Pineapple Upside down cake

This classic and refreshing Pineapple Upside Down Cake is so soft, moist and full of flavour that it will make your taste buds tingle!

Recipe Ingredients

Ingredient Weight
Pillsbury™ Egg free Tea Time Vanilla Mix 1000g
Water 450g
Oil 120g
Chopped pineapple bits 100g
For Caramel
Sugar 750 g
Water 180 g
Pineapple Slice 500 g
Glace Cherries 50 g


  1. Prepare Caramel boil sugar and water togethertill its light brown in colour.
  2. Pour the hot caramel in a clean mould so that the liquid caramel covers the entire mould base
  3. After the caramel sets add pineapple slices on the top and keep it aside.
  4. Add Egg free Tea Time Vanilla , water and oil and mix at slow speed (Speed — 1) for one minutes with paddle attachment.
  5. Scrape the side to facilitate even mixing.
  6. Mix at Medium speed (Speed —2) for 4 minutes.
  7. Pour the batter over pineapple slices
  8. Bake at 170 C- 180 C for 30-35 minutes
  9. Demould the cake while it is still warm otherwise the caramel will stick to the base of the mould.
  10. After the entire demoulding of cake, garnish with glace cherries to cover the pineapple center