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Eggless Pineapple Upside Down Cake

Eggless Pineapple Upside Down Cake is a sinful dessert made with fresh pineapple slices. The caramelized pineapple pieces add a wonderful flavour to the whole cake.
Course Desserts
Cuisine American
Keyword Eggless Pineapple Cake, Upside Down Dishes
By Cook Method Oven
Occasion Evening Snack, Holiday Special
By Diet Kid Friendly
Dish Type Eggless Cakes
Author Srivalli

Ingredients

For the topping

  • 1 tsp Butter for greasing the tin
  • 5 to 6 tbsp Brown Sugar
  • 6 to 7 cup Pineapple Slices about 1chopped or as needed

For the cake

  • 2 cups All Purpose Flour 256 g
  • 4 tsp Baking Powder
  • 1/2 tsp Lemon Zest
  • 3/4 cup Sugar 150g
  • 1/2 cup Cooking Oil 120 ml
  • 1 cup Curds / Yogurt
  • 3/4 cup Milk /Buttermilk

Instructions

  • Grease the baking tin 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. As you continue beating, add in the curds.
  • Add the flour mixture to the wet ingredients alternating with milk, starting and ending with flour mixture. Beat until smooth.
  • Preheat the oven at 185C.
  • Carefully pour the batter over the arranged fruit and bake at 185C for 30 to 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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