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Eggless Pineapple Upside Down Cake. I absolutely love ๐Ÿ๐Ÿ They're so fresh and tasty and so flavourful. And I also love pineapple upside down cakes. A classic, they're so beautiful and a family.

Eggless Pineapple Upside Down Cake An easy eggless cake recipe using condensed milk and canned pineapple. Pineapple upside-down cake batter should be of a thick spoon drop consistency. Meaning the batter should drop off the spoon easily. ยป Can I use eggs in this eggless Pineapple upside-down cake? You can have Eggless Pineapple Upside Down Cake using 12 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Eggless Pineapple Upside Down Cake

  1. Prepare 5 of Del Monte canned pineapple slices.
  2. You need 10 of Del Monte canned cherries.
  3. You need 1/2 cup of unsalted butter.
  4. It's 3/4 cup of light brown sugar.
  5. It's 1 1/2 cups of all-purpose flour.
  6. It's 1 teaspoons of baking powder.
  7. It's 1 teaspoon of baking soda.
  8. You need pinch of salt.
  9. Prepare 1 cup of granulated sugar.
  10. It's 1 tablespoon of white vinegar.
  11. Prepare 5 tablespoons of vegetable oil.
  12. You need 1/2 teaspoons of vanilla or pineapple essence.

For that, do not disturb the dry ingredients; they remain the same. finally, enjoy pineapple upside down cake cutting into slices. notes: firstly, if you vegan then use water in place of milk. additionally, you can also add pineapple juice in place of milk for a deeper flavour. finally, pineapple upside down cake recipe tastes great when prepared with lots of pineapple slices. You are here: Home > Course > Desserts > Cakes > Eggless Pineapple Upside Down Cake. Eggless Pineapple Upside Down Cake, a yummy eggless cake with a pineapple flavour and top with caramelizes pineapples and. Time varies from oven to oven.

Eggless Pineapple Upside Down Cake instructions

  1. Preheat oven to 180C..
  2. Melt butter..
  3. Pour the butter into a 9-inch springform cake pan. Grease the sides by tilting the pan. Spread the butter evenly in the bottom of pan with help of a spatula or hands..
  4. Sprinkle brown sugar over the butter..
  5. Add 1 whole pineapple slice to the center of the pan..
  6. Halve the remaining slices. Arrange them in a fan-like fashion going around the cake..
  7. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan..
  8. And also place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside..
  9. In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar..
  10. Heat pineapple juice in a sauce pan to lukewarm temperature. (I crushed Delmonte pineapple slices in a mixer and strained to get 1 cup juice).
  11. I put very small quanitity of crushed pineapples in the juice..
  12. In a separate bowl, whisk together; vegetable oil, vanilla / pineapple essence and vinegar..
  13. Add this wet mixture to dry ingredients..
  14. Immediately pour pineapple juice..
  15. Mix the whole mixture thoroughly. But do not overmix..
  16. Gently pour batter into prepared pan, being careful to not disturb the pineapple slices. Fill pan only to about 3/4 full..
  17. Bake for about 40 minutes, or until center is set and not jiggly..
  18. Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting..
  19. This cake tastes yummy when eaten warm. Also can be eaten cold..

So do keep a check and only open the oven Let the cake cool at room temperature. Then slice and serve eggless pineapple upside down cake. This pineapple upside down cake is dense, like a sour cream pound cake, with ground almonds in the flour to give it even more substance and a slight almond flavor. The caramel pineapple topping is so good, you'll want to pick every crumb. Pineapples - chopped to fill bottom of the bowl.