|1 no||Tin of round pineapple pieces|
|½ cup||Maida flour|
|½ cup||Corn flour|
|¾ cup||Sunflower oil|
|½ cup||Pineapple juice|
|1 tsp||Vanilla extract|
|1 T||Baking powder|
Heat the ingredients 2 in a pan in simmer, this is caramel..flame should be always in sim else caramel will turns dark, while making caramel should be very alert when they start bubbling..they will turn fast from slight dark to very hard dark colour..stop the stove once they turn light colour. Drain the tinned pineapple n keep aside. Preheat the oven at 350°F..take a 9 inch cake pan ,grease the pan n pour the caramel..
Place the pineapple pieces as shown in the picture, meanwhile beat the butter, sugar n oil in a large bowl until they turns soft n fluffy..add eggs with the butter mixture n mix well, add the vanilla extract too..sift the maida flour, corn flour n baking powder together..add the flour mix to the butter egg mix, now beat everything well for a while..batter may be thick, now add the pineapple juice to the batter..mix everything very well, now the batter will be in correct proportion to bake..
Pour the batter to the pan n bake the cake for 25 to 30 minutes at 350°F…check the cake with toothpick,if the toothpick is clean, cake is done. Take out the cake from then oven, place a large plat on the top of the pan n turn the baking pan up..do this while the cake is slightly hot, else the cake may break, dont let the cake to cool down before turning them in the plate, if the cake is cool u cant turn them, they will get stick with the pan.
Upside Down Pineapple cake is done..Enjoy with chocolate sauce r else alone..can decorate with cherries..r else with chopped nuts..
Can use very well fresh pineapple pieces, but i would like to do this cake with tinned pineapple pieces, coz they r very easy to do..will be very much perfect for this cake..
Butter can be replace with vegetable margarine also..or else completely with vegetable oil.