Hello, I’m Joana. Today, I’m gonna show you how to make eggless pineapple upside down cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Eggless Pineapple Upside Down Cake Recipe
Eggless Pineapple Upside Down Cake is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Eggless Pineapple Upside Down Cake is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have eggless pineapple upside down cake using 12 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make Eggless Pineapple Upside Down Cake:
- Make ready 5 Del Monte canned pineapple slices
- Prepare 10 Del Monte canned cherries
- Take 1/2 cup unsalted butter
- Prepare 3/4 cup light brown sugar
- Take 1 1/2 cups all-purpose flour
- Make ready 1 teaspoons baking powder
- Get 1 teaspoon baking soda
- Take pinch salt
- Make ready 1 cup granulated sugar
- Prepare 1 tablespoon white vinegar
- Take 5 tablespoons vegetable oil
- Take 1/2 teaspoons vanilla or pineapple essence
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.
So that is going to wrap it up with this exceptional dish eggless pineapple upside down cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
