Pineapple upside down cake recipe| Pineapple cake | How to make eggless Pineapple upside down cake
Pineapple upside down cake recipe|Pineapple cake |How to make Pineapple upside down cake with detailed step by step photos. The Eggless Pineapple upside down cake is soft and delicious cake, caramelized with brown sugar and pineapple and cherry toppings. Pineapple upside down cake recipe prepared with basic vanilla cake base which uses only the basic ingredients. Where the pineapple and cheery is topped, and also the pineapple juice adds more flavour to it.- For pineapple upside down cake Grease the baking tin and sprinkle brown sugar all over the tin, I used cane sugar (nattu sarkarai) so it looks brown- Arrange the pineapples (no of pineapple is based on the tin your using) I used 5 slices- Now add cherries- In a large bowl take oil, sugar and whisk well- Now add milk and vinegar and whisk well with wire whisk or fork- Add ½ tsp vanilla essence and mix- Further place a sieve and add 2 cups maida/all-purpose flour, 1 tsp baking powder, ½ tsp baking soda- Now mix the flour with milk and oil mixture to smooth batter- Finally add ¼ cup pineapple juice and mix with the batter- Now pour the Cake batter to arranged cake tin- Tap the tin and bake in preheated oven for 40 minutes at 180 degree Celsius- Take it out if the inserted toothpick or knife comes out clean- Once it cool downs unmould the cake and enjoy it
Ingredients
For Topping
- 3 tbsp Cane sugar/Brown sugar
- 5-6 slice Pineapple
- 5-6 nos. Cherries
For cake
- 2 cup Maida/ all-purpose flour
- 1/2 cup Oil
- 3/4 cup Milk (*refer notes)
- 3/4 cup Sugar (*refer notes)
- 1 tsp Vinegar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 cup Pineapple juice
Instructions
- For pineapple upside down cake Grease the baking tin and sprinkle brown sugar all over the tin, I used cane sugar (nattu sarkarai) so it looks brown
- Arrange the pineapples (no of pineapple is based on the tin your using) I used 5 slices
- Now add cherries
- In a large bowl take oil, sugar and whisk well
- Now add milk and vinegar and whisk well with wire whisk or fork
- Add ½ tsp vanilla essence and mix
- Further place a sieve and add 2 cups maida/all-purpose flour, 1 tsp baking powder, ½ tsp baking soda
- Now mix the flour with milk and oil mixture to smooth batter
- Finally add ¼ cup pineapple juice and mix with the batter
- Now pour the Cake batter to arranged cake tin
- Tap the tin and bake in preheated oven for 40 minutes at 180 degree Celsius
- Take it out if the inserted toothpick or knife comes out clean
- Once it cool downs unmould the cake and enjoy it
Notes
I did not use brown sugar and butter for coating but you can use coating
You can more cherries in the topping
.no of pineapple is based on the size of the pan so add accordingly
If not using pineapple juice add 1 cup milk
If not adding pineapple juice add 1 cup sugar