Upside Down Pineapple Cake

Ingredients for batter:

• 1 1/2 cups All purpose flour/Maida
• 1 cup Sugar
• 2 Eggs
• 1 1/2 tsp Baking powder
• A pinch of Salt
• 1 stick Unsalted butter
• 1/2 tsp Vanilla essence
• 1/4 tsp Lemon juice
• 1/4 cup Milk
• 2 tsp Honey
• 1/4 tsp Cardamom powder (Make it at home by gently frying whole cardamom, about 1/4 cup in a pan without adding oil. Cool & powder it in a blender)
• 1 can Crushed pineapple (drained completely)

Ingredients for topping:

• 3/4 stick Unsalted butter
• 3/4 cup Light brown sugar
• 1 can Pineapple slices
• 8 Maraschino cherries

Preparation

• Preheat oven to 350-deg F
• Meanwhile for the topping, melt 3/4 stick butter in a pan and add 3/4 cup brown sugar & keep stirring in low flame for 4 minutes.
• Remove from the stove & pour it in the non-stick cake pan ( Apply butter inside the pan, so that the cake comes off easily from the pan once done).
• Now arrange pineapple rings (dry it on a paper towel first) over the mixture. In the middle of the hole put 1 cherry each.
• Sieve all-purpose flour with a pinch of salt, cardamom powder and baking powder.
• Beat sugar and butter till creamy. To this add egg & beat till fluffy.
• Now add vanilla essence, lemon juice, milk, and honey.
• Beat till everything is mixed well.
• Now add the all-purpose flour & 1 can crushed pineapple.
• Mix this with your hand till everything is blended.
• Pour this mixture over the arranged pineapple slices.
• Bake for about 1hour and 10 minutes. (Cooking time may vary for each oven).
• Remove from oven. Let it sit for 5 minutes & then turn it upside down on a plate.

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