This Eggless Pineapple Upside Down Cake recipe is filled with delicious pineapple flavor and super easy to make. As tasty as it is beautiful!
EASY EGGLESS PINEAPPLE UPSIDE DOWN CAKE RECIPE
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’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. Hold onto your hats, this is seriously amazing!
I love to serve this cake warm with a nice dollop of whipped cream.
EGGLESS PINEAPPLE UPSIDE DOWN CAKE INGREDIENTS:
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
For the Topping:
- Unsalted butter
- Brown sugar
- Pineapple slices
- Maraschino cherries
For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Milk
- Apple cider vinegar
- Granulated sugar
- Unsalted butter
- Salt
- Pure vanilla extract
HOW TO MAKE EGGLESS PINEAPPLE UPSIDE DOWN CAKE
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.
2 – PREPARE THE 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.
- Spread the batter over the fruit.
- Bake.
- Cool the cake for 20 minutes and then invert the cake onto a serving plate.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
3 – BAKE
- 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.
TIPS THE BEST MAKE EGGLESS PINEAPPLE UPSIDE DOWN CAKE
- 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.
STORING
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.
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…
Eggless Pineapple Upside Down Cake
Ingredients
Topping:
- 6 tablespoons (70 gr) unsalted butter, melted
- 1/2 cup (100 gr) brown sugar
- 10 pineapple slices
- 15 –20 maraschino cherries
Cake:
- 2 cups (280 gr) all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup (240 ml) whole milk (you can substitute with any plant milk you like)
- 1 tablespoon apple cider vinegar
- 1 cup (200 gr) granulated sugar
- 1/2 cup (115 gr) unsalted butter, softened (1 stick)
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
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.
- 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 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. 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. 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.
- 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.
- 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…
Nutrition
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 July 2020, post content edited to add more helpful information, no change to the recipe in September 2021.
