Needless to say, it tasted delicious and was over in no time.
4 canned slices of pineapple.
Reserve 1/4 cup of pineapple juice from the can.
6 glace cherries cut into halves.
1/2 cup soft dark brown sugar.
1 cup AP flour.
3/4 cup condensed milk.
1/2 cup butter.
1/2 cup milk.
1/4 cup soft drink.(Coke/Thumbs Up).
1 tsp baking soda.
1/2 tsp baking powder.
1 tsp pineapple essence.
Grease a baking tin. Preheat the oven at 180 C for 15 minutes. Grease a cake container (8”x 8”x 2.5”) and keep aside.
Heat a pan and add the soft brown sugar to it. Heat on a slow flame till it gets melt. Donot add any water, it will melt on its own. Arrange the pineapple slices in the greased cake tin. Place the cherry halves in the hole of the pineapple rings and centre of the cake the tin. Meanwhile take a deep bowl or container and pour melted butter in it. Add condensed milk to it and stir it nicely with a wooden spoon or a hand mixer. Add AP flour, pineapple juice, pineapple essence, baking powder, baking soda and stir for another 5 minutes till it is mixed properly. Add the milk and aerated drink and beat well till the mixture is uniform.
When the sugar melts take it off gas and gently pour it the cake tin over the arranged pineapple slices. Allow it to set in for a minute. Pour the prepared batter over the sugar syrup.
Bake the cake at 180 degree C for 40 mins.
Using a skewer or knife check if the cake is done. Prick the skewer into the cake, if it comes out clear then the cake is ready.
Take the container out of the oven and let it cool for 10 mins. Take the cake out on a plate by turning the container upside down.
When the cake cools down refrigerate it for 2 hours.
Slice and serve cold. Enjoy!!
Sending it to Champa's Weekly Event- Bake-Off.