Pineapple Upside Down Cake Made with Archana's Kitchen Eggless Rich Vanilla Cake Mix
This Pineapple Upside Down Cake is absolutely soft and juicy and makes a perfect dessert for birthdays and parties. The cake is made super simple using Archana's Kitchen Rich Vanilla Cake Mix which has absolutely no maida and a blend of jowar, barley and whole wheat. So go ahead and make celebrations special with our cake mixes.
The Pineapple Upside Down Cake is an absolutely delectable cake which has rich flavours from the from the vanilla cake mix along with moist and juicy pineapple. The cake mix is made from whole grains like jowar, barley & whole wheat flour that are packed with proteins, minerals and fibre and yet has all the richness and flavor of a traditional Vanilla Cake.
And what more, You can bake this cake mix in the Pressure cooker, a Microwave Convection Oven or an OTG. And the best part is, it is eggless / egg free you only need two additional ingredients which is the homemade dahi/ curd / or store bought dahi and oil.
So go ahead bake a cake with this Pineapple Upside Down Cake, and cut a sensible slice for yourself or your family and friends and serve it as a dessert or a snack along with a cup of milk, coffee or chai.
5 M
35 M
40 M
12 Sensible Slices
Ingredients
- 1 Pack Archana's Kitchen Rich Vanilla Cake Mix
- 80 ml Oil , or melted butter
- 180 ml Curd (Dahi / Yogurt)
- 1 tablespoon Lemon juice
- 6 Canned Pineapple (Preserved & Tinned) , slices
- 5 Canned Cherries , optional
How to make Pineapple Upside Down Cake Made with Archana's Kitchen Eggless Rich Vanilla Cake Mix
To begin making the Pineapple Upside Down Cake, first measure 80 ml of oil or 80 grams softened butter and 240 ml of curd. You can use homemade curd or store bought curd. Also keep 1 tablespoon of fresh lemon juice ready.
Grease and dust a round 8 inch round cake pan pressure cooker pan which you use for cooking rice or any round pan which will fit in your pressure cooker.
Add the full packet of Archana's Kitchen Vanilla Cake Mix into a large mixing bowl along with lemon juice, oil and curd. Beat well for 2 minutes until smooth and fluffy.
If you find that the batter is too thick and does not drop down, add a tablespoon of curd/ yogurt at a time and mix to make a smooth batter.
The batter should be such that, it will drop like a super thick batter from the spoon when you lift it up.
Place the canned pineapple slices at the bottom of the cake pan. If you are using cherries, place them in the holes of the pineapple rings. Pour the Pineapple Upside Down Cake batter into the greased cake pan and spread it evenly.
Place a trivet at the bottom of the Pressure Cooker. Place the cake pan into the Pressure Cooker.
Cover the cooker without the weight and bake for 35 to 55 minutes or until a knife inserted inside comes out clean.
Preheat Heat oven to 160 C.
Place the Pineapple Upside Down Cake into the preheated oven and bake for 30 to 45 minutes or until a knife inserted inside comes out clean.
Cool the Pineapple Upside Down Cake for 10 minutes. Remove the cake from the pan by sliding the sides of pan using a knife and invert into a board and you will find the pineapple slices have a beautiful colour and making the cake juicy.
Enjoy Pineapple Upside Down Cake warm or refrigerate upto 3 to 5 days and have it anytime as a snack along with a cup of milk, chai or coffee. Serve this cake as a dessert along with vanilla custard or along with a scoop of vanilla ice cream.
