Friday, May 7, 2010

Eggless Pineapple Upside Down Cake

I had a few pineapple slices in my refrigerator and my hands were itching to bake something. So, I decided upon this cake. I have baked this cake many times now but never got to post it in this space. I used soft dark brown sugar here for the glaze. However, it can be replaced by plain granulated sugar if liked.
Needless to say, it tasted delicious and was over in no time.
Ingredients:

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.

Process:

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.

25 comments:

  1. Beautiful Pineapple Cake J :) Looks delicious:) Have a nice weekend!

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  2. Wow J, what a coincidence. We both posted similar recipes within 15 minutes of each other :)

    Beautiful looking cake. I will try the eggless version next time :)

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  3. Yummy delicious and delectable these are the thoughts that come to mind.

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  4. love pineapple..i remember eating so many pineapple pastries in India..your cake looks delicious

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  5. wooow!!!beautiful pineapple cake....looks perfect and yummy....

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  6. Beautiful cake that too eggless, just saw at Priya mitharwal's space..my fav!!

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  7. WOW Beautiful cake. Love pineapple :)

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  8. Wow the cake looks so beautiful and tempting :)

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  9. wow..really tempting picture..
    nice pineapple cake.

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  10. just awesome.....looks so beautiful and attractive...very creative too....

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  11. Wow beautiful cake, wanna a slice now...Have a great weekend...

    http://treatntrick.blogspot.com

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  12. It looks so attractive no wonder it was finished within minutes :-) Looks perfect.
    Deepa
    Hamaree Rasoi

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  13. Beautiful cake jothi, love this eggless version too...

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  14. Lovely looking cake,no wonder it got over so fast.

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  15. Hi. New to the blog but already bookmarking quite a few recipes of yours.

    You and I have the same trick up our sleeves. I also add a can of softdrinks to my cake batters. I always use 7-up and it does wonders to the texture! Cakes and cupcakes lways come out moist and soft!

    Thanks for sharing. Being from the tropics, pineapple is close to my heart (stomach?) and always use it in cooking and baking.

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  16. m craving for a small piece now

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  17. Thanks a lot for the beautiful comments.. cheers..

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  18. looks perfect !n tempting presentation

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  19. Cake looks yummy. Thanks for the entry.

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  20. made this today... just out of the oven and waiting to cool down.. looks just like it should... thanks so much for the recipe...

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