Eggless Pineapple Upside Down Cake
This eggless pineapple upside down cake is a beautiful, crowd-pleasing dessert with a tender crumb and bright fruit flavor. It is perfect for sharing.
Equipment
- 9-inch round cake pan
Ingredients
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
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 460kcalCarbohydrates: 72gProtein: 3gFat: 17g
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