Homemade Pineapple upside down cake recipe is one of my all-time favorite cake recipes. No matter how many times I make this pineapple cake, it never lasts more than an hour on my shelf.
And today, I am going to help you make pineapple upside down cake on a gas stove. For people who have been looking for making their cakes without an oven, this is a go-to recipe for them.
Pineapple upside down cake is a classic American single layer cake. The pineapple upside cake looks extraordinary beautiful after it is baked and inverted. Needless to say, any frosting or coating is unwarranted.
Fresh Pineapple upside down cake gives a strong competition to my Apple Pie recipe at my home. I love both of them.
Pineapple upside down cake origin
The upside down desserts are neither new nor native to America. In fact, the French Tarte Tatin, one of the most celebrated French dessert, is an early 20th-century upside-down apple tart.
In 1917 Ida Allen wrote “Mrs. Allen’s Cook Book” and registered four upside-down pie recipes.
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Old Fashioned Pineapple upside down cake
In the early 1920s, emerged the caramelized fruit bottom – upside-down cake. The earliest record of “Upside Down Cake” appeared in 1923, including the March 15, 1923, issue of the Syracuse Herald. The earlier recipes were fruit arranged on top of brown sugar syrup in an iron skillet.
|Must Try: Zucchini Carrot Cake
Pineapple upside down cake Ingredients
I wanted to make a healthier version of this classic Pineapple upside down cake. So instead of using all-purpose flour, I used whole wheat flour. Had left-over condensed milk and I used it in this recipe.
|Try Easy Vanilla Cake: Eggless Vanilla Cake
Baking powder and baking soda acted as the leavening agents. Added milk and vinegar to replace the necessity of egg in the recipe.
I have used all common ingredients, generally available in all types of kitchen. You can make this easy pineapple cake at home at the time of your choice. Print the recipe card, stick it on your refrigerator and let’s get started.
Please follow the recipe word-to-word. This is my tried and tested recipe. Any change in the recipe may change the results and we may not be able to find the reason for failure.
PS: Use Conversion Table to convert cups into grams and vice versa
Let’s make our Pineapple Upside Down Cake
Mix milk, vanilla essence and vinegar in a mixing jar and keep it aside.
Meanwhile, keep a heavy vessel on the gas stove. I have used a deep frying pan (Kadai). You may feel free to use a pressure cooker or Idli Maker. Switch on the flame.
Put salt into it and place a metallic stand on salt to avoid direct contact with the baking pan with salt.
Close the lid and continue to heat on medium flame. This will work like a preheated oven.
TIP: Salt helps to maintain the temperature and absorbs the extra moisture while baking.
Let’s make the batter
In a large mixing bowl add condensed milk, oil, sugar, and butter. Whisk all of them together until they become fluffy and creamy.
I used an electric whisker for this. However, you can use regular hand-whisker too.
TIP: Butter will improve the richness of the cake and oil will help in keeping the cake moist.
Using a sifter, sieve flour, baking powder, baking soda, and salt.
Sifting the dry ingredients has three main purposes:
- Remove the unwanted particles from the ingredients.
- Aerate the flour.
- Helps in even mixing of the dry ingredients.
TIP: For eggless baking, sifting plays an important role and helps in keeping your bakes light and fluffy.
Using a spatula, fold all the dry ingredients into wet ingredients and add milk solution to make a smooth batter.
Ensure that there are no lumps in the batter. Use an electric whisker, if you feel like.
Line a cake pan with parchment paper. Sprinkle some brown sugar at the base of the pan. Place pineapple slices and cherry as shown in the picture below. For this recipe, I have used 7” cake pan.
PS: While baking the cake, the brown sugar and the butter will join hands to create a buttery glaze on the cake
Pour the batter over the pineapple slices and tap the tin on counter to release air bubbles. The tapping on the counter helps to avoid cracks or big air pockets in the cake.
Place this baking tin on the stand (places inside vessel on a gas stove) and close the lid.
Let it bake on a medium flame for about 40 minutes or until it passes the toothpick test.
Once the cake is completely baked, switch off the flame and take out the baking tin. Let it rest for 5 minutes and then demould the cake. Remove the parchment paper.
The caramelized sugar and buttery pineapple will create a brown-sugared juicy topping on top of the cake. The cake looks gorgeous when you flip it upside down.
Slice it, serve it and fall in love!
Watch Video Recipe
Buy Tools and Ingredients used in this recipe
- 200 gm Whole Wheat Flour
- 40 gm Sugar Powdered
- 150 ml Condensed Milk
- 250 ml Milk
- 40 ml Oil
- 40 gm Butter
- 1 tsp Vinegar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Vanilla Essence
- 1 tbs Brown Sugar
- 4 slices Pineapple
- 8 pcs Cherry
- Mix milk, vanilla essence and vinegar in a mixing jar and keep it aside.
- Meanwhile, keep a heavy vessel on the gas stove. I have used deep frying pan (Kadai). Switch on the flame.
- Put salt into it and place a metallic stand on salt to avoid direct contact of baking pan with salt. Close the lid and continue to heat on medium flame.
- For batter, Take a large missing bowl. Add condensed milk, oil, sugar, and butter. Whisk all the ingredients.
- Using a sifter, sieve flour, baking powder, baking soda, and salt.
- Using a spatula, fold all the dry ingredients into wet ingredients. Add milk solution to the batter and make a smooth batter.
- Line a 7 inches pan with parchment paper. Sprinkle brown sugar at the base of the pan. Place pineapple slices and cherry.
- Pour the batter over the pineapple slices and tap the tin on counter to release air bubbles.
- Place this baking tin on the stand (places inside vessel on a gas stove) and close the lid.
- Let it bake on a medium flame for about 40 minutes or until it passes the toothpick test.
- Once the cake is completely baked, switch off the flame and take out the baking tin. Let it rest for 5 minutes.
- Demould the cake. Remove the parchment paper. Your Pineapple upside down cake with healthy twist is ready to serve.
- Do not skip to sift the dry ingredients.
- The batter of the cake should be of pouring consistency and there should be no lumps.
- Baking powder and Baking soda should be in their “Best to use” time period. Always prefer to check the ingredient before baking to avoid waste later on.
- Use parchment paper for easy demoulding.
- After baking demould the cake else the base will be soggy.
- This is a tried and tested recipe. Change of any ingredient can change the end product.
- To bake this cake in oven, bake it at 180 °C for 30 minutes or until it passes the toothpick test.
- To bake it in Convection mode, bake it at 160 °C for 30 min.