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Easter weekend delight: Pineapple upside-down cake

Deepa Gupta | New Delhi |

Easter weekend is finally here. It’s time to gorge on Easter cakes with free abandon. This Easter, try something new. Add some cherries and pineapple slices to your weekend. Make your Easter celebration memorable with this pineapple cake made of tinned pineapple, brown sugar, milk and eggs.

Serves: 10-12; Preparation time: 15-20 minutes; Baking time: 60 minutes


Pineapple slices 1 big tin (drained)

Cherries few (tinned)

Butter 350 grams

Brown sugar ¼ cup

Maida 2 cups

Sugar 1 cup (powdered)

Baking powder 2 +1/4 tsp

Eggs 3 (large)

Milk ¾ cup

Ginger ¼ tsp (powdered)

Salt ½ tsp

Vanilla essence 2 tsp


Grease the baking dish with little butter. Spread brown sugar in the bottom.

Arrange the pineapple slices on brown sugar base and arrange one cherry in the centre of every pineapple ring.

Add eggs and milk to maida. Mix well with a hand beater.

Add butter, ginger powder, salt and sugar powder. Mix well.

Put vanilla essence and baking powder. Beat for a minute.

Pour this mixture on the pineapple rings.

Preheat oven for 10 minutes at 350 degree.

Bake the cake on the same temperature for 45 to 60 minutes.

After baking, let it cool for some time.

Knife it round the corners and turn it round on the serving plate.

Frost it with your favourite cream.

This cake tastes good when eaten hot. Don’t frost it with cream if you want to eat it hot.

A satisfying dessert perfect for cracking Easter weekend.