I love pineapple upside down cakes! It is easy to bake, super fun to whip up, and has so many textures and tastes to offer! While the cake is super moist and almost melts in your mouth, the pineapple has a different, more solid texture and it bursts in your mouth with the first bite. This is the third recipe variant of the pineapple upside down cake, haha! While this is the eggless recipe, you can also find the recipe with egg here.
Making an eggless pineapple upside down cake from scratch
I have substituted eggs with yogurt, which also offers the cake an extra smooth texture. Not only is yogurt an exceptional substitute because of the health benefits it offers, from boosting protein and calcium levels to limiting fat and calories as well. Yogurt also greatly helps in giving your cake a better body and structure and there are naturally present stabilisers in yogurt that help in providing the desired height to your cake! To know more about egg subsitutes, click here.
The benefits of pineapple
Now, there are tons and tons of benefits of pineapples. Not only do they boost up your immune system, but they also impact bone strength, eye strength, contain antioxidants, help in digestion, and also have anti-inflammatory benefits. They make your desserts super delicious because they are naturally sweet and their juice, soaked up wonderfull by the sponge of the cake is a beautiful combination. There are a lot of brands selling canned pineapples but if you get hands on fresh pineapples, don’t waste a moment to grab them and bake this amazing pineapple upside down cake. The best months for pineapples happen to be from December to March and I am just imagining this cake, warmed up a little in the midst of cold Delhi winters and I already am in love with the idea!
Why this recipe is a one I love
I mostly try to whip up recipes that are easy, requiring little to no amount of extra efforts and this pineapple upside down cake is definitely one of them. There are myths about it being difficult or how you need to be precise with the arrangements, but trust me, baker, or not, just follow this recipe syllable to syllable and you are good to go!
Experimenting with the cake
Moreover, this fresh pineapple upside down cake is as old-fashioned as it can get! If you want to get a little experimental, you can make a double layered cake and add a thin layer of whipped cream spiced with cinnamon, and your normal pineapple upside down cake get updated within a jiffy! You can also add maraschino cherries and this pineapple upside down cake then becomes perfect for all kinds of parties- barbecues, birthdays, family events, and many more!
Tip to bake pineapple upside down cake in Microwave
Looking for an eggless pineapple upside down cake recipe for the microwave? All you have to do while baking this cake in the microwave is to reduce the baking time by 25%.
- butter for tin
- 5-6 tablespoons brown sugar
- 6-7 Delmonte pineapple slices
- 2 cups all purpose flour ( 256 g)
- 4 tea-spoons baking powder
- zest of one large lemon
- ¾ cup white granulated sugar (150g)
- ½ cup oil ( 120 ml)
- 1 cup yogurt
- ¾ cup milk/buttermilk
- Pre-heat your oven to 180C. Grease the pan with the butter and sprinkle the brown sugar evenly in the base. Arrange the fruit in an even layer on top of the sugar.
- In a medium bowl, whisk flour, baking powder and lemon zest.
- In a large bowl, using an electric mixer, beat oil and sugar until light and fluffy. With mixer on low, beat in the yogurt.
- Add the flour mixture to the wet ingredients alternating with butter milk, starting and ending with flour mixture. Beat until smooth
- Carefully pour the batter over the arranged fruit and bake at 180C for 30-40 minutes until the top is golden-brown.
- Let the cake rest in the tin for 10-15 minutes before taking it out.
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hii shivesh, thank you for posting an egg-free option of this gem. recently i’m trying to reduce my dairy intake, so if i try to use non-dairy milk will it works? i’m thinking coconut milk or soy milk. thank you very much.
Thank you! yes you can 🙂
Can we use fresh Pineapples is so any changes in recipe ?
Hi Shivesh,
Which is the oil to be used? Is sunflower oil good to use? Thank you.
Hey! yes. it is 😀
Hey Shivesh, I baked this beauty and it’s delicious. Just wanted to ask, is the texture of the cake supposed to be dense and not spongy?
Thank you for the eggless version. What size baking tin did you use?
8 inch 🙂
Hey Shivesh
Will this work with Vanilla Greek Yogurt as well? Which one did you use?
yes it will 😀
You meant hung curd here or greek yogurt or regular indian dahi (alternately said yogurt)? Also, Is this a 9″ tin?
greek yogurt. Indian dahi is too watery. Yes 9″ is good
Hi Shivesh… do you need a electric mixer to do This? Can we not do it with hand manually ? Will it affect the texture ?
Hi! You can definitely do it by hand. No issues at all 😀
Hi Shivesh, I got here after subscribing to your YouTube channel. Commendable job there !
So in this recipe, you used canned (syrup soaked) pineapple slices, yes ? Do we need to drain out all the syrup before we use them ? If we use fresh slices how would that alter the taste ?
Thanks for doing what you do ! Really appreciate it 🙂
Hi Anukriti
Oh yaay! I’m so happy to read this. How did you discover my youtube channel? I’d love to know! And yes, you need to drain the pineapples before using them. While I’m all for using fresh ingredients, for this cake I would definitely recommend using canned
What should be temperature and baking time if I m baking in microwave in convection mode ?
You will have to reduce baking time by 25%
Hi Shivesh. I have been trying some of. your recipes. And they come out really well. Can we use regular sugar instead of brown sugar. And fresh pineapple instead of canned one.
can I follow the same recipe in a cooker?
Hi shivesh! The cake turned out to be yummy. I reduced the ingredients by 1/2 as I did not have a big tin. Is the texture of the cake supposed to be a little dense and a little like batter? I cooked for a little longer but the top browned further and the inner part of the cake did not cook more.
Hi Shivesh.. can I use pineapple purée instead of yoghurt to give it that extra flavour? And isnt 4tsp baking powder too much to use?
Tried this recipe today for my Mom on her birthday. It came out very well and it was loved by all ??
Hi Shivesh,
I baked the eggless Pineapple upside down. Cake.. It Turned out delicious and soft n spongy. Thanks for the recipe
However I have one query, can’t we do the same trick of mixing curd and baking soda for the most of eggless cake recipes.
Hey Shivesh I made this cake … followed exact reciepe.. I don’t know why cake turned out to be little bitter and the sugar was also little less in the cske. Can u pls tell me why this happened as I followed your instructions very well and quantites were exactly what was written in the reciepe.
Hi Shivesh !!
I truly love your recipes and I need a small help..
I am willing to prepare the pineapple / orange upside down cake but yogurt is not consumed by my family also no eggs for us…
Can you please help me with an alternative to it?
Please reply to the earliest..
I have very less time left…
Hi shivesh , im bit confused with the quantities of the cake , what is the quantity of 1 cup ? And you have mentioned few measurements for the ingredients in brackets so which one should we use . Thank you
Hi Shivesh,
I love all your recipes and have tried most successfully! You are a blessing to folks like me.
Quick question on this recipe – do we need 4 teaspoons of baking soda? It seems a bit excessive hence asking as I plan to make it soon. Thanks