Name: Eggless pineapple upside down cake recipe by Sonia Mittal at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: Maida 1 + 1/4th cup; Tinned pineapple 1 tin; Cherry /tutty fruity as per required; Butter 100g; Sugar powder 2 tbsp; Milkmaid 200g; Baking powder 1/2 tsp; Baking soda 1/4 th tsp; Water 1/3 rd cup; Pineapple essence 1tsp; Sugar 6-7tbsp

Ingredients Serving: 8

Maida 1 + 1/4th cup
Tinned pineapple 1 tin
Cherry /tutty fruity as per required
Butter 100g
Sugar powder 2 tbsp
Milkmaid 200g
Baking powder 1/2 tsp
Baking soda 1/4 th tsp
Water 1/3 rd cup
Pineapple essence 1tsp
Sugar 6-7tbsp

Instructions

1st mix butter & milkmaid, in a mixing bowl. Then sieve the dry ingredients together in a separate bowl.
Now mix the dry ingredients into the butter+milkmaid mix. Add the pineapple essence and mix well.
Grease a baling mould with butter and line with a butter paper. Arrange the pineapple slices in it & cover the holes of the pineapple with cherry or tutty fruity.
Heat the sugar in a pan until it turns brown, add a tsp of water and remove it off the heat. Pour this caramel over the pineapple and then pour the batter over it into the mould.
Now bake it in preheated oven for 30-40mins at 180°. Once cooked, remove it from oven & allow to cool it... Now de-mould the cake. Remove the butter paper, cut the cake and serve.

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