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Pineapple Upside down Cake


Pineapple slices              
150 grams Water                            
300 grams Flour                          
½ tsp Baking powder              
300 gramsMargarine                      
300 gramsSugar                            


Heat a pan on low flame and add the 150ml of grams of sugar and let it melt slowly to one boil. Pour the caramel sugar in a non greased baking pan and then line it with pineapple and place cherries in the rings of the pineapples slices. Then mix margarine and sugar and beat it gently until fluffy to incorporate air in the mixture for a light fluffy cake. Add the eggs one by one, keep mixing and in the end add flour sifted with baking powder.

Pour the mixture carefully on the pineapple and bake it for 40 minutes on 200C. cool and let set. Slide a knife around the edge to loosen the cake and invert on a platter.

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