Pineapple Upside Down Cake - SK Khazana

Ingredients list for Pineapple Upside Down Cake - SK Khazana

• 4 Tinned pineapple slices
• 100 grams Tinned pineapple slices chopped
• 3 tablespoons Pineapple juice
• 2 cups Refined flour (maida)
• 1 tin (400 Condensed milk
• 1 cup Butter
• 1 teaspoon Vanilla essence
• 1 teaspoon Baking soda
• 2 tablespoons Milk
• 1/2 cup Brown sugar

Method

1. Preheat oven at 180°C. Great a baking tin with butter and then dust with flour.
2. Pour condensed milk into a bowl. Add butter and whisk well with a hand blender. Add vanilla essence and continue to whisk.
3. Add baking soda and whisk well, add pineapple juice and pineapple and whisk again.
4. Add refined flour, a little at a time, and whisk. Add little milk and whisk well into a smooth batter.
5. Spread brown sugar evenly at the base of the prepared baking tin and place pineapple slices over it. Pour batter over the slices and tap lightly.
6. Keep the cake tin in the preheated oven and bake for 20-25 minutes.
7. Remove the cake tin from the oven and demould the cake. Set aside for ½ an hour.
8. Cut into wedges and serve.