Eggless Pineapple Upside Down Cake

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Eggless pineapple upside down cake, easy method with step by step photos for beginners. Recipe without condensed milk.

Prep Time15

Cook Time25

Course: Dessert

Cuisine: Global

Servings: Squares

Calories: 248kcal

Pre heat oven at 180 ⁰C for 15 minutes firstly.
Mix psyllium husk with water well and keep aside
½ tbsp Psyllium husk, 4.5 tbsp Water
Take the baking pan and add melted butter, spread as a layer covering the bottom.
2 tbsp Melted butter
Sprinkle brown sugar evenly over it.
¼ cup Brown sugar
Place 4 pineapple slices in each corner and one in middle. Fill the pineapple slice's center with glazed cherry. Set aside.
5 Pineapple slices, 5 Glazed cherries
In a mixing bowl take all the dry ingredients. Mix well using whisk.
1 cup All purpose flour, ¾ cup Sugar, ½ tbsp Baking powder, ¼ tsp Baking soda, ¼ tsp Salt
Take another mixing bowl and add all the wet ingredients. Add psyllium husk mix in it.
¼ cup Oil, ¼ cup Milk, ¼ cup Pineapple juice, 1 tsp pure Vanilla extract
Mix well with the whisk.
Add this to dry ingredients and mix thoroughly.
Pour the batter over arranged pineapple slices in the baking tray to cover it.
Tap gently and place it in the pre heated oven (Middle rack)
Bake for 25- 30 mins. Keep an eye after 20 mins. Check by inserting a tooth pick carefully in the middle to see if it comes out clean. If it does then it is done.
Invert over a wire rack with tray and let it be for 10 mins.
It will easily come off and you can now cut into slices. Slice as squares and serve.

You can double the measurement but baking time increases accordingly. Mine was thin cake but was perfect for 3 of us.