Name: Pineapple Upside Down Cake recipe by Megha Vikram Singh at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Ingredients: 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

ABOUT Pineapple Upside Down Cake RECIPE

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

Ingredients Serving: 10

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

Instructions

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

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