BROWN SUGAR

firstly, in a pan take 2 tbsp butter and ¼ cup brown sugar.

1

SUGAR DISSOLVES

cook on low flame until the sugar dissolves.

2

POUR IN CAKE TIN

transfer the butter sugar mixture to butter paper lined cake pan. i have used cake pan of dia: 7 inch, height: 4 inch.

3

PINEAPPLE SLICES

place 4 slices of pineapple over the sugar mixture. i have used canned  pineapple slices, you can also use fresh pineapple slices.

4

CHERRY - 9

also place 9 cherry in centre of pineapples. keep aside.

5

SUGAR - 1 CUP

firstly, in a large bowl take ½ cup oil, 1 cup sugar, 1 cup milk, 1 tsp vinegar and 1 tsp pineapple essence.

6

SUGAR DISSOLVES

whisk and mix well making sure the sugar is dissolved completely

7

MAIDA - 2 CUP

now place a sieve and add 2 cup maida, 1 tsp baking powder, ¼ tsp baking soda and pinch salt.

8

SEIVE FLLOUR

sieve the flour to prevent from any lumps.

9

MIX WELL

mix well using cut and fold method.

10

SMOOTH BATTER

mix to a thick cake batter consistency without any lumps.

11

CAKE BATTER

transfer the cake batter to the prepared cake tin.

12

TAP TWICE

pat gently to remove any air incorporated.

13

BAKE

now bake in a preheated oven at 180 degree celcius for 45 minutes.

14

FULLY BAKED

bake until the toothpick inserted comes out clean.

15

COOL COMPLETELY

cool completely and slowly unmould the cake peeling off the butter paper.

16

READY TO EAT

finally, enjoy pineapple upside down cake cutting into slices.

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