Pineapple upside down cake

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I took a short break from the blogging world and now I’m back with the most amazing recipe for you all. It is a pineapple upside down cake which is super moist and rich enough to satisfy our sweet craving.

It is the first day of Thanksgiving break, the kids are at home, so I decided to start the vacation on a sweet note. I baked this easy pineapple upside down cake this morning and believe me, by 4 pm everything was gobbled by the kids and of course their dad.

So let me write a few notes before I write the recipe.

–Don’t expect a  perfect cake shape wise, it would be crumbly and moist so it will break from here and there. The beauty of a cake lies in its flavour and moist texture.

-Use canned pineapple, it makes your work easier. I was crazy enough to use fresh pineapple, but it was a big hassle.

INGREDIENTS–

Topping-

unsalted butter,melted-1/4 cup

1/2 cup brown sugar

Pineapple slices-8-10 depending on your tin.

10-12 cherries

Cake-

1 and 2/3 cups of all purpose flour

1/2 teaspoon baking powder

1/4 baking soda

Pinch of salt

1/2 cup canola oil

3/4 cup brown sugar

1/4 cup white sugar

1 egg

1/4 cup greek yoghurt

1/2 cup milk.

1/4 cup pineapple juice.

1 teaspoon vanilla extract

1/4 cup pineapple juice.

Method—-

 

Preheat the oven to 350 f.

Topping—

Place 1/4 cup of melted butter into your cake tin. Sprinkle with brown sugar. Top with pineapple slices and cherries.set aside.

In a medium bowl mix all the dry ingredients together and in another bowl whisk all the wet ingredients with the help of a whisker.

Little by Little mix dry ingredients into wet.

Make sure its lump free.

Pour it over our toppings base.

Tap it to level.

Bake it for around 40 minutes or until your toothpick comes out clean.

Allow it to cool for one hour.

Invert it on the serving /cake platter.

Enjoy it warm.

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