Eggless Pineapple Upside Down Cake | Desert Food Feed

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

Heat a pan. Add 2 tbsp butter and ¼ cup brown sugar.

Cook over a low flame until the sugar dissolves and changes its color.

Transfer the butter-sugar mixture to butter paper-lined cake mold.

Place slices of pineapple over the sugar mixture according to your wish.

Place cherries in the center of pineapples (optional).

In a large bowl add ½ cup oil, 1 cup sugar, 1 cup milk, 1 tsp vinegar, and 1 tsp pineapple essence.

Whisk and mix well until the sugar is dissolved completely.

Sieve in 2 cups of maida, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt.

Mix well using cut and fold method until the batter is lump-free.

Transfer the cake batter to the prepared cake mold and level the batter.

Preheat a big kadai in medium flame for 10 minutes.

Place the cake mold inside the kadai with a wire stand below and close the kadai.

Bake for 30 to 40 minutes or until a toothpick inserted comes out clean.

Cool completely and slowly unmold the cake.

Enjoy pineapple upside down cake cutting into slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens