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Pineapple Upside-Down Cake Recipe – Eggless in Cooker
Today’s recipe is for all the people who have sweet tooth. The classic and traditional Pineapple Upside- Down Cake. Simple to make with minimum fuss, catered to vegetarians since it’s an eggless batter cake and also cooked in a cooker, as not everyone has an oven at home. This is a tried and tested recipe, and you can never go wrong. Caramelize the sugar until thick and glossy, place fresh pineapple rings and fresh cherries. Make a batter with flour, condensed milk and butter. Pour the luscious batter in the cake tin and bake in the cooker…and Voila your yummy mouth-watering; melting in your mouth cake is ready. Serve with your evening tea and Enjoy.
Servings Prep Time
17 inch cake 1hours
Cook Time
Servings Prep Time
17 inch cake 1hours
Cook Time
For the topping
For the batter
For the topping
  1. Preheat a large pan; add brown sugar, butter and water. Cook over medium flame until the butter has melted.
  2. Once the butter has melted, lower the flame and then continue to cook for 3 minutes or until its thick consistency and small bubbles appear on top.
  3. Pour the brown sugar topping in a 7 inch cake tin, allow the bubbles to settle.
  4. Place the slices 3 pineapple rings and then place some chopped pineapple pieces in the corners.
  5. Now place the red cherries inside the pineapple rings, set aside.
  6. Preheat a cooker over medium high heat, spread the salt evenly and place a round ring in the center. This will elevate the height and avoid the cake from burning.
  7. Place the lid without the gasket or whistle, preheat the cooker for 10 minutes over high flame.
For the cake batter
  1. In a large mixing bowl, place the sifter and add maida, sugar, baking soda and baking powder. Shift all the ingredients into the mixing bowl. Once done set aside.
  2. In another large mixing bowl combine room temperature butter and condensed milk. Using a whisk, continuously whisk both the ingredients for 2-3 minutes on until the mixture is smooth, light and luscious. Once done set aside.
  3. In a jug combine room temperature milk, canned pineapple juice and vinegar, stir and set aside for 2 minutes.
  4. After 2 minutes, add half of the liquid to the butter and condensed milk mixture and give it a stir and loosen the thick consistency.
  5. Add the dry ingredients and give it a good stir.
  6. Finally add the remaining milk and vinegar mixture and give the batter a final stir by using a spatula, scrap out the sides of the bowl, and mix until well combined.
  7. Pour the cake batter gently into the prepared cake tin, place the cake tin inside the preheated cooker.
  8. Once done place the lid and bake the cake on medium heat for 30-35 minutes. If using an oven then bake in a preheated oven at 180°C for 30 minutes.
  9. After 30 minutes do the tooth pick test, if it comes out clean then the cake is ready. Remove the cake tin and allow the cake to cool down for 10 minutes.
  10. Once cooled gently run a knife around the edges, to loosen the cake and then gently flip the cake tin on a serving plate.
  1. Serve the Pineapple Upside – Down cake hot or when it’s cool and enjoy.
Recipe Notes


  • You can use fresh pineapple slices as well for this recipes.
  • Use Karondas incase fresh red cherries are not available.
  • Do not over mix the batter.


  • Shifting the dry ingredients will incorporate air and make the cake light and airy. It also mixes all the ingredients well.
  • Greasing the cake tin is not necessary.

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