Indulge in the Sweetness: Easy Eggless Pineapple Upside Down Cake with Condensed Milk

Indulge in the tantalizing flavors of eggless pineapple upside down cake with condensed milk, a delectable dessert that will tantalize your taste buds and leave you craving for more. This classic recipe, reinvented with an eggless twist, combines the vibrant sweetness of pineapple with the rich creaminess of condensed milk, creating a symphony of flavors that will delight your senses.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Pineapple Topping:

• 1 (20 ounce) can crushed pineapple, undrained
• 1 cup packed light brown sugar
• 1/4 cup unsalted butter, melted

For the Condensed Milk Glaze:

• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup water

Instructions:

1. Prepare the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Pour the batter into the prepared pan.

2. Create the Pineapple Topping: In a small bowl, combine the crushed pineapple, brown sugar, and melted butter. Spread the mixture evenly over the cake batter.

3. Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.

4. Make the Condensed Milk Glaze: In a small saucepan, combine the sweetened condensed milk and water. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.

5. Drizzle the Glaze: Pour the condensed milk glaze over the warm cake. Let the cake cool completely before serving.

Tips for Success:

• For a richer flavor, use dark brown sugar in the pineapple topping.
• To prevent the cake from sticking to the pan, make sure to grease and flour it thoroughly.
• If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it stand for 5 minutes.
• Let the cake cool slightly before inverting it to prevent it from breaking.

Variations:

• Fruit Variations: Experiment with different fruits in the topping, such as peaches, strawberries, or blueberries.
• Spice it Up: Add a teaspoon of cinnamon or nutmeg to the cake batter for a warm and cozy flavor.
• Creamy Topping: Top the cake with whipped cream or ice cream for an extra decadent treat.

Conclusion: A Perfect Dessert for Any Occasion

Whether you’re hosting a special gathering or simply craving a sweet indulgence, eggless pineapple upside down cake with condensed milk is a guaranteed crowd-pleaser. Its vibrant flavors, moist texture, and luscious glaze make it an unforgettable dessert that will leave you wanting more.

Frequently Discussed Topics

Q: Can I make this cake ahead of time?
A: Yes, you can make the cake up to 2 days ahead of time. Store it in an airtight container at room temperature.

Q: How do I store the leftovers?
A: Store the leftover cake in the refrigerator for up to 3 days. Bring to room temperature before serving.

Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple. Cut it into small pieces and drain off any excess juice before using.