil. In order to keep the foil from sticking to the sugary pineapples, spray the foil with non-stick spray before lightly laying on top of the cake. Alternatively, you can stick a few toothpicks around the edges of the cake to hold the foil up.
RECIPE VARIATIONS
Add maraschino cherries — Place a maraschino cherry in the center of each pineapple for a more traditional and brighter cake to
Make without a cake mix — if your cupboard is not stocked with a gluten free cake mix, that's no problem.
Mix together:
2 ¼ cups gluten free flour blend (my favorite is King Arthur Measure for Measure)
1 ½ cups granulated white sugar (vegan sugar if making strictly vegan)
3 ½ teaspoons baking powder
1 teaspoon salt
And then follow the recipe as listed below for the Betty Crocker mix. Delicious and still super quick!
Gluten Free Vegan Pineapple Upside Down Cake - King Arthur Flour
Ingredients
Topping
- ¼ C butter substitute such as Smart Balance
- ½ C brown sugar
- 20 oz pineapple rings canned
For the Cake
- 1 Box GF King Arthur Flour yellow cake mix
- ½ C butter substitute softened
- ¾ C mashed banana about 3 small bananas (or 2 large)
- ⅔ C pineapple juice from the can
- ⅓ 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
Nutrition
Gluten Free Vegan Pineapple Upside Down Cake - Betty Crocker
Ingredients
Topping
- 2 tablespoon butter substitute such as Smart Balance
- ¼ C brown sugar
- 10 oz pineapple rings canned
For the Cake
- 1 Box GF Betty Crocker yellow cake mix
- ⅓ C butter substitute softened
- 2 teaspoon vanilla extract
- ½ C mashed banana about 2 small bananas
- ¾ 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.
Nutrition
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