Easy Pineapple Upside Down Cake (Eggless)

Eggless pineapple upside down cake recipe with step by step pics. One of the most loved cakes at my place is pineapple upside down cake. I make a simple, easy one bowl recipe of cake which has a soft crumb laced with the deliciousness of pineapple in each bite. It has a soft crumb with sweet pieces of pineapple in every bite, and looks so lovely on a plate!

One of the first few cakes I had learnt in my home science class was pineapple upside down cake. I used to make the version with eggs eons back. But after switching to an egg free diet, I make the same without eggs.

The recipe is very simple and easy to prepare. I have used fresh pineapple slices. You can even use the canned ones. I have already shared Pineapple Cake and Apple Upside Down Cake before.

The cake recipe uses all purpose flour (maida) as it gives a light crumb. If made with whole wheat flour then there is a slight denseness in the cake. You can also opt to make with half-half of all purpose flour and whole wheat flour.

Fresh curd or yogurt is used in the recipe. For a vegan version of the cake, you can use almond yogurt or soy yogurt or cashew yogurt.

Serve the cake as a dessert. Leftovers can be refrigerated for 3 to 4 days.

If you love soft, fruity cakes, here are a few more eggless bakes you might enjoy:

• Apple Cake – Moist and gently spiced, made with a fresh apple puree.
• Banana Cake – Naturally sweet and fluffy, perfect for using up ripe bananas.
• Mango Cake – A tropical, vibrant cake with the sweet richness of mango.
• Orange Cake – Bright, citrusy, and light; great for tea-time or festive treats.
• Carrot Cake – Soft, spiced, and wholesome with the natural goodness of carrots.

How to make pineapple upside down cake

A) layering pineapple:

1. First lightly grease a 6 to 7.5 inches round pan with some oil. You can even use a small pan. The flip side of a small pan is that less pineapple slices can be placed in it.

2. Cut parchment paper of the same diameter as that of the bottom of the pan. Place parchment paper inside the cake pan. You can skip this step if you want.

3. Sprinkle 1 tablespoon sugar in the pan. Level the sugar evenly with your fingertips or with a small spatula. I have used unrefined cane sugar and it has a brown color. Its not brown sugar. But you can use brown sugar or white sugar.

4. Now place pineapple slices on the sugar. Arrange them the way you want. You can use 5 to 6 pineapple slices or even less. Wherever there are empty spaces, there you can place cherries. I have used dry red cherries. You can use glazed cherries or tinned cherries. I have made a second layer of pineapple wedges as I wanted to use all of them. But its not necessary. Just a single layer is fine.

B) mixing liquid ingredients for cake:

5. First preheat oven at 170 degrees celsius for 15 minutes. Then in a mixing bowl take ½ cup sugar  (100 grams sugar). In the pic is unrefined cane sugar. Regular sugar or brown sugar can also be used.

6. Add 6 tablespoons curd (yogurt or dahi).

7. Add ½ teaspoon vanilla extract. If using vanilla essence, then add ¼ teaspoon of it. You can also use pineapple extract instead of vanilla extract.

8. Now add 6 tablespoons water. if the curd is very thick then add 7 to 8 tablespoons water.

9. With a small wired whisk mix everything very well.

10. The sugar should also be completely dissolved.

11. Now add 2 tablespoons sunflower oil.

12. Mix again very well vigorously for a minute.

Making pineapple upside down cake batter

13. Keep a sieve on top of the wet mixture bowl. Do take care that the bottom of the sieve does not touch the wet ingredients. Add 1 cup all purpose flour (125 grams maida), 1 light pinch of salt and 1 teaspoon baking powder in the sieve.

14. Stir with a spoon or spatula. Stir or lightly shake the sieve, so that the dry ingredients fall in the bowl.

15. With light pressure begin to mix the dry ingredients with the wet ingredients.

16. Mix to a smooth batter. Tiny lumps are fine. Do not over mix.

17. Pour the batter in a circle over the layered pineapple.

18. The batter should cover the entire pan.

19. Gently shake the pan sideways to spread the batter.

20. Now tap the pan on the kitchen countertop 5 to 6 times so that bubbles are released. You will see bubbles coming on the top of the pan. Do this with some force.

Baking pineapple upside down cake

21. Place the cake pan in the preheated oven at 170 degrees celsius. Use both the top and heating elements if using an OTG (toast mode in Indian OTGs). Keep pan in the center rack.

Bake pineapple upside down cake for 40 to 50 minutes or till the top is golden. Time varies from oven to oven. So do keep a check and only open the oven door when you see the cake light golden or golden from top.

For microwave convection ovens, do use the same temperature of 170 degrees for both preheating as well as baking.

22. Once the cake is baked, then check with a skewer and it should be clean. Do not take the skewer touching the pineapple pieces further down at the bottom, as then you will get the soft gooey pineapple bits on the skewer. Just check the part which has the cake.

23. Keep the pan on a wired rack for it to cool for about 18 to 20 minutes.

24. Later loosen the edges of the cake with a butter knife. Then keep the plate on top of the cake pan and then invert the pan. The plate will be at the bottom and the pan on top of the plate.

25. Gently tap and let the cake slid on the plate.

26. Remove the top parchment paper.

27. Let the cake cool at room temperature.

28. Then slice and serve eggless pineapple upside down cake. Leftovers can be refrigerated for 3 to 4 days. Place the cake slices in a sealed airtight container.

This Pineapple upside down cake post from the archives, originally published in December 2017 has been updated and republished on February 2023.