Sugar for caramelisation
: 15 mins
: 30 mins
: 1 tin
: 250 gm
: 125 gm
: 1 tsp
: 1 tsp
: 1 bottle (200 ml)
: 1/2 tsp
: 5-6 tbsp
Preheat oven to
1500 C .
Grease an 8 "
square cake tin with butter . Arrange the 6 pineapple slices at the
Heat sugar in a pan
till it melts and becomes brown . Pour hot caramel on to the
pineapple slices and leave aside.
Melt butter over
hot water . Cool . Add Milkmaid and beat well . Add colour and
maida , baking powder and soda bicarbonate .]
Add 2 tbsp of maida
to the Milkmaid mixture . Stir. Add 2 tbsp of aerated soda and beat
well . Repeat, alternatively maida and aerated soda till all the
maida and soda are used up .
Pour batter in to
the prepared cake tin and bake at 1500 C for 30 to 40 minutes in a
preheated oven .
- Remove from oven , loosen sides of
cake using a knife and immediately turn on to a plate .
Do not allow pineapple upside- down cake to cool before removing from
the tin . The caramelized sugar hardens and results in the cake sticking
to the tin .
The cake batter should be used for baking immediately after mixing the
ingredients . If the batter is allowed to stand , it loses its lightness