Eggless Pineapple Upside Down Cake. This eggless pineapple upside down cake has a light, but moist crumb. It's 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.

Pineapple upside down cake is my favorite cake to bake. I made it this year for my daughter's birthday. She was so excited to bake and wanted to help me with it. You can cook Eggless Pineapple Upside Down Cake using 12 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Eggless Pineapple Upside Down Cake

It's 5 of Del Monte canned pineapple slices.
Prepare 10 of Del Monte canned cherries.
It's 1/2 cup of unsalted butter.
It's 3/4 cup of light brown sugar.
Prepare 1 1/2 cups of all-purpose flour.
It's 1 teaspoons of baking powder.
You need 1 teaspoon of baking soda.
It's pinch of salt.
It's 1 cup of granulated sugar.
Prepare 1 tablespoon of white vinegar.
It's 5 tablespoons of vegetable oil.
You need 1/2 teaspoons of vanilla or pineapple essence.

The great thing about this cake is that is looks perfectly decorated and need to fancy frosting. Arrange the pineapple slices at the base of the tin. 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!

Eggless Pineapple Upside Down Cake step by step

Preheat oven to 180C..
Melt butter..
Pour the butter into a 9-inch springform cake pan. Grease the sides by tilting the pan. Spread the butter evenly in the bottom of pan with help of a spatula or hands..
Sprinkle brown sugar over the butter..
Add 1 whole pineapple slice to the center of the pan..
Halve the remaining slices. Arrange them in a fan-like fashion going around the cake..
Place 1 cherry in the center of the whole pineapple slice in the middle of the pan..
And also place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside..
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar..
Heat pineapple juice in a sauce pan to lukewarm temperature. (I crushed Delmonte pineapple slices in a mixer and strained to get 1 cup juice).
I put very small quanitity of crushed pineapples in the juice..
In a separate bowl, whisk together; vegetable oil, vanilla / pineapple essence and vinegar..
Add this wet mixture to dry ingredients..
Immediately pour pineapple juice..
Mix the whole mixture thoroughly. But do not overmix..
Gently pour batter into prepared pan, being careful to not disturb the pineapple slices. Fill pan only to about 3/4 full..
Bake for about 40 minutes, or until center is set and not jiggly..
Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting..
This cake tastes yummy when eaten warm. Also can be eaten cold..

Somehow tried to explain it in my own words 😬 Trust me you bake it and you will realize that this the. Pineapple cupcake recipe is the one I have posted with the video. Many people tried and sent the pictures. Same like the pineapple cake recipe this Eggless Pineapple. This pineapple upside down cake is perfect for any special occasion.