firstly, in a pan take 2 tbsp butter and ¼ cup brown sugar.
cook on low flame until the sugar dissolves.
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.
place 4 slices of pineapple over the sugar mixture. i have used canned pineapple slices, you can also use fresh pineapple slices.
CHERRY - 9
also place 9 cherry in centre of pineapples. keep aside.
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.
whisk and mix well making sure the sugar is dissolved completely
MAIDA - 2 CUP
now place a sieve and add 2 cup maida, 1 tsp baking powder, ¼ tsp baking soda and pinch salt.
sieve the flour to prevent from any lumps.
mix well using cut and fold method.
mix to a thick cake batter consistency without any lumps.
transfer the cake batter to the prepared cake tin.
pat gently to remove any air incorporated.
now bake in a preheated oven at 180 degree celcius for 45 minutes.
bake until the toothpick inserted comes out clean.
cool completely and slowly unmould the cake peeling off the butter paper.
READY TO EAT
finally, enjoy pineapple upside down cake cutting into slices.