#Pineapple Cake

Pineapple Cake|Traditional Pakistani Cake (Resharing the recipe cz its 💯) . Ingredients: 4 room temperature eggs 1/2cup sugar 1/4cup oil 1 cup all purpose flour A pinch of salt 1 1/4cup whipping cream Pineapples as required Cocktail syrup/sugar syrup/milk . Bake the cake at 180C for 25-30 minutes. Make sure to keep a check as every oven functions differently. Add icing sugar in your whipping cream if it is NOT sweetened. Chill the cake for 1 hour in the freezer or 2-3 hours in the fridge before serving. . If you have any questions, drop them down below. [ food | cake | dessert | pineapple cake | bakery style ]

Episode U #AtoZOfDesserts, a series where every letter unfolds a new delight 🥰 U for - Upside Down Pineapple Cake💁🏻‍♂️A classic favourite that I have grown up eating and is my absolute favourite to make and indulge in equal measure 💛 If you are craving something fruity and luscious, this cake should be your go-to 😎 Ingredients 🍍3/4 cup sugar 🍍5 canned pineapple slices For the sponge- 🍍1 cup caster sugar 🍍3/4 cup vegetable oil 🍍1+1/2 cup yogurt 🍍1 teaspoon vanilla extract 🍍2 + 1/4 cup all-purpose flour 🍍1 +1/2 teaspoon baking powder 🍍1/2 teaspoon baking soda Process- 1. Preheat the oven at 180 degrees celsius and line an 8 inch round pan with parchment paper. 2. ⁠Place canned pineapple on the base of the pan, arranging them evenly to cover the bottom. 3. In a saucepan, add 3/4 cup sugar set over medium heat. Allow the sugar to caramelise. Swirling the pan occasionally to ensure even melting. Once the sugar has turned into golden brown colour. Remove it from the hear and pour it over the sliced pineapple placed in the pan. 4. ⁠For the sponge- In a bowl, add sugar, oil, yogurt and vanilla extract. Mix until well combined. 5. ⁠Sift in the all purpose flour, baking powder and baking soda. Mix until a smooth batter forms. Do not overmix at this stage as it will make your cake dense. 6. ⁠Pour the batter over the pineapple slices in the prepared pan. 7. ⁠Bake it for 40-45 minutes or until the skewer insterted comes out clean. 8. ⁠Once baked, take it out of the oven and let it cool down for 10 minutes. Carefully invert the cake onto a serving plate. bake with shivesh, shivesh bhatia, upsidedown pineapple cake, pineapple cake, eggless recipes, eggless baking, recipes, cakes, desserts, eggless desserts, yummy, march

pineapple upside down cake🍍🍰 such a favorite cake when u want something sweet 😋😋 this one literally came out of the pan glowing - check out details to try it out ⬇️ DETAILS: bottom of pan: - 1 stick unsalted butter melted - 1 1/2 cups dark brown sugar - 1 can pineapple slices (about 10-12) batter: - 1 1/2 sticks butter - 1 cup sugar - 2 eggs - 1 tsp vanilla extract - 1 cup milk - 2 cups flour - 2 1/2 tsp baking powder - 3/4 tsp salt 1. preheat oven to 350F 2. melt butter, add brown sugar and mix until dissolved 3. pour into greased round cake pan 4. arrange pineapple slices over the mixture 5. mix butter & sugar in mixer. add eggs and vanilla 6. add dry ingredients alternating with milk 7. pour batter over pineapple mixture 8. bake until golden - about 1 hour 9. flip cake onto dish and enjoy :) #baking #dessert #foodie #recipe #foodinspiration

Eggless Pineapple cake recipe - Episode 3 ‘Indian Bakery Style Cakes at home’ *6 inch round cake pan, greased and lined* Oil 80g Caster/granulated sugar 100g Vanilla essence 4g Pineapple essence 4g Milk 150g Lemon juice 10g Baking soda 4g All purpose flour (maida) 150g Baking powder 4g Salt 2g *For Pineapple Pineapple slices - 1 pineapple Water 300ml Sugar 100g *For layering Whipped cream 300g Pineapple essence 3g 🍍METHOD - Grease and line a 6 inch pan. Pre heat oven with upper and lower heating rod to 175*c. - Combine oil, sugar, vanilla and pineapple essence in a bowl, whisk only to mix together. - Separately, combine milk, lemon juice and baking soda, stir and let sit for a minute. Then combine with the oil mix and whisk for about 2 minutes. - Sift in the flour, baking powder and salt mix. Fold it in till combined, then whisk for 30 second till lump free. Pour into pan and bake for 30 minutes or until a toothpick inserted comes out clean. - Let the cake rest under a kitchen towel until cooled, then cut into 3 layers. - For the pineapples, boil sugar and water then add the pineapple slices, let them cook until they’re a little soft - about 5 minutes. Turn off the flame. - For the whipped cream (I used non dairy Tropolite whipping cream) once the cream is defrosted, measure, add pineapple essence and whip until stiff peaks appear. - For layering, very lightly soak the sponge layers with pineapple boiling liquid (once cooled) or milk, spread the whipped cream and add pineapple chunks. Repeat. Coat the entire cake thinly with cream and place in freezer for 30mins, then add more cream to finish. Enjoy! #pineapplecake #eggless #egglesscakes #egglesscakerecipes #egglesscake #bakery #baker #bakingrecipe #bakeryrecipe #recipe #pineapple #memories #nostalgia #explore #explorepage

Eat this easy summer cake on repeat during these hot days. This is a fruit filled cake that stores in the fridge so it’s always refreshing. Comment CAKE and I’ll send you the recipe! https://www.tastesoflizzyt.com/pineapple-sunset-layer-cake/ Oh and it’s a mandarin orange pineapple cake called pig picking cake so it’s fun too!

One more slice of this very soft #pineapplechiffoncake 🍍! #pineapplechiffoncakerecipe

Pineapple Upside Down Cake Recipe ⬇️🍍 Ingredients: 100gms Melted Butter 120 gms Condensed Milk 20gms Sugar 40gms Honey 30gms Milk 1 tsp Vanilla Essence 50gms Pineapple Juice 150gms Flour 50gms Sooji 1 tsp Baking Powder 1/2 tsp Baking Soda For Dry Caramel: 150 gms sugar (Cook sugar on low flame till it caramelises into an amber brown syrup consistency) Methods: 1. Grease an 10 inches round tin and Arrange pineapple slices at the bottom of a tin. Pour dry caramel over them and set aside. 2. Sift together flour, sooji, baking powder, and baking soda. 3. Whisk melted butter, condensed milk, sugar, honey, milk, vanilla essence, and pineapple juice until smooth. 4. Gradually add dry ingredients to wet ingredients. Mix until a smooth batter forms. 5. Pour the batter over the pineapple and caramel in the tin. 6. Bake in a preheated oven at 180°C for 35-40 minutes or until a toothpick inserted in the center comes out clean. 7. Let the cake cool for 10 minutes, then invert it onto a plate to serve. . . [Eggless cake, recipe, homebaker, baker, home bakery, India, Indian chef]

Making Pineapple Cake #cookwithlove #easyrecipe #pinapple #cake

Heavenly Pineapple Paradise Cake These simple ingredients are the reason my recipe tastes so extraordinary. 😍 Full recipe is on my page — right under my profile picture ⬆️

Recreating a classic cake from Indian bakeries - the evergreen Pineapple pastry! 🍰🍍 It’s super easy to make at home and tastes incredible! Hope you enjoy baking it! Pineapple Pastry: ✅For macerating the pineapples 🍍230 grams pineapple (weighed after removing the core), diced into tiny pieces 🍍2 tablespoons caster sugar ✅For the Cake sponge 🍍175 grams warm milk 🍍1 teaspoon vinegar 🍍175 grams all purpose flour 🍍100 grams caster sugar 🍍1 teaspoon baking powder 🍍1/4th teaspoon baking soda 🍍Pinch of Sea salt 🍍55 grams neutral tasting vegetable oil ✅For the Whipped Cream: 🍍200 grams dairy free whip topping, whipped to stiff peaks Process: 1. Macerate pineapple pieces by adding caster sugar. Mix well, cover and leave at room temperature for at least 2 hours. You can also make this the night before but refrigerate it if you do that. 2. Preheat oven to 180 Celsius. 3. Grease and line a 15”x10” baking tray with parchment paper. 4. In a bowl, add warm milk and vinegar to make instant buttermilk 5. Into this, add all purpose flour, caster sugar, baking powder, baking soda, sea salt and neutral tasting edible vegetable oil. 6. Whisk until well combined and pour into the prepared baking tray. Spread out evenly and bake at 180 Celsius for 10 minutes. 7. Once baked, take the cake out and let it cool completely. 8. Whip the dairy free whip topping to stiff peaks 9. Trim the edges and divide the cake into 3 equal parts. 10. By now the pineapples will have macerated, leaving natural pineapple juice. Transfer that to a cup and soak the sponges in that juice. 11. Now add a generous dollop of whipped cream, spread out evenly. 12. Top with macerated pineapple pieces and cover with some more cream and layer up the cake. 13. Cover the cake in some more whipped cream and make swirls on top. 14. Top off with the rest of the pineapple pieces and the refrigerate for at least 1-2 hours more before slicing 15. Trim the edges and divide into 8 equal portions. 16. Serve and enjoy!

NEW! Pineapple Coconut Fresh Cream Cake ✨🍍🥥 Calling all Piña Colada fans—watch how we make our special summer vacation cake! 🧉🌼 Fluffy vanilla sponge, pineapple jam, toasted coconut flakes, and coconut-scented fresh cream in every layer. ♥️ Available in customizable sizes 🛒 Order now via our website (link in bio)
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Pineapple Upside Down Cake 🍍 Fluffy pineapple cake with a sticky and gooey caramel pineapple topping 💛 it’s so delightful! Recipe on my website 🍍 #cake #cakecakecake #cakelover #pineapplecake