Pineapple Upside Down Cake (Step by Step Pics)

Pineapples in any form is a family favorite and so I don't have to think twice to sneak them in any recipe. Pineapple upside down cake has been baked a couple of times on different occasions and I hardly get time to click pictures in the hurry. I admire and love such simple cakes rather than the ones loaded with icing sugar,whipped cream or butter. Infact I even have posted a apple upside down cake long back which was also a great success. These cakes simply taste yum and can be made in a jiffy too,perfect crowd pleaser for a small gathering/potlucks. I have tried baking the eggless and with eggs version. Will definitely post the eggless version soon. This cake needs no introduction as such and tastes soft and delicious. I have used wheat flour and all purpose flour(maida) in this recipe but you can always use maida alone.f you haven't given this a try, then you should definitely give this a try!

Preparation time~ 20 minutes
Cooking time ~50-60 minutes
Author~ Julie
Serves 6-8 large pieces
Ingredients
wheat flour 1 cup
all purpose flour(maida) 1/2 cup
baking powder 2 tsp
salt 1/3tsp
butter softened 8tbsp(1/2 cup)
granulated sugar (powdered) 1 cup
eggs 2 separated
milk 1/2 cup
pineapple essence 3/4tsp

pineapple slices 6
maraschino cherries 5
granulated sugar 5-6 tbsp

Method

• Sift the flours with baking powder and salt twice.Keep aside. Preapare the baking tray by smearing butter and dusting with maida.
• In the mean time,heat a pan and add the granulated sugar,wait till it starts to caramelize. Add 2tbsp of water slowly (without splashing else it may cause burns). Switch off flame.
• Separate the egg yolks and egg white. Beat the egg whites until light and fluffy.

• At room temperature,beat the butter until soft and pale.Add in each of the egg yolk and beat well. Add the pineapple essence and powdered sugar. Beat well to combine.
• Fold in the flour mix in three batches along with egg whites mix until combined well. Add milk as needed to correct the consistency( I used the  1/2 cup). Preheat oven to 180 degrees C or 350 degrees F.
• In the baking tray,pour the caramel. Then, arrange the pineapple slices half cut and cherries half cut.Place the half side of cherries up so that the dome side of cherry comes up once the cake is inverted.
• Now pour the batter and spread using a spatula. Tap the tray on the kitchen counter to release trapped air. Place in oven and bake for 45-50 minutes. Insert toothpick in the center of the cake to check if done and cool on wire racks. Invert on a plate,cut and serve.

NOTES
* Powder 3/4 cup granulated sugar to get 1 cup powdered sugar.
* You can use vanilla extract instead of pineapple essence but pineapple essence gives the unique flavor.
* I used a 8*8 baking tray but I would recommend to use a 9" baking tray.
* You can use more granulated sugar for caramelizing for a deeper hue.

You may also like a few more pineapple recipes from this space-
* Pineapple Pastry(eggless)
* Pineapple Cobbler
* Coconut-Pineapple Tropical Muffins 
* Pineapple Mousse
* Pineapple Digest Punch 
* Pineapple pullisery 
* Pineapple Peel Wine
* Pineapple Pachadi
* Pineapple Kesari
* Pineapple Sago Pudding