Flip it and it’s magic: caramelized pineapple, soft cake, and the smell of home that wins you over at the first bite.
The pineapple upside-down cake without butter and lactose is one of those desserts that never go out of style. Soft, fragrant, and with a unique flavor thanks to the caramel that envelops the pineapple slices, it’s perfect for breakfast, snack, or as a dessert after a meal.
After trying the classic version, I decided to recreate the recipe my mom used to make to understand the differences. Both are delicious, but this version, butter-free and oil-based, remains softer and lighter, with a melt-in-the-mouth consistency.
The peculiarity of this cake lies entirely in the base: the sugar becomes caramel, the pineapple slices are placed at the bottom of the pan, and, once cooked, the cake is flipped, offering a golden, shiny, and irresistible surface.
I’ve also prepared a vegan version of this pineapple upside-down cake that the whole family enjoyed, so if you’re looking for an egg-free alternative, I highly recommend it.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 365.18 (Kcal)
- Carbohydrates 59.30 (g) of which sugars 41.60 (g)
- Proteins 4.54 (g)
- Fat 13.98 (g) of which saturated 2.26 (g)of which unsaturated 11.12 (g)
- Fibers 0.87 (g)
- Sodium 20.40 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup sugar (for the caramel)
- 1 can canned pineapple
- 3 eggs
- 1 1/4 cups sugar
- 2/3 cup vegetable oil
- 1 packet vanillin
- 2 1/3 cups all-purpose flour
- 1 packet baking powder
Tools
To prepare the caramel, I suggest a saucepan with high sides. For mixing, you can use a stand mixer with a whisk or an electric whisk, and for baking, I recommend a 9-inch springform pan.
- 1 Saucepan
- 1 Stand Mixer Howork
- 1 Springform Pan
Preparation
The preparation of the upside-down cake starts with the caramel that covers the pineapple slices. Then proceed with a classic pound cake batter that covers the caramelized pineapple.
Pour the sugar for the caramel into a saucepan with high sides and place it on the stove, without adding water.
At first, do not stir: the sugar will start to melt from the edges.
When you see it starting to liquefy, stir gently with a knife or spatula, trying to incorporate the still granulated sugar with the already melted one. In a few minutes, it will become completely liquid: turn off the heat before it darkens too much.
Arrange pineapple and caramel
Line the bottom of the pan with parchment paper.
Immediately pour the hot caramel into the pan and spread it over the base.
Place the pineapple slices on top, one next to the other, placing one in the center. For the indicated pan, you will need about 8 slices.
Do not worry if the caramel solidifies: in the oven, it will become liquid again and will perfectly envelop the pineapple.
Prepare the batter
Place the eggs and sugar in the bowl of the stand mixer (or a large bowl) and beat until you get a light and frothy mixture.
Add, continuing to mix: the vegetable oil, the pineapple juice from the can, the vanillin, the flour, the baking powder.
If you have leftover pineapple slices, you can cut them into pieces and add them to the batter to make it even more fragrant.
Bake
Carefully pour the batter over the caramelized pineapple slices.
Bake in a preheated static oven at 350°F for about 50 minutes.
The batter will remain quite soft during baking, so always do the toothpick test. If necessary, extend the cooking by another 5–10 minutes depending on the power of your oven.
🍽️ The magical moment
Let the cake cool slightly, then flip it onto a serving plate.
And here’s the magic: shiny pineapple, golden caramel, and a soft cake ready to slice and serve.
💡 Zia Debby’s Tips
This cake is even better the next day: it remains soft and even more fragrant.
You can serve it as it is or accompany it with a scoop of vanilla ice cream for a special dessert.
If you love lactose-free desserts, this recipe is a real must-have in your favorites notebook.
If you remake this cake, send me the photo or tag me on social media: I love seeing your caramelized versions! 🍍💛
Frequently Asked Questions
Can granulated sugar be replaced with brown sugar?
Yes, you can replace granulated sugar with brown sugar even for making the caramel.
Can I prepare the pineapple upside-down cake without butter in advance?
Yes, this cake is even better the next day. Store it under a cake dome or well-covered at room temperature: it will remain soft, and the caramel will maintain its consistency.
