Looking for a crowd pleasing dessert that’s both egg free and stunning to serve? This pineapple upside down cake is a classic choice made even more inclusive with an eggless batter and a rich caramel glaze. Its golden pineapple rings, juicy cherries, and moist vanilla sponge come together beautifully, making it a festive dessert for your Parents’ Day celebration. Whether you're baking for dietary preferences or simply want a lighter version of the original, this recipe delivers all the charm and flavor without compromising texture. The caramel glaze adds a glossy, buttery finish that soaks into the sponge, giving every bite a melt in the mouth richness.
Ingredients:
- ¼ cup (60 g) unsalted butter (or vegan butter for a dairy free version)
- ½ cup (100 g) light brown sugar
- 6 pineapple rings (canned or fresh)
- 6 maraschino cherries or glazed cherries
- 1½ cups (190 g) all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) plain yogurt or plant based yogurt
- ¼ cup (60 ml) neutral oil (like sunflower or canola)
- ¼ cup (60 ml) pineapple juice (from the can or fresh)
- ¼ cup (60 ml) milk or plant based milk
- 1½ tsp vanilla extract
- 1 tsp white or apple cider vinegar
Method:
- In a small saucepan, melt the butter over low heat. Once melted, stir in the brown sugar and let the mixture simmer for 2 minutes until slightly thickened and bubbling.
- Pour this hot caramel mixture into your greased cake pan and tilt the pan gently to spread it evenly across the bottom.
- Arrange the pineapple rings on top of the caramel glaze in a circular pattern, placing a cherry in the centre of each ring for that classic look. Set aside.
- Preheat your oven to 175°C or 350°F. This ensures even baking and a well risen sponge.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Whisk to combine and set aside.
- In a large mixing bowl, whisk together the yogurt, oil, pineapple juice, milk, sugar, vanilla extract, and vinegar. Whisk until smooth and well blended. The vinegar reacts with the baking soda to provide lift, replacing the role eggs would normally play.
- Gradually add the dry ingredients to the wet ingredients in two parts, gently folding or whisking until no lumps remain. Do not overmix, just stir until the batter is smooth.
- Carefully pour the batter over the arranged pineapples and cherries in the cake pan. Use a spatula to level the surface, making sure the batter covers the fruit evenly.
- Place the cake in the middle rack of your preheated oven. Bake for 45 minutes, or until a skewer inserted into the centre comes out clean. The cake should be golden brown and fluffy to the touch. If it starts browning too fast on top, you can tent the cake with aluminium foil during the last 10 minutes of baking.
- Allow the cake to cool in the pan for 15 minutes. This helps the caramel firm up slightly, making it easier to flip without sticking.
- Run a butter knife around the edge of the pan to loosen the cake. Place a plate or cake stand on top of the pan and carefully flip it over. Tap gently and lift the pan away to reveal your caramelised topping. If any pineapple or cherry pieces stick to the pan, gently lift them off and reposition them on top of the cake.
- Serve slightly warm for the best flavor and texture. Pair with a dollop of whipped cream, custard, or vanilla ice cream. Add a pinch of sea salt to the caramel for a salted caramel twist. Sprinkle desiccated coconut over the top for a tropical finish.
- Store leftovers at room temperature for up to 2 days in an airtight container. Refrigerate for up to 5 days. Warm individual slices before serving. Freeze slices individually wrapped in foil. Thaw and reheat gently in the oven or microwave.
Tips:
- A pinch of spices like cinnamon or cardamom can elevate the tropical sweetness of the pineapple.
- Pour the caramel and fruit into greased muffin tins, then top with batter to make individual upside down cakes. Adjust baking time to 25 minutes.