Pineapple Upside Down Cake | How to make Pineapple Upside Down Cake

By Megha Vikram Singh  |  6th Jun 2016  |  
3.0 from 0 reviews Rate It!
  • Pineapple Upside Down Cake, How to make Pineapple Upside Down Cake
Pineapple Upside Down Cakeby Megha Vikram Singh
  • Prep Time

    15

    mins
  • Cook Time

    40

    mins
  • Serves

    10

    People

43

0





About Pineapple Upside Down Cake

An Eggless recipe from my favourite dessert book The Milkmaid Gold Collection.

Pineapple Upside Down Cake, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Pineapple Upside Down Cake is just mouth-watering. This amazing recipe is provided by Megha Vikram Singh. Be it kids or adults, no one can resist this delicious dish. How to make Pineapple Upside Down Cake is a question which arises in people's mind quite often. So, this simple step by step Pineapple Upside Down Cake recipe by Megha Vikram Singh. Pineapple Upside Down Cake can even be tried by beginners. A few secret ingredients in Pineapple Upside Down Cake just makes it the way it is served in restaurants. Pineapple Upside Down Cake can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Pineapple Upside Down Cake.

Pineapple Upside Down Cake

Ingredients to make Pineapple Upside Down Cake

  • Milkmaid - 1 tin or 400gm
  • Maida - 250g
  • Butter - 125g
  • Pineapple chunks - 1 tin
  • Baking powder - 1tsp
  • Baking soda - 1tsp
  • Aerated Soda - 200ml
  • Pineapple essence - 1/2 tsp
  • Yellow colour - few drops
  • Sugar for caramelisation - 5-6tbsp

How to make Pineapple Upside Down Cake

  1. Preheat oven to 150C.
  2. Grease an 9" square cake tin with butter and arrange the pineapple chunks at the bottom.
  3. Heat sugar in a pan till it melts and becomes brown.
  4. Pour hot caramel onto the pineapple slices and leave aside.
  5. Melt butter in microwave.
  6. Cool and add milkmaid and beat well.
  7. Add colour and essence and mix well.
  8. Sift Maida, baking powder and baking soda together.
  9. Add 2 tbsp of the Maida and a little aerated soda to the butter and milkmaid and mix well.
  10. Repeat this till both Maida and Soda are used up.
  11. Pour batter into the prepared tin and bake at 150C for 30-35 mins or till tester comes out clear.
  12. Remove from oven. Run a knife around edges and invert immediately.

My Tip:

Cake batter should be used right away or it loses its lightness.

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