[Sub] Upside Down Pineapple Cake | No Oven Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Dry off the excess syrup from the pineapple slices.

Prepare the non-stick mould by pouring in the light soft brown sugar and spreading it, then crumbling in the butter.

Place the pineapple rings and maraschino cherries on top of the sugar and butter mixture.

Mix the all-purpose flour, baking powder, and salt together before sifting.

Whisk the room temperature eggs until smooth.

Add vanilla essence to the egg mixture and whisk again until properly mixed.

Mix the milk and the pineapple syrup together and whisk thoroughly.

Cream the unsalted soft butter and caster sugar until light and fluffy.

Whisk in the egg mixture at a low speed, little by little, until smooth.

Fold in the dry ingredients alternating with the milk in three additions, folding just until combined.

Pour the mixture equally into the prepared mould and spread evenly.

Preheat a pot for 5 minutes on medium flame and cover with baking paper.

Bake on low flame for 35-40 minutes.

Let it cool for 5 minutes before flipping it out.

Let it cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens