Oriana’s Thoughts On The Recipe
Pineapple upside-down cake is such a classic recipe, isn’t it? There’s something so nostalgic about it. Growing up, I always loved the look and taste of those beautifully caramelized pineapples sitting pretty on top of a soft cake. Naturally, I had to create an eggless version that everyone can enjoy, and let me tell you, it’s a game-changer! This Eggless Pineapple Upside Down Cake has become a favorite in my household. It’s incredibly easy to make, which is always a plus. The cake itself is light yet moist, with a delightful pineapple flavor that just sings summer. And those caramelized pineapple slices? Oh, they add the perfect amount of sweetness and a touch of elegance. One of my favorite ways to enjoy this cake is warm, with a generous dollop of whipped cream or a scoop of vanilla ice cream. Trust me, once you take a bite, you’ll be hooked. This cake is perfect for family gatherings, potlucks, or even just because you want to treat yourself. So, let’s get baking, shall we?
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Impressively Easy: One of the best things about this recipe is how easy it is to make. You don’t need any fancy equipment or complicated steps. Just a simple mix-and-bake process, and you have a stunning dessert that’s sure to impress anyone who sees and tastes it. Light and Moist Perfection: This eggless pineapple upside-down cake has a light but moist crumb. It is filled with delicious pineapple flavor and super easy to make. You won’t miss the eggs at all; in fact, you might prefer this version for its perfect texture. Caramelized Pineapple Delight: 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! The caramelization process adds such depth of flavor, making each bite a heavenly experience.
Step 2 – Prepare The Egg-Free Cake Batter
Whisk together the dry cake ingredients. Mix together the wet ingredients. Then combine dry and wet ingredients.
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. 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. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Buttermilk: Adds moisture and tenderness. You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using. Lemon: You’ll need the juice and zest. Sugar: Regular white granulated sugar or caster sugar. Oil: Keeps the cake moist without affecting the flavor. I reccomend using a neutral-tasting oil. Vanilla extract: For optimal flavor, choose pure vanilla instead of imitation. Even better, try homemade vanilla extract! Sour Cream: Contributes to the cake’s moist texture. You can also use your favorite unsweetened plain yogurt.
Process Overview: Step-by-Step Photos
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 3 – Bake
Pour the cake mixture into the prepared pan with the pineapples. Bake for 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for just 20 minutes, then run a thin metal spatula or a knife to gently loosen the edges and free them from the pan before unmolding. Unmold onto a serving dish. Note: Due to the moist bottom layer, which serves as the topping, this cake requires more baking time than a typical single-layer cake. As it bakes, the juices will bubble up the sides, forming delightful caramelized edges. Cake Release: After baking, allow the cake to rest in the pan for 20 minutes. This helps the topping to set properly. Once rested, run a thin metal spatula or knife gently around the edges to loosen them from the pan. Carefully invert the cake onto a serving dish. Be cautious with timing: inverting too soon can cause the topping to seep out, while waiting too long can make the topping harden, complicating the unmolding process.
Food Allergy Swaps
This recipe is egg- and nut-free, but you can adapt it to other food allergies. 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.
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: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Here are my suggestions:
Buttermilk: Make your own dairy-free buttermilk at home by mixing your favorite unflavored, unsweetened variety of non-dairy milk with vinegar. Soy and oat milk have the best consistency and very neutral flavors, in my opinion. For the vinegar, I recommend apple cider vinegar or white distilled vinegar. Radio: 1 cup (240 ml) of plant-based milk + 1 tablespoon (15 ml) of vinegar. Mix the plant-based milk and the vinegar in a bowl, stir, and let it sit for 5-10 minutes. The milk will be slightly thickened, and you will see small curdled bits. That is okay! Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. Sour Cream: Use your favorite dairy-free sour cream. I recommend Tofutti Better than Sour Cream. You can also use your favorite dairy-free, unsweetened plain yogurt.
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.
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Recipe Card 📖
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 and recipe was edited to add more helpful information in July 2024.
