Eggless Pineapple Upside Down Cake
AuthorMeg's KitchenPineapple upside down cake happens to be a favourite of many. Why? Because it’s simply yummm. The caramalised pineapple flavour and the soft velvety textured sponge to go along with it, surely makes it a winner. My version of the sponge cake happens to be a very simple recipe, which isn’t too sweet and balances the sweetness of the caramalised pineapples. Have shared tips and tricks to make this recipe in notes below. Do have a look! Now get your pineapple sliced up and cherries pitted and lets start.
For the Topping
80 g Brown/ White Sugar
1 tbsp Butter
1 tbsp Water
Softened ButterAs needed to line the parchment paper
4 Pineapple Slicesas needed
Pitted CherriesTo decorate as needed
For the Cake
150 g All Purpose Flour/ Maida
¾ tsp Baking Powder
¼ tsp Baking Soda
⅛ tsp Salt
3 tbsp Butter
¼ cup Condensed Milk
60 ml Milk
½ tsp Vinegar
¼ cup Water
1 tsp Vanilla/ Pineapple Essence
For the Topping
1
- Have a 6-inch round/ square tin lined with parchment paper (bottom and the sides). Apply a generous coating of room temperature butter on the parchment paper.
- In a heavy bottom pan take your brown sugar and drizzle water over, making sure the sugar is moist.
- Now turn on the flame/ heat to medium high and begin to cook the sugar without stirring much and only swirling the pan around.
- Now wait for the sugar to melt completely and caramalise a bit.
- Add butter and mix well. Cook further to the desired consistency.
- Now pour the caramalised sugar into the bottom of the lined tin and swirl the tin spread evenly.
- Wait for 1 minute and then decorate with pineapple and cherries.
For the Cake
2
- Pre-heat the oven to 180 degree Celsius.
- Mix the milk and vinegar and rest aside to make cultured buttermilk.
- Now in a bowl combine the condensed milk and butter. Using a hand blender whisk for 2-3 minutes.
- Add the cultured buttermilk and essence (if using) and mix well.
- Now sift your dry ingredients, flour, salt, baking powder and baking soda in another bowl.
- Combine the wet and dry bowl contents gently.
- Now add water and mix well.
- Transfer the batter into the lined tin which has been layered with caramel and pineapple + cherries.
- Spread out evenly and bake the cake in the middle rack, both elements on, at 180 degree Celsius for
30-35 minutes or until the skewer comes out clean. - Once baked, rest the cake on a cooling rack while it’s still in the tin for 5-7 minutes.
- Now unmould the cake very carefully. Remember hot liquid caramel may drip up.
- Cover and cool completely on the cooling rack.
- Slice and enjoy!
NOTES
3
- You can try this cake with cherries, peaches, mangoes, strawberries, and many other fruits.
- You can use this sponge cake recipe separately as well. Remember to add 3 tbsp sugar to the recipe if you use separately.
- If using white sugar for the topping, wait for it to caramalise before adding the butter.
- If you want the cake to be sweeter, use the pineapple syrup from the tinned pineapple or pineapple juice instead of water (same quantity).
- Skip cherries if you don’t have. I didn’t have while making the cake, fortunately got some while clicking the picture.
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Ingredients
For the Topping
80 g Brown/ White Sugar
1 tbsp Butter
1 tbsp Water
Softened ButterAs needed to line the parchment paper
4 Pineapple Slicesas needed
Pitted CherriesTo decorate as needed
For the Cake
150 g All Purpose Flour/ Maida
¾ tsp Baking Powder
¼ tsp Baking Soda
⅛ tsp Salt
3 tbsp Butter
¼ cup Condensed Milk
60 ml Milk
½ tsp Vinegar
¼ cup Water
1 tsp Vanilla/ Pineapple Essence
Easiest n yummiest pineapple upside down cake!!
Thank you Namita..
Hi any substitute for condensed milk
Hi, we have a basic sponge cake recipe without condensed milk, available here on the website. Do check it out.
I was wondering if there would be a sugarless version of Pineapple Upside Down Cake Recipe . Kindly share you inputs!
Sorry do not make it without sugar!