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Vegan Upside-Down Pineapple Cake, with Chocolate Drizzle



It's that time of the year again. Holiday party time. More than likely, you, lucky you, will be hosting a get together of your own. Do you have a signature dessert? Kirkland cookies are only fantastic if no one at your party ever shops at Costco. You want your party to be memorably fantabulous? So, I ask again? Do you have a signature dessert.? No? Borrow this one. Trust me, unless we both run in the same close circle, so one else will be passing this baby around. Vegan or otherwise. While we are on the topic of non-vegans being in your home, trying to sneak a hot dog into your pristine microwave, note that this is one of my Shriek! "I can't believe this is vegan!" recipes. You could thank me by promoting my website at your party. Or, this could just be our little secret.


This recipe appeals 100% to my Jewish housewife fantasies. It is pared well with antique fine China. You may also feel like vacuuming and filing your nails while it all bakes. Don't forget to shine your Georg Jenson ornaments for your tree.


I'd also like to share a little story here about my cake. I have made this cake every year for about 4 years. This year we were out of flour. On thanksgiving morning, with the truck in the shop. I decided to use Belgian waffle mix in place of flour. Stupid, and I should have known. It bubbled and overflowed to the bottom of the oven, setting it on fire for a good twenty minutes. I didn't know what to do. I was going to have to serve vegan orange jello for thanksgiving dessert. Thankfully, my neighbor two doors down from me let me have several cups of flour and our turky-less dinner was saved!


(That Vegan Jew on Welfare may make money from advertised links. We have chosen affiliate programs that allow us to only promote what believe are good products.)


This recipe takes 10 min of prep time, 35-40 minutes cook time and serves 8.


The supplies needed are: electric hand mixer, or mixing spoon, double boiler, loaf pan, and a serving tray or plate. (I got mine off amazon) The ingredients needed your favorite vegan vanilla cake mix or recipe (Someday I will let that secret out of the bag), Pineapple flavoring, all-natural food coloring, Canned pineapple rings, Marichino cherries, vegan chocolate chips (this year i tried enjoy life, they were a little sweet, but tasted better than the non-vegan variety), as well as coconut oil and flour to coat the pan.


STEP 1 Preheat oven to 350 Degrees. Prepare your cake recipe or mix according to directions. When you get r. adding the vanilla, omit and replace with 4 tablespoons of imitation pineapple flavor. If using a cake mix, add the pineapple flavor at any point. (I added mine after I combined the butter and the sugar.











Step 2 When your cake is combined, add enough all-natural food coloring in yellow. I can tell you I used about 8 drops in mine. All brands are going to be different. I use Adam's Best. And by the way, if using artificial colors, you are going to want to use significantly less than I used. Just use your best judgment. And if you are reading this, you've already got great taste.





Step 3 Grease and flour a standard size loaf pan. On the bottom, place three pineapple rings, end to end. In the center, place maraschino cherry. Pour the batter over the fruit until the pan is 3/4 full. You might have extra. Either make cupcakes or throw it out.


Step 4 Bake according to your cake instructions. When it passes the toothpick test, remove from oven. Let cool 2 hours in the pan. Then flip the pan upside down on to a plate or tray. This is what a traditional pineapple upside-down cake looks like.


Step 5 Bring a large pot of water to a boil, when at a good paced boil, place your double boiler on. Empty the bag of chocolate chips and stir until the chocolate is melted throughout.

Step 6 Pour the chocolate over the top of the cake, letting it drip down the sides. Garnish with a row of cherries down the center. You can serve this warm, but I usually make this the night before and let the chocolate harden. It is delicious.



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Vegan Pineapple Upside Down Cake with Chocolate Drizzle

Prep Time 10 Minutes Bake Time 20 minutes Yields 4 Servings

  • 4 tablespoons Pineapple flavoring

  • All-natural food coloring, in yellow

  • 1 can Pineapple rings

  • 1 jar maraschino cherries

  • 1 bag vegan chocolate chips

  • coconut oil for greasing

  • Flour for coating the pan

Directions


  1. Preheat oven to 350 Degrees. Prepare your cake recipe or mix according to directions. When you get r. adding the vanilla, omit and replace with 4 tablespoons of imitation pineapple flavor. If using a cake mix, add the pineapple flavor at any point.

  2. When your cake is combined, add enough all-natural food coloring in yellow.

  3. Grease and flour a standard size loaf pan. On the bottom, place three pineapple rings, end to end. In the center, place maraschino cherry. Pour the batter over the fruit until the pan is 3/4 full.

  4. Bake according to your cake instructions. When it passes the toothpick test, remove from oven. Let cool 2 hours in the pan. Then flip the pan upside down on to a plate or tray.

  5. Bring a large pot of water to a boil, when at a good paced boil, place your double boiler on. Empty the bag of chocolate chips and stir until the chocolate is melted throughout.

  6. Pour the chocolate over the top of the cake, letting it drip down the sides. Garnish with a row of cherries down the center







Share what you make in the comments below.







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