Hello, I am Elise. Today, I’m gonna show you how to prepare eggless pineapple upside down cake recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a 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 favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Eggless Pineapple Upside Down Cake is something that I’ve loved my entire life.

To be with this recipe, we must prepare a few ingredients. You can cook eggless pineapple upside down cake using 12 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Eggless Pineapple Upside Down Cake:

1. Take 5 Del Monte canned pineapple slices
2. Get 10 Del Monte canned cherries
3. Make ready 1/2 cup unsalted butter
4. Take 3/4 cup light brown sugar
5. Get 1 1/2 cups all-purpose flour
6. Take 1 teaspoons baking powder
7. Prepare 1 teaspoon baking soda
8. Make ready pinch salt
9. Get 1 cup granulated sugar
10. Prepare 1 tablespoon white vinegar
11. Prepare 5 tablespoons vegetable oil
12. Get 1/2 teaspoons vanilla or pineapple essence

Steps to make Eggless Pineapple Upside Down Cake:

1. Preheat oven to 180C.
2. Melt butter.
3. 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.
4. Sprinkle brown sugar over the butter.
5. Add 1 whole pineapple slice to the center of the pan.
6. Halve the remaining slices. Arrange them in a fan-like fashion going around the cake.
7. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.
8. And also place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.
9. In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
10. 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)
11. I put very small quanitity of crushed pineapples in the juice.
12. In a separate bowl, whisk together; vegetable oil, vanilla / pineapple essence and vinegar.
13. Add this wet mixture to dry ingredients.
14. Immediately pour pineapple juice.
15. Mix the whole mixture thoroughly. But do not overmix.
16. Gently pour batter into prepared pan, being careful to not disturb the pineapple slices. Fill pan only to about 3/4 full.
17. Bake for about 40 minutes, or until center is set and not jiggly.
18. Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting.
19. This cake tastes yummy when eaten warm. Also can be eaten cold.

So that’s going to wrap it up with this distinctive dish eggless pineapple upside down cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!

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