Eggless Pineapple Upside Down Cake

This Eggless Pineapple Upside Down Cake is a showstopper dessert that’s easier than it looks. Sweet caramel coats juicy pineapple slices on a soft, buttery cake base - all made without eggs. The secret is aerated soda and condensed milk for that light, moist texture. Perfect for parties, festivals, or a weekend treat.

Prep/Bake Info:

Preheat: 180°C for 10 mins

Bake Time: 45 mins at 180°C

Ingredients:

Yellow food colour: 1/2 tsp (optional)

Maida/All-purpose flour: 200 g

Butter: 100 g

Pineapple slices: 6

Baking powder: 1 tsp

Baking soda: 1 tsp

Pineapple essence: 1/2 tsp

Sweetened condensed milk: 1 tin (400g)

Sugar for caramelisation: 5-6 tbsp

Aerated soda/Sprite: 1 cup (150 ml)

Method:

Preheat oven to 180°C. Grease an 8" cake tin. Arrange pineapple slices at the base. Heat sugar in a pan till it melts and turns brown. Pour hot caramel over the pineapple slices and keep aside.

Melt butter, cool slightly. Add condensed milk and beat well. Add essence. Sift flour, baking powder, and baking soda together. Add dry ingredients to the milk mixture, then add aerated soda and mix well.

Pour batter over pineapple slices. Bake at 180°C for 45 mins or until a toothpick comes out clean.

Remove from oven, loosen sides with a knife, and immediately invert onto a plate.

Notes/Tips:

Use chilled aerated soda/Sprite for a fluffier cake. Don’t overmix after adding it.

Invert the cake immediately after baking, or the caramel will stick to the tin.

If you don’t have aerated soda, you can use 1 cup milk + 1 tsp vinegar as a substitute.

Use fresh pineapple for best flavour, but canned works too. Drain well before using.

Store the cake in the fridge for up to 3 days.