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.
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.
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
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.
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.
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. I recommend blotting excess liquid off the fresh fruit.
Adapt This Recipe to Other Food Allergies
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
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.
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…
Recipe Card 📖
Eggless Pineapple Upside Down Cake
Ingredients
Topping:
- 6 tablespoons (70 g) unsalted butter, melted
- 1/2 cup (100 g) brown sugar
- 10 pineapple rings/slices
- 15 –20 maraschino cherries
Cake:
- 2 cups (280 g) 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 g) granulated sugar
- 1/2 cup (115 g) 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. (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.
- 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
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 was edited to add more helpful information, no change to the recipe in August 2022.
