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Eggless pineapple upside down cake
Ingredients:

Pine apple slices (I used canned)
Cherries

For caramel:

Sugar - 4 tblsp
Butter - 2 tblsp
Water - 1 tblsp

For cake:

All purpose flour (maida) - 250 gms
Cooking soda - 1/2 tsp
Baking powder - 1 tsp
Butter - 100 gms
Milk maid - 200 ml
Water - 50 ml
Milk - 100 ml
Pineapple essence - 1/2 tsp
Yellow food color - a pinch

Method:

To make the caramel:

Take the butter and sugar in a pan and heat until the butter and sugar melts. Now add the water and keep stirring under medium flame until the sugar caramelizes to light brown color. Remove from flame and immediately pour it into a round baking pan.

Drain the pineapples from the syrup in the tin. Now arrange them on top of the caramel poured in the baking pan.Arrange the cherries as per your taste too and keep the pan aside.

For the cake:

Sieve maida, cooking soda and baking powder together.

Take a mixing bowl and beat butter and milk maid until smooth. Add the pineapple essence and food color and beat until well
mixed. Fold in the maida, baking powder mixture alternating with milk and water until well incorporated.

Pour the batter over the arranged pineapples slowly and smoothen the top with spatula.

Preheat oven to 180°C and bake the cake for 30-40 mins.

Check if cooked by inserting a tooth pic in the center. The cake done if the toothpick comes out clean.

Invert the cake immediately on the wire rack and allow it to cool.

Enjoy the beautiful and delicious pineapple cake.

Recipe and image courtesy: 4th sense cooking

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