Eggless Pineapple Upside Down Cake
Eggless Pineapple Upside Down Cake
Ingredients for Garnish
- Pineapple Slices 5 – 6 cup
- Cherries, Halved 10 – 12
- Butter 2 tsp
- Brown Sugar 2 tbsp
Ingredients for Cake
- Flour 1 cup
- Baking Powder 1 tsp
- Baking Soda ½ tsp
- Vanilla Essence 1 tsp
- Oil 2 tbsp
- Condensed Milk 1 tin
Method
- In a pan, add the butter and the brown sugar and caramelize the sugar.Heat the mixture while stirring. When it starts bubbling stop stirring and removs from the flame. Spread in a greased baking tin. Arrange the pineapple slices and cherries on the caramel. Keep the tin aside. For the Batter Sieve all the dry ingredients together. In a bowl, whip together the condensed milk, oil and butter. Add the essence and mix well. Now add the sieved dry mixture to the liquid mixture little by little. Whip to make a thick batter. Pour it in the prepared tin over the garnish. Bake at 180 degrees C for about 35 minutes or till you see the top of the cake turn golden light brown in color. To check insert a tooth pick in the middle of the cake, it should come out clean. Remember, to not insert it till the bottom or touch the garnish. Take out of the oven and let it cool for about 25 minutes by keeping the tin on a cooling rack. Gently run a sharp knife around the edges twice to remove the cake. Now, put a cake tray or a serving plate upside down on the cake tin.
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