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.
Oriana’s Thoughts On The Recipe
Pineapple upside-down cake is such a classic recipe, isn’t it? There’s something so nostalgic about it. Growing up, I always loved the look and taste of those beautifully caramelized pineapples sitting pretty on top of a soft cake. Naturally, I had to create an eggless version that everyone can enjoy, and let me tell you, it’s a game-changer!
This Eggless Pineapple Upside Down Cake has become a favorite in my household. It’s incredibly easy to make, which is always a plus. The cake itself is light yet moist, with a delightful pineapple flavor that just sings summer. And those caramelized pineapple slices? Oh, they add the perfect amount of sweetness and a touch of elegance.
One of my favorite ways to enjoy this cake is warm, with a generous dollop of whipped cream or a scoop of vanilla ice cream. Trust me, once you take a bite, you’ll be hooked. This cake is perfect for family gatherings, potlucks, or even just because you want to treat yourself. So, let’s get baking, shall we?
What I Love About This Recipe
Impressively Easy: One of the best things about this recipe is how easy it is to make. You don’t need any fancy equipment or complicated steps. Just a simple mix-and-bake process, and you have a stunning dessert that’s sure to impress anyone who sees and tastes it.
Light and Moist Perfection: This eggless pineapple upside-down cake has a light but moist crumb. It is filled with delicious pineapple flavor and super easy to make. You won’t miss the eggs at all; in fact, you might prefer this version for its perfect texture.
Caramelized Pineapple Delight: 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! The caramelization process adds such depth of flavor, making each bite a heavenly experience.
Potential Cons of the Recipe
- Sweetness Level: The caramelized pineapple and brown sugar topping might make the cake too sweet for some tastes.
- Cake Release: Ensuring the cake releases perfectly from the pan can be tricky.
Tips to Mitigate These Cons
- Sweetness Level: If you prefer a less sweet cake, you can reduce the amount of brown sugar in the topping.
- Cake Release: After baking, allow the cake to rest in the pan for 20 minutes. This helps the topping to set properly. Once rested, run a thin metal spatula or knife gently around the edges to loosen them from the pan. Carefully invert the cake onto a serving dish. Be cautious with timing: inverting too soon can cause the topping to seep out, while waiting too long can make the topping harden, complicating the unmolding process.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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.
- 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.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Buttermilk: Adds moisture and tenderness. You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.
- Lemon: You’ll need the juice and zest.
- Sugar: Regular white granulated sugar or caster sugar.
- Oil: Keeps the cake moist without affecting the flavor. I reccomend using a neutral-tasting oil.
- Vanilla extract: For optimal flavor, choose pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Sour Cream: Contributes to the cake’s moist texture. You can also use your favorite unsweetened plain yogurt.
Process Overview: Step-by-Step Photos
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 the wet ingredients. Then combine dry and wet ingredients.
Step 3 – Bake
Pour the cake mixture into the prepared pan with the pineapples. Bake for 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for just 20 minutes, then run a thin metal spatula or a knife to gently loosen the edges and free them from the pan before unmolding. Unmold onto a serving dish.
Note: Due to the moist bottom layer, which serves as the topping, this cake requires more baking time than a typical single-layer cake. As it bakes, the juices will bubble up the sides, forming delightful caramelized edges.
Cake Release: After baking, allow the cake to rest in the pan for 20 minutes. This helps the topping to set properly. Once rested, run a thin metal spatula or knife gently around the edges to loosen them from the pan. Carefully invert the cake onto a serving dish. Be cautious with timing: inverting too soon can cause the topping to seep out, while waiting too long can make the topping harden, complicating the unmolding process.
Recipe Tips
Make sure your pie dish or cake pan is at least 2 inches deep to avoid the batter overflowing. This is my favorite:
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.
Food Allergy Swaps
This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Here are my suggestions:
- Buttermilk: Make your own dairy-free buttermilk at home by mixing your favorite unflavored, unsweetened variety of non-dairy milk with vinegar. Soy and oat milk have the best consistency and very neutral flavors, in my opinion. For the vinegar, I recommend apple cider vinegar or white distilled vinegar. Radio: 1 cup (240 ml) of plant-based milk + 1 tablespoon (15 ml) of vinegar. Mix the plant-based milk and the vinegar in a bowl, stir, and let it sit for 5-10 minutes. The milk will be slightly thickened, and you will see small curdled bits. That is okay!
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Sour Cream: Use your favorite dairy-free sour cream. I recommend Tofutti Better than Sour Cream. You can also use your favorite dairy-free, unsweetened plain yogurt.
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.
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.
Yes, you can! This recipe can easily be doubled and baked in a 9×13 pan. All ingredients should be doubled. The baking time will remain roughly the same at 350º F.
Absolutely! You can put them in a cupcake tin and bake them for about 22-25 minutes.
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.
Yes, you can use fresh pineapple rings/slices and fresh cherries if desired. If using fresh cherries, I recommend halving them and blotting excess liquid off the fresh fruit.
You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.
More Eggless Cake Recipes You’ll Love!
- Eggless Vanilla Cake Recipe
- The Best Eggless Chocolate Cake Ever
- Easy Eggless Banana Cake
- Eggless Carrot Cake
- Eggless Red Velvet Cake
- Easy Eggless Strawberry Cake
- Easy Eggless Orange Cake
- Eggless Lemon Cake
- More eggless cake recipes…
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Recipe Card 📖
Eggless Pineapple Upside Down Cake
Ingredients
For the Topping:
- 6 tablespoons (70 g) unsalted butter, melted
- 1/2 cup (100 g) brown sugar
- 10 pineapple rings/slices
- 15 –20 maraschino cherries
For The Cake:
- 2 cups (280 g) all-purpose flour
- 2 ½ teaspoons (10 g) baking powder
- ¼ teaspoon (1.5 g) baking soda
- ½ teaspoon (2 g) salt
- 1 cup (240 g) buttermilk
- 1 tablespoon (15 g) lemon juice
- ½ cup (120 g) neutral-tasting oil
- 1 cup (200 g) granulated sugar
- 1 teaspoon (5 g) pure vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons (30 g) sour cream
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Prepare The Cake Pan Topping:
- Pour melted butter into a 9 – 10″ deep pie plate or cake pan, making sure it entirely covers the bottom of the pan. 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).
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, whisk together buttermilk, lemon juice, oil, sugar, vanilla extract, lemon zest, and sour cream.
- Add wet ingredients to the dry ingredients; mix to combine.
- Pour the cake mixture into the prepared pan with the pineapples.
- Bake for 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for just 20 minutes, then run a thin metal spatula or a knife to gently loosen the edges and free them from the pan before unmolding. Unmold onto a serving dish.Note: Due to the moist bottom layer, which serves as the topping, this cake requires more baking time than a typical single-layer cake. As it bakes, the juices will bubble up the sides, forming delightful caramelized edges.Cake Release: After baking, allow the cake to rest in the pan for 20 minutes. This helps the topping to set properly. Once rested, run a thin metal spatula or knife gently around the edges to loosen them from the pan. Carefully invert the cake onto a serving dish. Be cautious with timing: inverting too soon can cause the topping to seep out, while waiting too long can make the topping harden, complicating the unmolding process.
- You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
-
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Buttermilk: Make your own dairy-free buttermilk at home by mixing your favorite unflavored, unsweetened variety of non-dairy milk with vinegar. Soy and oat milk have the best consistency and very neutral flavors, in my opinion. For the vinegar, I recommend apple cider vinegar or white distilled vinegar. Radio: 1 cup (240 ml) of plant-based milk + 1 tablespoon (15 ml) of vinegar. Mix the plant-based milk and the vinegar in a bowl, stir, and let it sit for 5-10 minutes. The milk will be slightly thickened, and you will see small curdled bits. That is okay!
-
- Sour Cream: Use your favorite dairy-free sour cream. I recommend Tofutti Better than Sour Cream. You can also use your favorite dairy-free, unsweetened plain yogurt.
- 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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and 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 and recipe was edited to add more helpful information in July 2024.
Oriana – I must tell you – I am 73 and have made many cakes- this Pineapple upside down cake is the BEST TASTING CAKE I have ever made!! Just delicious! And now I will try the recipe in cupcake tins – following your suggestions! My Granddaughter is allergic to eggs and she has requested muffins! I’ll let you know how it comes out!! Thanks again!
Hello Joan! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
I made this with canned peaches and it came out perfect! Thanks for this recipe!
Hello Aishwarya! Peaches sound like a delicious variation. Thanks so much for trying my recipe and taking the time to come back and let me know.
This cake is super delicious and moist. Such a great dessert when cooking for a family in which some are strictly vegetarian.
And yes, I followed the recipe exactly as given even though I was just a leeeetle bit sceptical about the quantity of butter to line the pan and the baking powder. I used canned pineapple and fresh cherries. The cake turned out great and my family loved it! This recipe gets a frame and a medal!
Thanks, Oriana! Can’t wait to leaf through the rest of your recipe book.
And Happy New Year!
Hello Rani! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Hi
I was wondering could you please put a recipe of French macaroons eggless. I know you have a coconut macaroon recipe, but I would really appreciate if you posted an eggless French macaroon recipe.
Thank you so much for all these recipes
Hello s-srsudharsana! Thanks for much for reaching out. Eggless French Macarons are definitely on my to-do list. Make sure you are subscribed to my email list, so you don’t miss a recipe. Cheers!
Okay, thanks. I really hope you post it very soon! 🙂
Can I use oil instead of butter?
Hello Ks! In some cases, it may be possible to switch between oil and butter in recipes, but it is not something I recommend. Butter adds a surprising amount of flavor to cakes and cupcakes. Also, this recipe is made by the creaming method – beating butter and sugar together – which helps to incorporate air into the batter to make it fluffy; if oil is used, the cake will be flatter and denser than the creamed version. Hope this helps!
Loved your recipe. Can you please elaborate how to use fresh pineapple and fresh cherries.
Really want to try with fresh fruit.
Hello Pooja – You can use fresh pineapple rings/slices and fresh cherries if desired. If using fresh cherries, I recommend halving them. Also blot excess liquid off the fresh fruit. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I baked this recipe and it was absolutely moist and amazing… !! Wouldn’t change a thing… I’m so grateful for your website, my aunt is allergic to eggs and she loves everything I baked so far… Thank you!!
Hello Shania! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.