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Eggless Pineapple Upside-down Cake Recipe

Welcome to our kitchen! If you’re looking for a delightful treat that’s both eggless and irresistible, try our Eggless Pineapple Upside-down Cake. Get ready to embark on a baking adventure that will leave your taste buds craving for more.

History and Origins

The origins of the Pineapple Upside-down Cake can be traced back to the early 20th century. This classic dessert gained popularity for its unique presentation and delicious combination of flavors.

Tools and Cooking Essentials

  • Cake Tin (regular shape – round/square)
  • Oven (pre-heated to 165C)
  • Whisk or Beater
  • Sieve
  • Cake Mixing Dish
  • Toothpick


  • 7 Pineapple rings to line the cake bottom
  • 2 Pineapple rings chopped into bite-sized pieces
  • 7 Cherries (optional)
  • 2 tbsp Brown sugar + 2 tsp Water (for caramelizing)
  • ¾ cup Fine sugar
  • ¾ cup Milk powder
  • ¾ cup Softened salted butter (or unsalted butter + a pinch of salt)
  • 2 cups Flour (maida)
  • 1 cup Milk (2 tbsp liquid from soaked pineapple rounds)
  • 1 level tsp Baking powder
  • 1 level tsp Soda bicarb
  • Pineapple essence (5 drops)
  • Vanilla essence (3-4 drops)


1. Grease and dust a cake tin, preferably a regular shape – round/square.

2. Place the pineapple rounds in the tin without overlap.

3. Caramelize the brown sugar by heating it with water until darkened. Pour the caramelized sugar into the pineapple holes and gaps between slices.

4. In a cake mixing dish, combine softened butter, sugar, sieved milk powder, and half of the milk. Beat well with a whisk/beater on low setting.

5. Add the chopped pineapple to the mixture.

6. Sieve the flour, baking powder, and soda bicarb together. Fold in the flour and milk alternately until you get a batter of proper consistency.

7. Pour the batter on top of the pineapple and bake at 165C for 35-40 minutes until the cake is done. Check with a toothpick.

8. Leave it in the oven for 10 minutes after turning it off. Take it out and invert onto a wire rack.

9. Cool to room temperature, garnish with cherries, and serve.

Top 4 Mistakes and How to Avoid Them

Mistake 1: Over-caramelization

Some may burn the caramel. To avoid this, closely monitor the sugar-water mixture, ensuring it darkens without burning.

Mistake 2: Incorrect Batter Consistency

Ensure the batter has the right thickness by adjusting the milk quantity based on the thickness of the milk powder.

Mistake 3: Incomplete Baking

Use a toothpick to check if the cake is completely done. It should come out clean from the center.

Mistake 4: Inverting Too Early

Allow the cake to sit in the turned-off oven for 10 minutes before inverting to ensure it sets properly.


1. Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but ensure it’s ripe for the best flavor.

2. Can I omit the cherries?

Yes, cherries are optional and can be omitted without affecting the overall taste.

3. Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter and add a pinch of salt separately.

4. How do I know when the cake is done?

Use a toothpick; if it comes out clean from the center, the cake is done.

5. Can I freeze leftovers?

Yes, you can freeze the cake for later consumption. Ensure it’s properly wrapped to maintain freshness.


Congratulations! You’ve just mastered the art of baking an Eggless Pineapple Upside-down Cake. Enjoy the delightful blend of caramelized pineapple and moist cake with your friends and family. Feel free to experiment with different toppings and make this recipe your own!

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