Pineapple upside down cake is one of those classic desserts that always looks impressive, even though it’s actually pretty simple to make.
The best part is when you flip it over and see the golden pineapple rings and cherries sitting on top of that sticky caramel layer.
This version is completely eggless, so it’s great for anyone who avoids eggs or just ran out of them.
Instead of eggs, I use a little plain yogurt and some of the reserved pineapple juice to keep the cake soft and moist.
It comes together in one bowl for the batter, and the rest is just arranging and baking. Let me show you how I make it.
Why You’ll Love It
Rich Caramelized Topping – The buttery brown sugar topping caramelizes around juicy pineapple, creating a glossy finish and rich, fruity flavor.
Soft and Tender Texture – Pineapple juice, yogurt, and oil keep the cake soft and tender without making it heavy.
Bright Fruity Flavor – Tangy pineapple balances the sweet brown sugar, while vanilla adds a warm bakery-style flavor.
Beautiful Presentation – Each slice looks beautiful with golden pineapple rings and bright cherries arranged on top.
Ingredient List
For the Topping
- 1/4 cup Butter, melted
- 1/2 cup Brown Sugar, packed
- 7 Canned Pineapple Rings, drained (juice reserved)
- 7 Maraschino Cherries
For the Cake
- 1 1/2 cups All Purpose Flour
- 3/4 cup Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup Reserved Pineapple Juice
- 1/4 cup Plain Yogurt
- 1/3 cup Vegetable Oil
- 1 tsp Vanilla Extract
Directions
Step 1
Preheat the oven to 350F. Pour the melted butter into a 9-inch round cake pan and sprinkle the brown sugar evenly over it.
Step 2
Arrange the pineapple rings over the brown sugar in a single layer and place a cherry in the center of each ring.
Step 3
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 4
In another bowl, whisk the reserved pineapple juice, yogurt, oil, and vanilla until smooth.
Step 5
Fold the wet ingredients into the dry just until combined, then pour the batter gently over the pineapple layer without disturbing it.
Step 6
Bake for 35-40 minutes, until golden and a toothpick comes out clean. Let the cake rest in the pan for 10 minutes.
Step 7
Run a spatula around the edge, place a serving plate on top, and confidently invert the cake while still warm. Cool for 15 minutes before slicing.
Tips
Drain the Pineapple Well
Drain the pineapple rings thoroughly, then gently pat them dry with paper towels before arranging them in the pan.
Extra juice can make the brown sugar layer watery and may leave the cake soggy around the fruit.
Measure the Pineapple Juice
Measure exactly 3/4 cup of the reserved pineapple juice before adding it to the batter. If you do not have enough, add a little water to reach the full amount.
Too much liquid can make this eggless cake dense and prevent the center from setting properly.
Spread the Brown Sugar Evenly
After pouring the melted butter into the pan, sprinkle the packed brown sugar all the way to the edges in an even layer.
This helps the topping melt evenly, so every pineapple ring gets a sweet, buttery coating instead of having dry or overly thick spots.
Try These Next
Questions You Might Have
Can I use fresh pineapple instead of canned rings?
Yes, but canned pineapple is softer and releases a more predictable amount of juice for this cake. If using fresh pineapple, slice it thinly and use unsweetened pineapple juice or another fruit juice for the batter if needed.
Pat fresh pineapple dry before arranging it so extra moisture does not make the topping too wet.
Eggless Pineapple Upside Down Cake
Ingredients
Equipment
Method
- Preheat the oven to 350F. Pour the melted butter into a 9-inch round cake pan and sprinkle the brown sugar evenly over it.
- Arrange the pineapple rings over the brown sugar in a single layer and place a cherry in the center of each ring.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the reserved pineapple juice, yogurt, oil, and vanilla until smooth.
- Fold the wet ingredients into the dry just until combined, then pour the batter gently over the pineapple layer without disturbing it.
- Bake for 35-40 minutes, until golden and a toothpick comes out clean. Let the cake rest in the pan for 10 minutes.
- Run a spatula around the edge, place a serving plate on top, and confidently invert the cake while still warm. Cool for 15 minutes before slicing.