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Eggless Pineapple Upside Down Cake

whole Eggless Pineapple Upside Down Cake on a plate over a marble surface.


This Eggless Pineapple Upside Down Cake recipe is filled with delicious pineapple flavor and is super easy to make. It’s as tasty as it’s beautiful! The recipe includes step-by-step photos and lots of tips.

whole Eggless Pineapple Upside Down Cake on a plate over a marble surface.

In The Post: Everything You Need for This Egg-Free Pineapple Upside-Down Cake

Easy Eggless Pineapple Upside-Down Cake Recipe Highlights

Pineapple upside-down cake is such a classic recipe! Of course, we needed an eggless version, right? So, meet my Eggless Pineapple Upside Down Cake recipe.

This eggless pineapple upside-down cake has a light, but moist crumb. It is filled with delicious pineapple flavor and super easy to make.

This lovely eggless cake consists of slices of sweet and sticky caramelized pineapple sitting happily on top of a delicious vanilla cake. Hold onto your hats, this is seriously amazing!

I love to serve this cake warm with a nice dollop of whipped cream. 

overhead view of an Eggless Pineapple Upside Down Cake on a plate with cherries and plates on the sides.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Ingredients needed to make Eggless Pineapple Upside-Down Cake over a marble surface with name tags.

Ingredients Notes & Substitutions

For the Topping:

  • Butter: You can use salted or unsalted for the topping.
  • Brown sugar: You can use light or dark brown sugar for the topping.
  • Pineapple rings: Fresh or canned will work. See the recipe card for detailed instructions for fresh.
  • Maraschino cherries: I know some people don’t like cherries. I don’t either, but they work very well here with pineapple upside-down cake. However, you can leave them out if you prefer.

For the Cake:

  • Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
  • Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
  • Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
  • Vinegar: You can use apple cider vinegar or white vinegar.
  • Sugar: Regular white granulated sugar o caster sugar.
  • Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
  • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Prepare The Topping

  • Pour melted butter over the baking dish.
  • Then sprinkle brown sugar.
  • Arrange the pineapple slices and cherries in the cake pan.

Step 2 – Prepare The Egg-Free Cake Batter

  • Whisk together the dry cake ingredients.
  • Mix together milk and vinegar.
  • Cream the sugar and butter together with an electric mixer.
  • Add the flour mixture and milk mixture in alternating batches.

Step 3 – Bake

  • Pour the cake batter into the prepared pan with the pineapple and cherries.
  • Bake for 30 minutes. At the 30 minutes mark, loosely cover with foil and continue to bake for another 15 – 20 minutes, until a toothpick inserted in the center comes out mostly clean.
  • Remove from the oven and cool on a wire rack for just 20 minutes, then run a thin metal spatula or a knife around the inside rim. Unmold onto a serving dish.

Recipe Tips

Make sure your pie dish or cake pan is at least 2 inches deep to avoid the batter overflowing.

Blot the wet pineapples and maraschino cherries before using them. The excess liquid in the fruit will make an unpleasantly wet cake.

To arrange the pineapple, set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside.

Loosely cover the cake with foil after 30 minutes of baking to avoid over-browning it.

Use a knife to gently loosen the edges and free them from the pan before unmolding.

Frequently Asked Questions

 
How do you keep pineapple upside-down cake from getting soggy?

To avoid a soggy pineapple upside-down cake, drain the fruit very well and then blot the wet pineapples and maraschino cherries with a paper towel to remove the excess liquid before arranging them in the baking dish. If you don’t do that your cake will turn unpleasantly wet.

Can I make this in a 9×13 pan?

Yes, you can! This recipe can easily be doubled and baked in a 9×13 pan. All ingredients should simply be doubled. The baking time will remain roughly the same at 350º F.

Can I use this recipe by making mini upside-down cakes?

Absolutely! You can put them in a cupcake tin and bake them for about 22-25 minutes.

Can I leave this cake in the pan until ready to serve? 

I do not recommend that. If you let it sit in the pan too long, the topping will harden, and it may be very difficult to flip out.

Can I use fresh pineapple and cherries?

Yes, you can use fresh pineapple rings/slices and fresh cherries if desired. If using fresh cherries, I recommend halving them. I recommend blotting excess liquid off the fresh fruit.

overhead view of an Eggless Pineapple Upside Down Cake sliced.

Adapt This Recipe to Other Food Allergies

This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.

Gluten-Free

Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.

Dairy-Free

Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:

Storing & Freezing Instructions

Leftovers can be stored in an airtight container at room temperature for up to 3 days. I don’t recommend freezing this cake because the topping doesn’t thaw very nicely.

slice of Eggless Pineapple Upside Down Cake with whipped cream on a plate.

More Eggless Cake Recipes You’ll Love!

Recipe Card 📖

whole Eggless Pineapple Upside Down Cake on a plate over a marble surface

Eggless Pineapple Upside Down Cake

Oriana Romero

This Eggless Pineapple Upside Down Cake recipe is filled with delicious pineapple flavor and super easy to make. As tasty as it is beautiful!

Prep Time 20 mins

Cook Time 50 mins

Total Time 1 hr 10 mins

Servings 12 slices

Instructions 

Prepare the cake pan topping:

  • Pour melted butter into a 9 – 10″ deep pie plate or cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan. Make sure the pan is at least 2 inches deep.

  • Sprinkle brown sugar evenly over the butter.

  • Drain the fruit (pineapple slices and cherries). Blot any excess liquid off the fruit with a paper towel.

  • Arrange pineapple slices over the bottom of the pan. Set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside. Cut in half 3 pineapple rings and arrange them around the sides of the pan, if desired. (see step-by-step photos in the content of this post above)

  • Place cherries in the center of pineapple rings and as desired in empty spaces. Place the pan in the refrigerator while you prepare the cake batter.

Prepare the egg-free cake batter:

  • Preheat oven to 350º F (180º C).

  • Whisk flour, baking powder, and baking soda together in a bowl. Set aside.

  • Combine milk and vinegar in a small bowl. Set aside.

  • In a large bowl, beat the sugar and butter until creamy and pale, about 3 – 4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add salt and vanilla; mix to combine.

  • Sift the half flour mixture into the mixing bowl; mix to incorporate. Then add the milk mixture slowly. And finally, add the rest of the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until incorporated. Do not overmix this batter.

  • Pour the cake mixture into the prepared pan.

  • Bake for 30 minutes, at the 30 minutes mark, loosely cover with foil and continue to bake for another 15 – 20 minutes, until a toothpick inserted in the center comes out mostly clean.

  • Remove from the oven and cool on a wire rack for just 20 minutes, then run a thin metal spatula or a knife around the inside rim. Unmold onto a serving dish.

 
Store: Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Freeze: I don’t recommend freezing this cake because the topping doesn’t thaw very nicely.
Pineapple: I used canned pineapple. I recommend 1 can (20 oz) of pineapple rings/slices, which usually holds 10 rings/slices, which is enough to make the cake topping. You can also use fresh pineapple rings/slices and fresh cherries if desired. If using fresh cherries, I recommend halving them. Blot excess liquid off the fresh fruit just as I instructed in the recipe. 
Pan: I tested this cake recipe in a springform pan and a deep pie dish. My springform pan leaked, so I recommend using a deep pie dish or regular cake pan. The pan must be 9 -10 inches (22-25 cm) in diameter and at least 2 inches (5 cm) deep. You can also make this recipe in a 9×13-inch pan. The recipe just needs to be doubled and baked in a 9×13 pan. All ingredients should simply be doubled. The baking time will remain roughly the same at 350º F.
Recipe Tips: 

  • Make sure your pie dish or cake pan is at least 2 inches deep to avoid the batter overflowing.
  • Blot the wet pineapples and maraschino cherries before using them. The excess liquid in the fruit will make an unpleasantly wet cake.
  • To arrange the pineapple, set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside.
  • Loosely cover the cake with foil after 30 minutes of baking to avoid over-browning it.
  • Use a knife to gently loosen the edges and free them from the pan before unmolding.

 
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
 
★ Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 347kcalCarbohydrates: 53gProtein: 3gFat: 14gSaturated Fat: 9gFiber: 1gSugar: 36g

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Dessert

Cuisine American

Calories 347

Keyword cake easy eggfree Eggless pineapple

Eggless Baking Frequently Asked Questions

You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

Originally posted in July 2020, the post content was edited to add more helpful information, no change to the recipe in August 2022.  

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