Eggless Pineapple upside down cake recipe

Eggless Pineapple upside down cake recipe

Pineapple upside down cake is my favorite cake to bake. I made it this year for my daughter’s birthday. She was so excited to bake and wanted to help me with it. The great thing about this cake is that is looks perfectly decorated and need to fancy frosting. The prep time is literally 15 minutes. After about 45 to 50 minutes in the oven, you have a perfect cake ready for you to enjoy.

If you like this recipe, we are sure you will also enjoy our mawa cake, our watermelon cake and our jackfruit cake.

Typically, a pineapple upside down cake uses cherries in pineapple centers. However, I decided to use dried apricots instead and the outcome was pure bliss. Instead of eggs, I have used applesauce and yogurt. But you can easily use a couple of eggs instead of the applesauce.

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A few pointers to make this delightful pineapple upside down cake

  • Make sure all ingredients are at room temperature.
  • Cream sugar and butter before adding in the other liquid ingredients.
  • The butter-brown sugar layer will bubble up causing the batter to rise considerably while baking. Make sure the cake pan has at least 1/4th of its height for the batter to expand.

Try the cake and let us know if you liked it.

Pineapple upside down cake

Eggless pineapple upside down cake

Delicious easy pineapple upside down cake with applesauce and yogurt
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 8 slices


  • Oven


  • ½ cup unsalted butter at room temperature
  • ¾ cup sugar
  • ½ cup apple sauce
  • ¾ cup yogurt
  • ¼ cup pineapple juice from the can
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup unsalted butter melted
  • ¾ cup brown sugar
  • 1 lb canned pineapple slices (in juice) or fresh pineapple slices
  • 4 dried apricots sliced in half (optional)


  • Make sure all ingredients are at room temperature.
  • Preheat oven to 350°F or 180°C.
  • In a large mixing bowl or stand mixer, cream together ½ cup butter and white sugar.
  • Add apple sauce, yogurt, apple sauce, vanilla, and pineapple juice and mix well.
  • Add flour, baking soda, baking powder, salt and mix well. Set the batter aside.
  • In a 9 inch cake pan, spread ¼ cup melted butter.
  • Stir in the brown sugar and level it.
  • Layer pineapple slices on top of the brown sugar-butter layer.
  • Place apricot halves (or cherries or pecans or walnuts) in the centers of the pineapple slices.
  • Pour batter over the pineapple slices. Tap gently to level it.
  • Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted comes out clean.
  • Cool completely before unmolding the cake gently on a plate.
  • Slice and enjoy!



Instead of apricots, you can use pitted cherries or pecans or walnuts.
Keyword no-egg cake, pineapple

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