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Pineapple Upside-Down Cake

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Servings 6 people


  • 3/4th cup Vegetable Oil
  • 1 cup Powdered Sugar
  • 3/4th cup Curd
  • 1 1/2 cup Refined Flour
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 5 ml Vanilla Essence
  • 1/2 cup Jaggery Powder
  • 5 Round Pineapple Slices
  • 5 Cherries


  • Grease a 6" cake tin. Cover the bottom of tin with jaggery powder.
    Set your oven for preheating at 180 degrees for 10 minutes.
  • Arrange pineapple slices over the jaggery surface, place cherries in between the slices. Keep it aside.
  • In a bowl mix sugar and oil. Keep whisking till sugar gets mixed. Then add curd and whisk to form a homogeneous mixture. Add vanilla essence.
  • In this wet mix sieve flour along with leavening agents(Baking powder and Baking Soda).
  • Gently fold the sifted flour to form a lump-free smooth batter.
  • Pour the batter in cake tin. Give your cake tin a tap to burst the air bubbles. Keep it in the oven for 25-30 minutes. Golden-brown top is the indication that your cake is ready.
  • Take it out of the oven and let it cool for 15-20 minutes. Place a plate over the top of your cake and quickly flip it on the plate. Make sure that you scrape the corners of cake tin before flipping.
    Your pineapple-upside down cake is ready!