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Eggless Pineapple Upside Down Cake

Yields6 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Pineapple upside down cake happens to be a favourite of many. Why? Because it’s simply yummm. The caramalised pineapple flavour and the soft velvety textured sponge to go along with it, surely makes it a winner. My version of the sponge cake happens to be a very simple recipe, which isn’t too sweet and balances the sweetness of the caramalised pineapples. Have shared tips and tricks to make this recipe in notes below. Do have a look! Now get your pineapple sliced up and cherries pitted and lets start.

For the Topping
 80 g Brown/ White Sugar
 1 tbsp Butter
 1 tbsp Water
 Softened ButterAs needed to line the parchment paper
 4 Pineapple Slicesas needed
 Pitted CherriesTo decorate as needed
For the Cake
 150 g All Purpose Flour/ Maida
 ¾ tsp Baking Powder
 ¼ tsp Baking Soda
 ⅛ tsp Salt
 3 tbsp Butter
 ¼ cup Condensed Milk
 60 ml Milk
 ½ tsp Vinegar
 ¼ cup Water
 1 tsp Vanilla/ Pineapple Essence
For the Topping
1

  1. Have a 6-inch round/ square tin lined with parchment paper (bottom and the sides). Apply a generous coating of room temperature butter on the parchment paper.
  2. In a heavy bottom pan take your brown sugar and drizzle water over, making sure the sugar is moist.
  3. Now turn on the flame/ heat to medium high and begin to cook the sugar without stirring much and only swirling the pan around.
  4. Now wait for the sugar to melt completely and caramalise a bit.
  5. Add butter and mix well. Cook further to the desired consistency.
  6. Now pour the caramalised sugar into the bottom of the lined tin and swirl the tin spread evenly.
  7. Wait for 1 minute and then decorate with pineapple and cherries.

For the Cake
2

  1. Pre-heat the oven to 180 degree Celsius.
  2. Mix the milk and vinegar and rest aside to make cultured buttermilk.
  3. Now in a bowl combine the condensed milk and butter. Using a hand blender whisk for 2-3 minutes.
  4. Add the cultured buttermilk and essence (if using) and mix well.
  5. Now sift your dry ingredients, flour, salt, baking powder and baking soda in another bowl.
  6. Combine the wet and dry bowl contents gently.
  7. Now add water and mix well.
  8. Transfer the batter into the lined tin which has been layered with caramel and pineapple + cherries.
  9. Spread out evenly and bake the cake in the middle rack, both elements on, at 180 degree Celsius for
    30-35 minutes or until the skewer comes out clean.
  10. Once baked, rest the cake on a cooling rack while it’s still in the tin for 5-7 minutes.
  11. Now unmould the cake very carefully. Remember hot liquid caramel may drip up.
  12. Cover and cool completely on the cooling rack.
  13. Slice and enjoy!
NOTES
3

  1. You can try this cake with cherries, peaches, mangoes, strawberries, and many other fruits.
  2. You can use this sponge cake recipe separately as well. Remember to add 3 tbsp sugar to the recipe if you use separately.
  3. If using white sugar for the topping, wait for it to caramalise before adding the butter.
  4. If you want the cake to be sweeter, use the pineapple syrup from the tinned pineapple or pineapple juice instead of water (same quantity).
  5. Skip cherries if you don’t have. I didn’t have while making the cake, fortunately got some while clicking the picture.

Nutrition Facts

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Serving size

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