Pineapple Upside Down Cake

A soft and moist eggless pineapple upside down cake topped with juicy caramelized pineapple slices and served with a delicious strawberry sauce. Perfect for celebrations and tea-time desserts.

Preparation Time: 25 minutes Cooking Time: 40–45 minutes Total Time: 1 hour 10 minutes Servings: 8 servings

Ingredients

For Cake

• 1 tin Pineapple (slices)
• 200 gms Refined Flour (Maida)
• 180 gms Sugar
• 120 ml Refined Oil
• 1 cup Thick Curd (yogurt) or 3/4 cup Condensed Milk (egg substitute)
• 1/2 cup Milk (adjust as needed)
• 1½ tsp Baking Soda
• 1 tsp Vanilla Essence (optional)

For Sauce

• 15–20 Fresh Strawberries (chopped)
• 4 tbsp Sugar
• 1/4 tsp Cinnamon Powder
• 1 tbsp Strawberry Jam

Method

1. Preparing the Strawberry Sauce

   • Chop strawberries into small pieces.
   • Heat 1 cup water in a pan and add chopped strawberries and sugar.
   • Cook until strawberries soften and sugar dissolves.
   • Add cinnamon powder and mix well.
   • Simmer on low flame for a minute, then add strawberry jam.
   • Mix gently, cook for another minute, and remove from heat.

2. Preparing the Cake Batter

   • In a bowl, mix curd (or condensed milk), sugar, and oil until smooth.
   • Add milk and vanilla essence, mix well.
   • Sift baking soda into the maida.
   • Gradually combine the dry ingredients with the wet mixture.
   • Mix gently to form a smooth, lump-free batter.

3. Assembling the Upside Down Cake

   • Grease a round cake tin.
   • Arrange pineapple slices evenly at the bottom of the tin.
   • Pour the prepared batter gently over the pineapple layer.

4. Baking the Cake

   • Bake in a preheated oven at 180°C for 40–45 minutes.
   • Check doneness using a toothpick; it should come out clean.

5. Cooling & Serving

   • Let the cake cool for 15 minutes.
   • Carefully invert onto a serving plate so the pineapple layer is on top.
   • Pour the prepared strawberry sauce over the cake.
   • Slice and serve.