Eggless Pineapple Upside Down Cake

 

Prep Time - 20 mins

Baking Time - 40- 45 mins

Ingredients :

Thin Pineapple Slices - 6 (I used canned pineapples)

Glazed Cherries - 6

Sugar - 3-4 tbsp 

For the cake:

All purpose flour / Maida - 2 and 1/2 cups

Sweetened Condensed milk - 400 gms ( 1 can )

Milk - 1 cup

Melted Butter - 1/2 cup

Baking soda - 1 tsp

Baking powder - 2 tsp

Yellow color - 1/4th tsp [optional]

Vinegar - 1 tbsp

Procedure :

Grease your baking dish with oil or butter. Arrange the Pineapple slices as shown in the pic above [I used a rectangular baking tray, any shape can be used ] and place the cherries in between.

Now take a clean dry, preferably, non-stick pan on medium heat and pour in the sugar and keep stirring it till the sugar melts. The melted sugar would be golden in color. This process is called Caramelizing of Sugar.

As soon as the sugar melts pour it over and around the pineapple slices evenly. This step helps the pineapple to stick with the cake after it is baked. Now, keep the baking tray aside.

Preheat the oven at 350 F (180 C). Mix the melted butter, milk, Vinegar and condensed milk .

In a large bowl, mix the all purpose flour, yellow color, baking powder and baking soda. Make a well in the center and pour the condensed milk+butter mixture and mix well. Don't use a hand mixer, just stir everything with a large spoon. Over mixing an egg less batter will cause the cake to deflate after it is baked.

Now pour this mixture over the Pineapple slices and bake it in the preheated oven. Poke into the cake with a toothpick or knife; if it comes out clean, the cake is done else you will need to bake it for some more time. The whole baking time should approximately be about 40-45 mins.

Allow it to cool. When the bottom part of the tray is still warm, flip the cake on a tray, The pineapple slices would form the upper crust.