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whole Eggless Pineapple Upside Down Cake on a plate over a marble surface
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Eggless Pineapple Upside Down Cake

This Eggless Pineapple Upside Down Cake recipe is filled with delicious pineapple flavor and super easy to make. As tasty as it is beautiful!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 347kcal

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.
    how to make Eggless Pineapple Upside Down Cake topping step 1
  • Sprinkle brown sugar evenly over the butter.
    how to make Eggless Pineapple Upside Down Cake topping step 2
  • 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.
    how to make Eggless Pineapple Upside Down Cake topping step 4
  • 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.
    how to make Eggless Pineapple Upside Down Cake step 1
  • Combine milk and vinegar in a small bowl. Set aside.
    how to make Eggless Pineapple Upside Down Cake step 2
  • 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.
    how to make Eggless Pineapple Upside Down Cake step 3
  • 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.
    how to make Eggless Pineapple Upside Down Cake step 4
  • Pour the cake mixture into the prepared pan.
    how to make Eggless Pineapple Upside Down Cake step 6
  • 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.
    overhead view of a Eggless Pineapple Upside Down Cake on a plate

Notes

 
STORE: Leftovers can be stored in an airtight container at room temperature for up to 3 days.
 
FREEZE: I don’t recommend freezing this cake because the topping doesn’t thaw very nicely.
 
PINEAPPLE: I used canned pineapple. I recommend 1 can (20 oz) of pineapple rings/slices, which usually holds 10 rings/slices, which is enough to make the cake topping.
 
PAN: I tested this cake recipe in a springform pan and a deep pie dish. My springform pan leaked so I recommend using a deep pie dish or regular cake pan. The pan must be 9 -10 inches (22-25 cm) in diameter and at least 2 inches (5 cm) deep. 
 
RECTANGULAR CAKE: You can also make this recipe in a 9x13 inch pan. The recipe just needs to 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.
 
EXTRA 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.
 
LOOKING FOR MORE EGGLESS CAKE RECIPES?
 
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
 
★ Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 347kcal | Carbohydrates: 53g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Fiber: 1g | Sugar: 36g