I prefer Gujarati kadhi because it is more watery than Punjabi kadhi. The classic Gujarati cuisine’s sweet-and-sour flavor is one that I particularly enjoy. With plain rice or khichdi, this kadhi tastes delicious.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 9-inch round cake |
Ingredients
- ¾ cup butter
- ¾ cup packed dark brown sugar
- ¾ cup unsweetened pineapple juice
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup white sugar
- 3 eggs
- ½ teaspoon vanilla extract
- 1 fresh pineapple – peeled, cored and cut into rings
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
- Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
- Stir together the flour, salt, white sugar, and baking powder.
- Separate the eggs. Beat the whites until stiff but not dry.
- Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
- Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 282 mg |
| Sugars | 27 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Temp way too high. After the first 10 minutes i lowered to 350 and covered with foil as the top started to burn. Took another 25 minutes to bake . Came out easily haven’t cut it open yet. we’ll see.
Great receipe. I added rum exact and 1 sliced banana.
I made this for the office where I receive physical therapy. I did not put quite enough fruit juice in, but they loved it! I received many compliments. Pineapple upside down cake is a classic that should be brought back to dessert lovers.
I was wondering if there would be a sugarless version of Pineapple Upside Down Cake Recipe . Kindly share you inputs!
If I ever made this again, and I probably won’t, I would be sure to cut the pineapple in thin slices. I almost couldn’t get all the batter in the cake pan. But the worst thing was that after 30 minutes, the top was crusty and hard to tell if done. Since it was so hard, I took it out. After 10 minutes I flipped it and had a huge mess of buttery, sugary liquid all over my counter. The bottom around the pineapple was uncooked. I shoveled it into an extra large pie plate and baked it for another 15 minutes. It tasted good, but definitely not worth the mess in my kitchen.
It was just too soggy. The cake batter was okay but the brown sugar mix we put in the pan first was too much it ended up coming over the cake. It just didn’t work for me.
The temperature for baking is awful. It’s far too high for most ovens. The result is a burnt on the outside and raw on the inside cake. I strongly suggest 350 for oven temperature. I also found if your cake is browning too quickly while still raw in the middle to place foil over your cake to stop further browning. Many reviews seem to have raw cake after removing it from the oven. I suggest the toothpick test to make sure your cake is done. There are better recipes available and this one isn’t worth making IMHO
The layer immediately under the pineapple was unbaked mush. Also, the butter mixture boiled over and made a mess in the oven so folks may want to throw some tin foil down to save themselves a mess.
Made and baked as directed at 400F produced a burned and raw cake. So sad
We loved the texture and flavor is delicious. Family loved it.
Haven’t tasted it yet.. Was wondering what happened to the 3rd egg yolk.
Great recipe! Amazing flavour
Tasty! It didn’t caramelize the way I had hoped, and the cake bottom was more brown than I expected. I used a larger pan than what was listed, so maybe that caused the issues. But this was a great way to use the overripe pineapples! I juiced a part of one and used the other for the top seen here.
Delicious results and easy to make. Fresh pineapple is the key to good flavor.
It was good but I am not sure of how well you fold in the egg whites and noticed air pocket holes in the cake. Loved the glaze it formed and came out easily in my cast iron skillet.
I used can sliced pineapple and light brown sugar. It was delicious! It turned out moist and beautiful. My two sisters loved it! Thanks for sharing .
Delicious. Beating the egg whites makes a lighter batter I enjoyed. I passed on the cherries and added fresh blueberries instead. I used a push pan, works great on any inversion cake, quiches etc.
My cake was in the oven for 10 minutes when I realized I left out the white sugar! I was sure it was going to be a disaster but it was still delicious. Looking forward to making it again in the future with all the ingredients next time!
This cake is delicious,. I have made it before, but I make it once a year so I forget that it tends to spill in the oven, it needs a cookie sheet underneath to avoid messing up the oven and smoking up the house. The top browns in 15 minutes in my over at 350, next time I will cover the pan with a sheet of foil for first 15 minutes.
This was yumm, probably yummier had I added more sugar to the bottom, bit since I was really short of it, it was rather sprinkled over the butter and then the pineapple. Other than that, just great, the cake was flufy and flavorful (following the details about the egg yolks and egg whites). I will be making this for sure!
I thought this recipe was great. I did not change a thing and it was delicious. The only reason I gave it 4 stars was because, like others have said, the topping was a little too liquid for my liking. I would have given it 4 1/2 stars if I could, but it doesn’t let you. All in all, a great recipe.