Eggless pineapple upside down cake recipe

Eggless pineapple upside down cake is a fancy cake with soft, moist and fluffy vanilla cake and buttery, caramelized pineapple slice with cherry topping baked at the bottom of the pan then flipped upside down and relished. You got it right that’s how the fancy name comes from as well! Somehow tried to explain it in my own words 😬Trust me you bake it and you will realize that this the best ever cake you have had on earth as it is super delish and super simple to make as well. As you read the introduction it carries a basic vanilla cake, you know the recipe should also be simple and you can bake it with or without eggs both will taste outstanding. I opted for eggless version cake for no reason.

So coming to the details about my cake, I made a small sized cake as we are not sugar fans at home that’s why and also that’s why I made use of single slice of pineapple and cherry but the number of pineapple slices depends on the baking tray/ pan size so decorate/ arrange your toppings accordingly. You can use nay shape baking pan as you like and also double the recipe depending on the number of people. I have used oil to make this upside down pineapple cake which can be replaced with same quantity of unsalted butter. Also I used fresh pineapple slice for better taste and look/ but you can use canned well as well. Also you can increase the quantity of sugar depending on you liking. Make sure not to replace/ skip the organic sugar part as it is gives life to this recipe. So let’s get to the making!

Eggless pineapple upside down cake recipe

2020-04-28 00:57:32

Serves 2

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Ingredients

1. Pineapple slice/ ring- 1 (big sized)
2. All purpose flour/ Maida - ¾ cup
3. Powdered sugar – ¼ cup
4. Baking soda – ¼ tsp
5. Baking powder – ½ tsp
6. Salt – a pinch
7. Milk – ½ cup
8. Vinegar – 1 tbsp
9. Vanilla syrup – 1 tsp
10. Oil – ¼ cup
11. Brown sugar/ Brown cane sugar – 2 tbsp
12. Unsalted butter – 2 tsp
13. Cherry – 1 (glazed)

Note

* 1 cup = 235 ml

Instructions

Preheat oven at 350F/ 180C.
In a bowl add milk and vinegar. Mix well and keep it undisturbed for 10 minutes. After 10 minutes you will notice the buttermilk. Keep it aside.
Meanwhile in a small pan add unsalted butter and brown sugar. Mix it well in low to medium flame until the sugar is dissolved. This step will take about a minute. Keep this mixture aside.
Now in a bowl add all purpose flour/ maida, baking soda, baking powder and salt. Mix well and keep it aside.
Now in another bowl add powdered sugar, milk vinegar mixture, vanilla syrup and oil. Mix well until combined well.
Now add the flour mixture to this wet mixture and mix it well until combined.
Now grease a baking tray/ cake pan, with butter/ oil. I chose round oven safe bowl but you can use any shape bowl of your choice. Now for the first layer add brown sugar butter mixture that we prepared earlier, spread it well. Then place the pineapple over it, then place a cheery in the middle of the bowl/ center hole of the pineapple.
Finally pour the cake batter in it. Place the oven safe bowl in preheated oven and bake for 30 to 35 minutes or until done. After 30 minutes insert a toothpick in the center of the cake to check if its cooked perfectly. If the toothpick comes out clean the cake is done perfectly if you see batter in the toothpick cook it for some more time till done. When the cake looks done remove the pan/ bowl from the oven and leave it aside for 5 minutes. After 5 minutes invert the cake gently and tada our upside down cake is ready. Place it on a cooling rack for just 5 minutes and using a knife slice them and serve. We liked the cake warm so dint give it much of cooling time as it was so delush to see and to relish as well.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Eggless pineapple upside down cake with step by step images

Preheat oven at 350F/ 180C. In a bowl add milk and vinegar. Mix well and keep it undisturbed for 10 minutes. After 10 minutes you will notice the buttermilk. Keep it aside.
Meanwhile in a small pan add unsalted butter and brown sugar. Mix it well in low to medium flame until the sugar is dissolved. This step will take about a minute. Keep this mixture aside.
Now in a bowl add all purpose flour/ maida, baking soda, baking powder and salt. Mix well and keep it aside.
Now to the flour mixture add powdered sugar, milk vinegar mixture, vanilla syrup and oil. Mix well until combined well.
Now grease a baking tray/ cake pan, with butter/ oil. I chose round oven safe bowl but you can use any shape bowl of your choice. Now for the first layer add brown sugar butter mixture that we prepared earlier, spread it well. Then place the pineapple over it, then place a cheery in the middle of the bowl/ center hole of the pineapple.
Finally pour the cake batter in it. Place the oven safe bowl in preheated oven and bake for 30 to 35 minutes or until done.
After 30 to 35 minutes insert a toothpick in the center of the cake to check if its cooked perfectly. If the toothpick comes out clean the cake is done perfectly if you see batter in the toothpick cook it for some more time till done. When the cake looks done remove the pan/ bowl from the oven and leave it aside for 5 minutes.
After 5 minutes invert the cake gently and tada our upside down cake is ready. Place it on a cooling rack for just 5 minutes and using a knife slice them and serve. We liked the cake warm so dint give it much of cooling time as it was so delish to see and to relish as well.