My dairy free pineapple upside down cake will definitely have your tastebuds thinking of summer. With its caramelized topping, a fun fruit design, and a good dose of pineapple juice, it is one of the simplest recipes to bake.
Add the cake batter ingredients (flour, sugar, eggs, butter, pineapple juice) to a mixing bowl and mix until combined.
Liberally grease the base and sides of your cake pan with butter.
Sprinkle the brown sugar on the base of the cake pan. Pat down to ensure it is flat.
Add the pineapple rings and glace cherries.
Carefully spread the cake batter on top of the fruit, taking care not to move the design.
Bake at 350°F for 25 minutes until golden brown.
Allow the cake to cool for 20 minutes before turning out on to a plate. If your cake is still slightly stuck, use a spatula to loosen the edge and gently shake the cake pan to loosen it.
Serve with whipped cream or ice cream. Enjoy!
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Notes
This cake makes 8 generous slices, although you might want to cut larger slices as it's seriously that good!
I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. You can also use medium eggs in this recipe. Sub with 100g apple sauce for an egg-free option.
Best enjoyed on the day of baking but will keep for up to 48 hours at room temperature. Store in an airtight container.
Serve with whipped cream or ice cream.
I always weigh my ingredients rather than use cup measures. This ensures accuracy for every recipe and perfect results every time. I will be adding a more detailed post on this method of weighing soon as well as my handy conversion guide for US cup measurements.