Eggless Pineapple Upside Down Cake ~ Step by Step

There are certain things that you always wonder about, imagining it might have tasted this way or maybe your imagination is playing up. It's always been this way, when it was with baking as those many years back, when I was baking, I always used eggs and never tasted any of it myself. I had to do with the feedback everybody else gave me. Well, that's changed now. When I bake, it's always eggless and I don't' care if my cakes are not those spongy or fluffy textured, in fact, I feel these are much better than that! I love Pineapple and we always get the whole fruit, even though cleaning and trimming take effort.

I suddenly remembered that I could bake the Pineapple Upside-down cake and I was intent on it.  However, by the time I went back home, I realized that pineapple was no more there in the fridge. So I again had to wait for this weekend to buy another one and I made sure I took everybody's plan. I procrastinated as much as I could. I was simply getting lazy. I had marked down three recipes to be made and all happened to be cakes. Sunday was the only day left out and I couldn't miss out.

So towards the evening, I prepared to make it, and trust me, the reactions and feedback were just enough to satisfy the hard work that's involved in chopping a pineapple. I used my regular pound cake measurement and added pineapple juice and chunks. With caramelized sugar on top, this cake was simply irresistible! If this was how it tasted all those years back, I know I have a lot to catch up

Notes:

Since the batter has more moisture, this cakes a longer time to get baked completely.