Eggless Pineapple Upside Down Cake is a sinful dessert made with fresh pineapple slices. The caramelized pineapple pieces add a wonderful flavour to the whole cake.
I had been planning on making a beautiful upside down cake ever since Daddy picked up a Delmonte Pineapple tin. I wasn’t sure why he picked up as we mostly get fresh fruits and sometimes the whole pineapple. Its been in my fridge for a year now and I was always remembering that it has a 2 year period.
Back of my mind, I have been wanting to bake an upside down cake ever since I saw the recipe at Bake with Sivash. I have a pineapple upside down cake already and never bothered to check it again. I loved the pictures and even saved up some cherries too. Imagine my shock and surprise when I open the tin to only realize its got titbits!
It was 8 in the evening and I had no option to lay my hands on slices. So I just went ahead and used it as such! We are starting the new edition with BM#97 week 1 being Upside Down Dishes. The idea is to showcase dishes that are baked/cooked upside down.
PIN this for Later!
Step By Step Pictures
Eggless Pineapple Upside Down Cake
For the topping
1 tsp Butter for greasing the tin
5 to 6 tbsp Brown Sugar
6 to 7 Pineapple Slices (about 1 cup chopped or as needed)
For the cake
2 cups All Purpose Flour (256 g)
4 tsp Baking Powder
1/2 tsp Lemon Zest
3/4 cup Sugar (150g)
1/2 cup Cooking Oil ( 120 ml)
1 cup Curds / Yogurt
3/4 cup Milk /Buttermilk
How to make the Eggless Pineapple Upside Down Cake
Grease the baking tin with the butter and sprinkle the brown sugar evenly in the base. Arrange the fruit in an even layer on top of the sugar.
In a medium bowl, whisk flour, baking powder, and lemon zest.
In a large bowl, using an electric mixer beat oil and sugar until light and fluffy. As you continue beating, add in the curds.
Add the flour mixture to the wet ingredients alternating with milk, starting and ending with flour mixture. Beat until smooth.
Preheat the oven at 185C.
Carefully pour the batter over the arranged fruit and bake at 185C for 30 to 40 minutes until the top is golden-brown.
Let the cake rest in the tin for 10-15 minutes before taking it out.