Eggless Pineapple Upside Down Cake | Super-Moist & Tasty | Rakhi Special

For our ongoing series of #RakhiSpecials, here's presenting our second recipe of the drool worthy Eggless Pineapple Upside Down Cake.

I have been wanting to try an upside down cake for the longest time, but always thought it to be a little tricky and so I didn't. But after trying this beauty, I just cannot tell you how easy and delicious it is. The caramel makes the cake so soft and the fresh pineapple pulp makes it extremely moist and tempting.

Ingredients

• 2 tbsp butter

• 1/4 cup brown sugar

• 4-5 pineapple rings

• cherries, for garnish

• 1/2 cup oil

• 1 cup powdered sugar

• 1 cup milk

• 1 tsp vinegar

• 2 tbsp pineapple pulpy juice

• 2 cups maida or all purpose flour

• 1 tsp baking powder

• 1/4 tsp baking soda

• A pinch of salt

Instructions

1. In a pan, heat butter in a pan and add brown sugar and cook it till the sugar melts.

2. Grease a pan with butter or oil and line it with butter paper. Grease it once again.

3. Pour the caramel sauce into the cake tin.

4. Place pineapple rings over the sauce.

5. Whisk together oil and sugar. Add milk and vinegar and pulpy pineapple juice. Mix all the wet ingredients.

6. Sieve the dry ingredients i.e., maida, baking powder, baking soda and salt into the wet ingredients.

7. Gently mix the batter using the cut and fold technique, till there are no lumps.

8. Transfer to the cake tin.

9. Preheat the oven or OTG at 200˚C for 15-20 minutes.

10. Bake the cake at 180˚C for 35-40 minutes.

11. Rest it for 5 minutes and invert the cake on a serving plate.

12. Add some fresh cherries on top and serve the delicious Eggless Pineapple Upside Down Cake with evening tea.

Nutrition Facts

Per Serving: 189 calories; 2.8 g fat; 35.8 g carbohydrates; 5.0 g protein; 0.0 g fibre.

Recipe Video