Upside-down pineapple cake without butter and using a plant-based drink can make a vegan pineapple cake. This upside-down pineapple cake is a lighter version compared to the very famous classic version, very quick to make even for those who are disasters in the kitchen, just a few steps and the cake is ready. The ingredients to make grandma’s upside-down pineapple cake are few, and canned pineapple can be stored in the pantry without expiration problems for long periods, and if you have last-minute guests, take out the can of pineapple and make the cake in no time, you can make it in a planetary mixer, but those who don’t have one can easily make it in a bowl, perhaps with electric whisks or a fork to mix. If you love pineapple, don’t miss the Pineapple Curry Chicken. Now let’s see how to make the upside-down pineapple cake and if you try it, let me know. Barbara
Here are other delicious pineapple recipes I recommend you try.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Upside-down Pineapple Cake
- 1 package pineapple, canned
- 2 cups all-purpose flour
- 3/8 cup brown sugar
- 1/4 cup sunflower oil
- 1 cup milk (or plant-based drink)
- 1 packet baking powder
- to taste candied cherries
How to make the Upside-down Pineapple Cake
Let’s start making the Upside-down Pineapple Cake, sprinkle the base of the cake pan with brown sugar and arrange the canned pineapple slices, one close to the other.
Preheat the static oven to 355°F and when it reaches temperature, place the pan for a few minutes so the base with the sugar and pineapple slices caramelizes.
Dice the remaining canned pineapple and set aside.
Put the flour and baking powder in a bowl or planetary mixer with the K beater, and gradually add the milk, sunflower oil, and pineapple juice, mixing to avoid lumps. When the mixture is smooth and homogeneous, add the diced canned pineapple.Once the base is caramelized, remove the pan from the oven, pour the batter, and level it. Return the pan to the oven and bake for 30 minutes. Before taking it out, do the toothpick test to check the cooking, as ovens may vary and times can differ.
When the canned pineapple cake is cooked, remove it from the oven and let it cool, then open the springform pan and invert the cake onto a plate. Place the candied cherries in the hole of the pineapple slices, cut into slices, and serve.
How to store the Upside-down Pineapple Cake
Store it at room temperature for 3/4 days inside a cake cover.
