Pineapple Upside Down cake

4.96 from 24 votes

Pineapple Upside Down cake

If you are a cake lover and pineapples fascinate you, this is a dessert recipe you cannot just miss! Made with the superbly moist pineapple-infused cake base and crowned with caramelized pineapple rings and maraschino cherries, this recipe for Eggless Pineapple Upside Down Cake is a complete stunner!

Prep: 15

Cook: 1

Total: 1 15

Course: Dessert

Cuisine: Eggless, Vegan

Servings: SERVINGS

Calories: 551kcal

Author: Ruchi

Ingredients

DRY INGREDIENTS

1½ cup All purpose flour
2 teaspoons Baking powder
¼ teaspoon Baking soda
A pinch of Salt

WET INGREDIENTS

½ cup Oil
¾ cup Sugar
1 teaspoon Pineapple essence
1 cup Buttermilk plant -based

BASE LAYER OF THE CAKE

1 tablespoon Vegan Unsalted Butter (to coat the pan)
2/3 cup Brown sugar
6-8 slices Canned Pineapple
12 - Maraschino cherries

US Customary - Metric

Instructions

Grease a 7-inch round baking pan with vegan butter. Swirl it around to coat the bottom and the sides of the baking dish before sprinkling brown sugar.
Evenly spread brown sugar at the bottom of the pan.
Place one of the pineapple circles in the middle and nine half-circles around the edges. 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.
Combine sugar, pineapple essence, and oil in a large mixing bowl. Beat until smooth.
Spoon in the flour mixture, alternating with buttermilk, beating on low speed until well combined.
Tip — Buttermilk is acidic, which helps tenderize the gluten in the batter. This, in turn, makes the cake super soft and fluffy. Therefore, please do not replace the buttermilk as it also helps to raise the cake properly.
Pineapple upside-down cake batter should be of a thick spoon drop consistency. Meaning the batter should drop off the spoon easily.
Scrape down the sides of the bowl and gently fold in the cake batter.
Pour the cake batter over the arranged pineapple slices.
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.
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 loosen the band.
Carefully invert the cake onto a serving platter. To remove the bottom plate - Wait for 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; a delicious cake is waiting for you. You have a stunning pineapple cake infused with pineapple flavor and glistening citrus fruits that look so irresistibly inviting!
Take a bite out of it, and it will just melt in your mouth!

Notes

Frequently Asked Questions

How do I store the Pineapple upside-down cake?

This amazing cake tastes best when baked fresh and served. A lot of moisture comes from the added fruits that make the cake mushy. But if you have leftovers, let the cake cool completely, then store the cake in an air-tight cake container and refrigerate for 5 days.

When ready to serve again, allow the cake to come to room temperature, then warm it in the microwave before serving.

What can I do with the leftover pineapple juice?

You can use the leftover pineapple juice in cocktails, smoothies, and shakes for optimum flavor.

Can I make this cake in advance?

Yes, absolutely, you can! This is a perfect make-ahead recipe; you can prepare it the night before. Prepare this delicious Pineapple Upside Down Cake, store it in an air-tight container, and slide it into the fridge overnight.

Can I use eggs in this Pineapple Upside Down Cake?

Absolutely! You can make this recipe using eggs. For this, do not disturb the dry ingredients at all. You just need to make a few adjustments to the wet ingredients. For making the cake using eggs, use -

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

First, cream the butter and sugar together until light and fluffy. Now, add eggs one by one and beat to combine well. Add the flour mix and, alternating with milk, beat the mixture slowly until blended well. Now, as described in the instructions, you can use this batter to make the cake.

Which other fruits can I use for this recipe?

You can use any fruits of your preference to add to this cake. Some tried and tested options are-

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

Can I substitute the buttermilk for some other ingredient?

Replacing buttermilk will not produce the desired results, so it is best not to replace it or skip it. But if you cannot find it, you can make your own by mixing 1 tablespoon of vinegar with 1 cup of milk. You have your freshly prepared buttermilk. Use it as required.

Can I use a different cake pan for this recipe?

A 6-inch pan is perfect for baking this wonderful cake recipe. Divide the batter proportionately between two 6-inch pans and bake them for 50 minutes. Confirm their doneness by inserting a toothpick. If the toothpick comes out clean, the cake is made.

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