Pineapple Upside Down Cake(Whole Wheat & Eggless Recipe)

Always wanted to make a Pineapple Upside Down Cake.

This time I used a whole wheat and egg less recipe of plain vanilla cake. It even have no butter, I have used unflavored oil instead of butter that makes this sponge better. Because in whole wheat cakes the cake turns out to be heavier if you use butter. It even stays moist with the use of oil.

So I have spread my homemade caramel on the base of a round 8′ tin and then placed the pineapple slices in top in such a way that no space is left empty.

Start by placing big slices. And then the places left can be adjusted with broken pieces of pineapple.

You could use cherries or candied fruit in between but I didn’t had any at had so have not used.

The tart flavor of pineapple is perfect with sweet and salty caramel(I like a bit of salt in my caramel). The cake is certainly elevated with the yummy sweet and sour combo.

Directions to make Pineapple Upside Down Cake-

Ingredients:

For the layering-

2-3 heaps tbsp caramel

6-7 slices of fresh pineapple

For the cake-

1 cup of Whole wheat Flour(Atta)

3/4 cup of granulated sugar

1 tsp baking soda

1 tsp baking powder

1/2 cup fresh curd

1/4 cup oil

1&1/2 tbsp vanilla essence or pineapple essence

1/3 cup milk to adjust the batter consistency or more as required

Method:

Firstly add 4 cups of water to a sauce pan and add about 2-3 tbsp sugar. Boil the water. Cook the pineapple slices until cooked.

To check if it is cooked poke a knife or a fork and if it runs through easily it’s cooked.

If you are using tinned pineapple no need to cook it. Use directly. (Strain and use)

To prepare the cake batter mix in sugar, curd, vanilla essence until sugar is combined. Now add oil and mix well.

Now add the flour, baking powder and baking soda.

Much well.

Add milk only if the batter is too thick.

You should have a batter of pouring consistency.

Now for final assembly oil the tin lightly.

Spread the caramel on the bottom of the tin.

Now place the pineapple slices.

Pour over the batter evenly. Tap once or twice to get rid of air bubbles.

Bake at 180°C for 30 mins.

When cooked, take out of the oven. Rest for 2-5 mins.

Flip onto your serving place. Enjoy!!

PS

I have dusted some powdered sugar on top before slicing.

Can’t make it now. Pin it here for later ?

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28 Comments

    • Simply take 4-5 tbsp sugar and 4-5 tbsp water. Mix together and cook till it turns little dark. Now add 2-3 tbsp of fresh cream and 1 tsp butter. Mix until combined. Your caramel is ready.

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