UPSIDE DOWN PINEAPPLE CAKE
 
 
Ingredients
  • ¾ cup sugar
  • 5 canned pineapple slices
  • For the sponge-
  • 1 cup caster sugar
  • ¾ cup vegetable oil
  • 1+1/2 cup yogurt
  • 1 teaspoon vanilla extract
  • 2 + ¼ cup all-purpose flour
  • 1 +1/2 teaspoon baking powder
  • ½ teaspoon baking soda
Instructions
  1. Preheat the oven at 180 degrees Celsius and line an 8 inch round pan with parchment paper.
  2. ⁠Place canned pineapple on the base of the pan, arranging them evenly to cover the bottom.
  3. In a saucepan, add ¾ cup sugar set over medium heat. Allow the sugar to caramelise. Swirling the pan occasionally to ensure even melting. Once the sugar has turned into golden brown colour. Remove it from the heat and pour it over the sliced pineapple placed in the pan.
  4. ⁠For the sponge- In a bowl, add sugar, oil, yogurt and vanilla extract. Mix until well combined.
  5. ⁠Sift in the all-purpose flour, baking powder and baking soda. Mix until a smooth batter forms. Do not overmix at this stage as it will make your cake dense.
  6. ⁠Pour the batter over the pineapple slices in the prepared pan.
  7. ⁠Bake it for 40-45 minutes or until the skewer inserted comes out clean.
  8. ⁠Once baked, take it out of the oven and let it cool down for 10 minutes. Carefully invert the cake onto a serving plate.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/upside-down-pineapple-cake-2/