Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, eggless pineapple upside down cake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Eggless Pineapple Upside Down Cake is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Eggless Pineapple Upside Down Cake is something that I’ve loved my whole life.
This eggless pineapple upside down cake has a light, but moist crumb. It's is filled with delicious pineapple flavor and super easy to make. This lovely eggless cake consists of slices of sweet and sticky caramelized pineapple sitting happily on top of a delicious vanilla cake. Hold onto your hats, this is seriously amazing!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook eggless pineapple upside down cake using 12 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to make Eggless Pineapple Upside Down Cake:
- Prepare 5 Del Monte canned pineapple slices
- Make ready 10 Del Monte canned cherries
- Prepare 1/2 cup unsalted butter
- Get 3/4 cup light brown sugar
- Get 1 1/2 cups all-purpose flour
- Get 1 teaspoons baking powder
- Make ready 1 teaspoon baking soda
- Get pinch salt
- Prepare 1 cup granulated sugar
- Make ready 1 tablespoon white vinegar
- Make ready 5 tablespoons vegetable oil
- Make ready 1/2 teaspoons vanilla or pineapple essence
However, I decided to use dried apricots instead and the outcome was pure bliss. Instead of eggs, I have used applesauce and yogurt. But you can easily use a couple of eggs instead of the applesauce. Arrange the pineapple slices at the base of the tin.
Instructions to make Eggless Pineapple Upside Down Cake:
- Preheat oven to 180C.
- Melt butter.
- 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.
- Sprinkle brown sugar over the butter.
- Add 1 whole pineapple slice to the center of the pan.
- Halve the remaining slices. Arrange them in a fan-like fashion going around the cake.
- Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.
- And also place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
- 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)
- I put very small quanitity of crushed pineapples in the juice.
- In a separate bowl, whisk together; vegetable oil, vanilla / pineapple essence and vinegar.
- Add this wet mixture to dry ingredients.
- Immediately pour pineapple juice.
- Mix the whole mixture thoroughly. But do not overmix.
- Gently pour batter into prepared pan, being careful to not disturb the pineapple slices. Fill pan only to about 3/4 full.
- Bake for about 40 minutes, or until center is set and not jiggly.
- Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting.
- This cake tastes yummy when eaten warm. Also can be eaten cold.
But you can easily use a couple of eggs instead of the applesauce. Arrange the pineapple slices at the base of the tin. Add water to sugar & heat it in a pan till it melts and becomes brown. Pour hot caramel onto the pineapple slices and leave aside. Pineapple cupcake recipe is the one I have posted with the video.
So that is going to wrap it up for this special food eggless pineapple upside down cake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
