Pineapple Upside Down cake

If you’re a fan of pineapple cakes and cherries, then I bet you’re going to devour this Eggless Pineapple Upside-down cake. I am serious; you are going to love it!

Caramelized brown sugar with pineapple rings sits atop a pillowy soft vanilla cake – now doesn’t that sound yummy and genuinely delicious?

Trust me; once you try your hands on this pineapple cake, you will never rebuy a store-bought. 

Honestly speaking, there is another reason to bake this upside-down cake today. Ask me why?

It’s Mother’s day!

And that gives me enough reason to bake an absolutely gorgeous pineapple cake and put a smile on someone’s face!

What is an upside-down cake?

Upside-down cakes get their name by the way they are prepared. Citrus fruits, along with butter and sugar, are placed at the bottom of the baking pan. 

The cake batter is poured on top of it and baked.

Once out of the oven, the plain old, unattractive cake top is flipped upside down, and that reveals the real magic – juicy citrus fruit forms a caramelized mosaic-like pattern making it a glorious looking cake!

Take a bite out of it, and it will just melt in your mouth.

What goes in this Pineapple Upside-down cake

This eggless pineapple cake has never failed me, as it has always turned out incredibly moist and fluffy, all thanks to its ingredients. Let’s have a look at them. 

» All-purpose flour – the base ingredient. 
» Baking powder and baking soda – the leavening agents that help this cake rise. Do not reduce the quantity of baking powder, as baking powder plays a significant role in a perfectly risen cake. 
» Salt – to enhance the overall flavor.
» Oil – for moisture. Oil adds a light and unique flavor. 
» Sugar – to sweeten things up. It also adds moisture. 
» Pineapple essence – to strengthen that pineapple flavor.
» Buttermilk – the magic ingredient in baking. It produces unbelievably tender cakes. You can make buttermilk at home – mix one tablespoon of vinegar with 1 cup of milk. 
» Brown sugar + Pineapple rings + Maraschino cherries – the trifecta that decorates this cake.

Pineapple ring caramelizes in the butter + brown sugar layer, giving the cake its rich and glistening look.

And maraschino cherries add a burst of sweet flavor. In addition to that, they look so beautiful and attractive embedded in the baked cake.

How to make Pineapple Upside-down cake?

1. Grease the bottom and sides of a 7-inch round baking pan with vegan butter. 

2. Evenly spread brown sugar at the bottom of the pan.

3. Place one of the pineapple circles in the middle and nine half-circles around the edges.

4. Add cherries to the center circle and the half circles. 

Preheat oven at 350 degrees F. Sift together the flour, baking powder, baking soda, and salt in a bowl.  Set aside.

5. Combine sugar, pineapple essence, and oil in a large mixing bowl. 

6. Beat sugar and oil until smooth. 

7. Spoon in the flour mixture, alternating with buttermilk, beating on low speed until well combined.

8. Pineapple upside-down cake batter should be of a thick spoon drop consistency. Meaning the batter should drop off the spoon easily.

9. Scrape down the sides of the bowl and gently fold in the cake batter. 

10. Pour the cake batter over the arranged pineapple slices. 

11. Even out the batter with a spoon. Bake the cake in a preheated oven for an hour or until the toothpick inserted in the center comes out clean with a few crumbs attached. 

12. Remove the cake from the oven and set it over the counter to cool. Allow the cake to cool in the pan for 40 to 50 minutes. Run a knife around the edges of the cake to remove the band.

Carefully invert the cake onto a serving platter. Wait for another 40-50 minutes, then run a knife around the bottom plate to make sure it is not stuck at the corners.

Carefully lift off the bottom tray. Serve warm.

Cooking Tips to make the Best Pineapple Upside Down Cake!

» Spoon in the flour mixture alternating with milk. Adding flour and liquids alternately ensures that all the wet ingredients are thoroughly absorbed into the batter. 

» Canned fruits are used for this recipe. Wash the fruit, adding it to the pineapple upside-down cake recipe. 

» Before greasing the pan with butter, make sure your springform pan is not leaking. Do the leak test by pouring water in the pan. If it doesn’t leak, you are all set. 

» Baking times may vary depending on oven temperatures – for me, it was 1 hour.

Always tap the cake pan gently on the counter a few times before making it. This will help the batter to settle down and avoid any air bubbles in between.

» Do not skip the brown sugar glaze. Brown sugar and butter mix at the bottom gives this cake a nice crunchy topping and make it so delicious. In fact, brown sugar creates a glaze all around the bottom of the cake, giving it a sweet caramel flavor.

» Allow it to cool down entirely before flipping.

» Leftover pineapple upside-down cake can be stored at room temperature for one day in an airtight container.

Now for some Faqs!

» Can I use eggs in this eggless Pineapple upside-down cake?
Absolutely! For that, do not disturb the dry ingredients; they remain the same. Make adjustments to the wet ingredients. Use 

• 3 large eggs
• 1.5 cups of sugar
• 1/2 cup milk
• 3/4 cup unsalted butter

Cream butter and sugar first until light and fluffy. Then add in eggs one by one and beat until combined. Spoon in the flour mixture, alternating with milk, beating on low speed until well combined.

» Can you use a different fruit for this pineapple cake?
Absolutely! This upside-down cake can use any fruit you want. Some tested and tried options are –

• fresh oranges,
• blood oranges (my favorites),
• pears,
• granny smith apples,
• peaches, and
• apricots — just to name a few of my favorites.

» Is there a substitute for buttermilk?
Buttermilk works best, but if you can’t find one, you can make one at home.  For buttermilk – mix one tablespoon of vinegar with 1 cup of milk.  

» Can you use a different can pan for this recipe?
This cake bakes well in 6-inch pans. Divide the batter evenly between two 6-inch cake pans and bake for 50 minutes until the toothpick inserted comes out clean. 

» What springform do you recommend?
As written, I recommend making this eggless pineapple upside-down cake in this 7.5-inch non-stick springform pan. This is the exact baking pan I have used to make this cake. 

Let me know in the comments when you make it. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

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