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Eggless Pineapple Upside Down Cake


For The Base

  • Melted Butter - 1/4 cup
  • Dark Brown Sugar - 1/2 cup

The Pineapple

  • Pineapple - 1 medium sized
  • Water - 2 1/2 cups
  • Sugar - 1/4 cup

For The Cake

  • Melted Butter - 1/2 cup
  • Dark Brown Sugar - 1/2 cup
  • White SUgar - 1/4 cup
  • Milk - 3/4 cup
  • Curd / Yogurt - 1/2 cup
  • Vanilla- 1 tsp
  • Flour/ Maida - 1 1/3 cups
  • Baking Powder - 1 tsp
  • Baking Soda - 1/2 tsp



  • In a heavy bottomed pan bring water and sugar to boil.
  • Peel, core and slice the pineapple and add the slices to the boiling syrup.
  • Let it boil on medium to low flame for 10-15 minutes until the pieces are tender.
  • Switch off stove and let it cool.

The Cake

  • In a saucepan, mix together both sugar to melted butter and heat until sugar dissolves.
  • Remove from flame and add milk.
  • Mix it well until combined.
  • Add curd and mix well. It will be warm at this stage. You can use it directly into the batter.
  • Mix together flour, baking powder and baking soda.
  • Pour the curd, butter and sugar mixture into the flour and whisk until you get a smooth batter.
  • Remove the pineapple slices from the syrup.
  • Preheat oven to 175°C.
  • In a deep 9" pan, pour melted butter and sprinkle brown sugar evenly.
  • Arrange the pineapple slices on top. You can slice it into half to fit the pan.
  • You can also add cherries in the centre of each pineapple slice.
  • Pour the batter on top.
  • Bake for 40-45 minutes in the preheated oven or until a tooth pick insertedcomes out clean.
  • Remove the pan to counter and let it sit for 5-10 minutes.
  • Place a serving plate on top and flip the tin.
  • Gently remove the tin and let the cake cool down in the plate.
  • Slice it into wedges and enjoy..