Pineapple Upside Down Cake (Eggless)
Prep time
Bake time
Total time
This classic tea-time cake is so fun to make and is one of my favourites! My Pineapple Upside Down Cake recipe is simple, easy-to-understand; and makes the fluffiest eggless cake!
Author: Radhika
Makes: One 9" Cake
Ingredients
- For the Topping:
- Melted Butter, ⅓ cup
- Brown Sugar, ¼ cup
- Pineapple Slices (Canned), 5-6
- Cherries (Canned), 4-5
- For the Cake:
- All Purpose Flour (maida), 2 cups or 250 grams approx.
- Baking Powder, 1
- Baking Soda, ½ teaspoon
- Softened Butter, ½ cup or 100 grams approx.
- Caster Sugar, ¾ cup or 150 grams approx.
- Buttermilk (or yogurt), ½ cup or 120ml
- Good Quality Vanilla Extract, 1 teaspoon
- Milk, ½ cup or 120ml
Method
- Pour the melted butter on the base of a 9" round cake tin. Cover the sides of the tin with the melted butter to make sure that the cake doesn't stick. Spread the remaining butter evenly on the base of the tin.
- Sprinkle the brown sugar on the base over the melted butter. Mix them slightly. It may look like there's a lot of butter but it's normal.
- Place a pineapple slice in the centre of the tin. Divide 4 slices in equal halves and start lining them around the central slice in a fan-like fashion.
- Place cherries in the centre of the pineapple slices, this is optional so don't worry if you cannot find cherries.
- Set it aside while you move onto making your cake batter. I used my Vanilla Sponge Cake recipe for the base, please read the recipe here.
- Prepare the cake batter according to the recipe. Once it is ready, pour it over pineapples and bake in a preheated oven at 180 degrees Celsius for 30-35 minutes.
- When the cake is ready, loosen the sides using a knife and let it cool down for 10 minutes before inverting it onto a cake platter or a large plate. This step requires a lot of patience, so please do not hurry. If you flip it without waiting, you may end up in a situation where your pineapple slices may stick to the pan.
- Let the cake cool down completely and enjoy with tea or coffee!
Notes
This cake requires some skill, so if you're not a confident baker make sure you line the base of the cake tin with butter/parchment paper before beginning. This will ensure that your cake comes out of the cake without any problem.
If by any chance your pineapples do end up sticking to the cake tin, do not panic. Just pick them and arrange them over the cake manually.
I usually check my cake to see if it's done after 30 minutes by inserting a wooden skewer or toothpick in the centre of the cake. If it comes out clean with a few crumbs that means my cake is ready, otherwise I bake for additional 5-10 minutes or until my cake is completely baked.
For this cake do not insert the skewer all the way to the bottom or you'll hit the gooey pineapples. Just insert it 1 inch deep.
If by any chance your pineapples do end up sticking to the cake tin, do not panic. Just pick them and arrange them over the cake manually.
I usually check my cake to see if it's done after 30 minutes by inserting a wooden skewer or toothpick in the centre of the cake. If it comes out clean with a few crumbs that means my cake is ready, otherwise I bake for additional 5-10 minutes or until my cake is completely baked.
For this cake do not insert the skewer all the way to the bottom or you'll hit the gooey pineapples. Just insert it 1 inch deep.
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.in/pineapple-upside-down-cake-eggless/