Pineapple Upside Down Cake

Pineapple Upside Down Cake | Eggless | with step by step photos and video. Soft and buttery with a caramelized brown sugar pineapple & cherry topping. Its juices seep down into the cake, adding even more luscious flavor and texture. A classic favorite using canned pineapple and maraschino cherries.

Moreover, a popular cake recipe not just because of it is taste, but also for the fact that the pineapple slices are topped and baked.

How to make a pineapple upside-down cake?

Pineapple Upside Down Cake| Eggless | with step by step photos and video. A classic buttery rich cake with a sweet fruit topping downright which is irresistible. Pineapple upside-down cake is basically already frosted. The garnish is literally baked into the cake. The brown sugar plays a major role in this topping part. It’s flavor in every bite of the cake is so amazing.

An upside-down cake is a cake that is baked in a single pan with its toppings at the bottom of the pan, hence “upside-down”. Then, when removed from the oven, the upside-down preparation is de-panned onto a serving plate, thus righting it, and serving it right-side up.

Furthermore, kindly check out our eggless orange cake, eggless marble cake, and eggless banana choco-chip cake recipe too. Hope you would love the cake recipes.

Pineapple Upside Down Cake

Course: CakeCuisine: InternationalDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Pineapple Upside Down Cake| Eggless Pineapple Cake |with step by step photos and video. Soft and buttery with a caramelized brown sugar pineapple & cherry topping.

Ingredients

• For the topping

• 2 tbsp Unsalted Butter

• 1/4 cup Brown Sugar

• 4 Pineapple Slices

• 6 to 8 Red Cherries

• For Pineapple Upside-Down Cake

• ½ cup oil

• 1 cup sugar

• 1 cup milk

• 1 tsp vinegar

• 1 tsp pineapple essence

• 2 cup all-purpose flour/maida

• 1 tsp baking powder

• 1/2 tsp baking soda

• a pinch of salt

Directions

• Preparing the Topping for the Cake
• Heat a pan. Add 2 tbsp butter and ¼ cup brown sugar.
• Cook over a low flame until the sugar dissolves and changes its color.
• Now, transfer the butter-sugar mixture to butter paper-lined cake mold.
• Then place slices of pineapple over the sugar mixture according to your wish.
• And place cherries in centre of pineapples. (optional)
• keep this aside.
• Preparing Cake Batter
• In a large bowl add ½ cup oil, 1 cup sugar, 1 cup milk, 1 tsp vinegar, and 1 tsp pineapple essence.
• Whisk and mix well until the sugar is dissolved completely.
• Now sieve in 2 cups of maida, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt.
• Sieve the flour to prevent any lumps. Mix well using cut and fold method.
• Once the batter is lump-free, transfer the cake batter to the prepared cake mold.
• Level the batter and pat gently to remove any air incorporated.
• Baking
• Since I m doing it oven less preheat a big kadai in medium flame for 10min.
• Now place the cake mold inside the kadai with a wire stand below and close the kadai. Bake for 30 to 40 min. (bake in a preheated oven at 180 degrees Celcius for 40 minutes) or bake until the toothpick inserted comes out clean.
• Cool completely and slowly unmold the cake.
• Enjoy pineapple upside down cake cutting into slices.

Recipe Video

Notes

• If you are using an oven then bake in a preheated oven at 180 degrees Celcius for 40 minutes.
• Allow the cake to completely cool down before unmolding.

1. 

   Most welcome 🙂

2. 

   I just cooked it today, description of the recipe was easy to follow. I reduced the recipe for 2 persons…

3. 

   this recipe is good

4. 

   Rava 190gm Powdered Sugar 150gm 4 tbsp Maida 50gm 1/2 cup Curd/Yoghurt 122.5 gm 1/2 cup milk 123 gm

5. 

   I will try to upload them soon. I used a 250ml cup size.