Gulab Jamun Upside Down Cake

Recipe created by Chef Naheed Peerzada

Is there a thing like too much Gulab Jamun? Nope.

Recipe Ingredients

Ingredient Weight
Pillsbury™ Egg Free Teatime Vanilla Cake Mix 1000 g
Water 400 g
Oil 200 g
Mawa 350 g
Gulab jamun 25 pcs
Pistachio 50 g


  1. Mix mawa and oil together on slow speed for about 30 seconds and blend it well.
  2. Add the premix and water to the mixture for a minute on slow speed using a flat or paddle blade.
  3. Scrap the sides of bowl to ensure even consistency.
  4. Mix for another 3 minutes on medium speed.
  5. Now, pour the batter in a lined mould while placing the Gulab Jamun on the batter.
  6. Bake at: 160°C
  7. Bake for: 25-30 minutes.
  8. While hot, carefully turn the bar cake upside down and pour the sugar syrup.
  9. Use Gulab Jamun and pistachios on top for a rich garnish and finish!


  1. Make sure the syrup is drained to avoid sogginess.
  2. Maintaining a gap between the gulab jamuns will help hold and bind the batter from side to side.