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 pineapple upside down cake which has a soft crumb laced with the deliciousness of pineapple in each bite.
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. i have used fresh pineapple slices. you can even use the canned ones. i have already shared eggless 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. fresh curd or yogurt is used in the recipe. for a vegan version, you can use almond yogurt or soy yogurt or cashew yogurt.
serve pineapple cake as a dessert. leftovers can be refrigerated for 3 to 4 days.
if you are looking for eggless cake recipes then do check butter cake, choco lava cake, honey cake, whole wheat cake and sponge cake in pressure cooker.
pineapple upside down cake recipe below:
eggless pineapple upside down cake recipe | easy one bowl pineapple cake recipe
simple, easy one bowl recipe of pineapple upside down cake with a soft crumb laced with the deliciousness of pineapple in each bite.
ingredients (1 cup = 250 ml)
for layering pineapple:
- 5 to 6 pineapple slices or add as required
- 10 to 12 dry cherries or glazed cherries
- 1 tablespoon sugar (unrefined cane sugar or brown sugar or white sugar can be used)
liquid ingredients for cake batter:
- ½ cup sugar or 100 grams sugar (unrefined cane sugar or brown sugar or white sugar can be used)
- 6 tablespoons fresh curd (yogurt or dahi)
- ½ teaspoon vanilla extract
- 6 tablespoons water
- 2 tablespoons sunflower oil or any neutral flavored oil or melted butter
dry ingredients for cake batter:
- 1 cup all purpose flour (maida) or 125 grams
- 1 light pinch of salt
- 1 teaspoon baking powder
how to make recipe
layering pineapple:
first lightly grease a 6 to 7.5 inches round pan with some oil.
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.
sprinkle 1 tablespoon sugar in the pan. level the sugar evenly with your fingertips or with a small spatula.
now place pineapple slices on the sugar. you can use 5 to 6 pineapple slices. wherever there are empty spaces, there you can place cherries.
mixing liquid ingredients for cake:
first preheat oven at 170 degrees celsius for 15 minutes. then in a mixing bowl take ½ cup sugar.
add 6 tablespoons curd (yogurt or dahi), ½ teaspoon vanilla extract and 6 tablespoons water.
if the curd is very thick then add 7 to 8 tablespoons water.
with a small wired whisk mix everything very well.
the sugar should be completely dissolved.
now add 2 tablespoons sunflower oil. mix again very well vigorously for a minute.
making pineapple upside down cake batter:
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 (or 125 grams maida), 1 light pinch of salt and 1 teaspoon baking powder in the sieve.
stir with a spoon or spatula or lightly shake the sieve, so that the dry ingredients fall in the bowl.
with light pressure begin to mix the dry ingredients with the wet ingredients.
mix to a smooth batter. tiny lumps are fine. do not over mix.
pour the batter in a circle over the layered pineapple. the batter should cover the entire pan.
gently shake the pan sideways to spread the batter.
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:
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.
once the cake is baked, then check with a skewer and it should be clean. do not take the skewer touching the pineapple pieces as then you will get the soft gooey pineapple bits on the skewer. just check the part which has the cake.
keep the pan on a wired rack for it to cool for about 18 to 20 minutes.
gently loosen the sides 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.
gently tap and let the cake slid on the plate. remove the top parchment paper.
let the cake cool at room temperature.
then slice and serve eggless pineapple upside down cake. leftovers can be refrigerated for 3 to 4 days.
recipe notes
rough nutrition info per slice of pineapple upside down cake:
how to make eggless pineapple upside down cake recipe:
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.
Sumaya says
Mam can this recipe be made without oven like in a kadayi
Plz rpy
dassana amit says
sumaya, in a kadai, the bottom layer of the sugar and pineapple can get burnt. but you can make in a pressure cooker using a stand and keeping the pan on stand. to make cake in a pressure cooker you can check the detailed method with stepwise pics on this link – https://www.vegrecipesofindia.com/pressure-cooker-cake-recipe/