Pineapple upside-down cake


  • 60 gm white butter
  • 30 gm brown sugar
  • 6-7 tinned pineapple slices – (drained)
  • 130 gm condensed milk
  • 100 gm plain flour (maida)
  • 1 tsp baking powder
  • ¼ tsp eating soda
  • 50 gm pineapple stock (stock of approx 2 pineapple slices with little syrup)
  • 2-3 drops of Pineapple essence
  • Water as required


  • In a small bowl mix 30 gm butter & 30 gm brown sugar properly. Spread it in the cake tin evenly.
  • Place the pineapple slices on that butter spread properly.


  • Mix and sieve plain flour, baking powder & soda separately.
  • Now in a deep bowl mix remaining butter & condensed milk and beat it with hand beater. Then add flour mixture and mix well. (You can add water if required). Then add pineapple stock & pineapple essence & beat for sometime.

  • Pour the mixture over the pineapple pieces placed in the tin. Bake it in a preheated oven on 180 °C for 35-40 mins.
  • Unmould the cake after 5 min. Serve hot with ice-cream. 


2 thoughts on “Pineapple upside-down cake

  1. Ishani

    Yes…condensed milk is generally a good replacement for eggs…and the cakes tastes as moist.

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