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March 22, 2017 Cakes & Brownies

UPSIDE DOWN PINEAPPLE CAKE

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Upside down pineapple cake is a classic! For some weird reason, I had never made it before. I skipped college on Monday and decided to finally make this classic cake. It was so good that it is one of my favourites now!

This upside down pineapple cake is a very common yet a super delicious dessert. Contrary to popular belief, it is actually super easy to make and requires hardly any effort. It also looks super fancy and is the perfect cake for any occasion. You can also find the eggless recipe here.

I have used canned pineapple slices to make this Upside down pineapple cake. You can use fresh pineapple slices as well.

INGREDIENTS

For the topping-
•    butter for tin
•    5-6 tablespoons brown sugar
•   6-7 pineapple slices

For the cake-
•    2 cups all purpose flour ( 256 g)
•    4  teaspoons baking powder
•    zest of one large lemon
•    3/4 cup white granulated sugar (150g)
•    1/2 cup oil ( 120 ml)
•    2 eggs
•    3/4 cup milk/buttermilk

PROCEDURE

•   Pre-heat your oven to 180C.  Grease the pan with the butter and sprinkle the brown sugar evenly in the base. Arrange the fruit in an even layer on top of the sugar.
•    In a  medium bowl, whisk flour, baking powder, and lemon zest.
•    In a large bowl, using an electric mixer beat oil and sugar until light and fluffy. With the mixer on low, beat in eggs one at a time
•    Add the flour mixture to the wet ingredients alternating with buttermilk, starting and ending with flour mixture. Beat until smooth
•    Carefully pour the batter over the arranged fruit and bake at 180C for 30-40 minutes until the top is golden-brown.
•    Let the cake rest in the tin for 10-15 minutes before taking it out.

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Categories: Cakes & Brownies

Previous Post: « Gluten Free Mango Bread with Coconut
Next Post: MARGARITA CAKE »

Reader Interactions

Comments

  1. borvestinkral says

    November 10, 2017 at 9:38 pm

    Magnificent web site. Lots of useful information here. I’m sending it to a few friends ans also sharing in delicious. And certainly, thanks for your sweat!

    Reply
  2. Shruti says

    March 16, 2019 at 3:11 pm

    Hi Shivesh. Love this recipe and I am soon going to try to make it. Can I replace the vegetable oil with coconut oil?

    Reply
    • Shivesh says

      March 22, 2019 at 3:35 pm

      Hello! Thank you 🙂 Yes you can give it a shot

      Reply
      • Nidhi Sabharwal says

        June 19, 2021 at 6:31 pm

        Tin size pl

        Reply
  3. Aarshi Sachdev says

    July 30, 2020 at 5:41 am

    Hi Shivesh! Loved this recipe! If I wanted to use the syrup from the tinned pineapple what would the recipe for that? I’m guessing less of granulated sugar and milk; but I’m not sure?

    Reply
  4. Rashmi says

    August 6, 2020 at 2:49 pm

    What diameter and height of the cake tin do you recommend for baking this?

    Reply
  5. Jyoti Bhalla says

    September 6, 2020 at 10:55 am

    Hi Shivesh,

    Just a query… Is it really 4 tsp baking powder in 2 cups flour?
    Wouldn’t baking powder be too much?

    Reply appreciated..

    Reply
  6. Ronak Mehta says

    September 18, 2020 at 8:34 am

    Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do

    Reply
  7. Lisa says

    October 16, 2020 at 3:42 am

    What size tin did you bake the cake in?

    Reply
  8. Anindita Malhotra says

    November 13, 2020 at 10:40 pm

    Hi Shivesh… I tried baking the pineapple upside down cake with eggs following your recipe… Must admit it turned out excellent… there is one thing I need to knw on the quality of baking powder… is that not too much? Your eggless version has both powder and soda but in much lesser quantity.. l look forward to hearing from you…

    Reply
    • Anindita Malhotra says

      November 13, 2020 at 10:41 pm

      Sorry meant quantity of baking powder

      Reply
  9. Savani R says

    February 19, 2021 at 7:45 pm

    Hi Shivesh.. love your blog and recipes. Have tried a few and they turned out just perfect. Quick question why do you use oil insteadof butter in your receipes? In case I have to use butter how much proportion should I take?

    Reply
  10. Navina says

    March 15, 2021 at 12:30 pm

    Teach me how make up side down cake with Indian fruits different way easy recipe how to make

    Reply
  11. Sneha Muralidhar says

    January 19, 2022 at 5:14 am

    Hi Shivesh,
    Planning to bake this cake at the request of my daughter 🙂 i have 2 questions as below:-
    1. I want to bake with whole wheat instead of all purpose flour, so can I simple replace the 2 cups of all purpose flour with 2 cups of whole wheat flour (aata)?
    2. Most of the other recipes call for about 1.5 teaspoons each of baking powder and baking soda each, is there a specific reason for this recipe to use 4 tsp of baking powder and no baking soda?
    Thanks in advance!

    Reply
  12. Sneha Muralidhar says

    February 1, 2024 at 9:09 am

    Hi Shivesh,
    Planning to bake this cake at the request of my daughter 🙂 i have 2 questions as below:-
    1. I want to bake with whole wheat instead of all purpose flour, so can I simple replace the 2 cups of all purpose flour with 2 cups of whole wheat flour (aata)?
    2. Most of the other recipes call for about 1.5 teaspoons each of baking powder and baking soda each, is there a specific reason for this recipe to use 4 tsp of baking powder and no baking soda?
    Thanks in advance!

    Reply

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Hello. I'm Shivesh Bhatia, a food blogger, author and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes. Read More

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