Pineapple Upside Down Cake
Global • Non-Vegetarian
How to Make Pineapple Upside Down Cake (Traditional & Healthy Version)
Pineapple Upside Down Cake is a delightful snack that beautifully blends juicy, caramelised ananas (pineapple) with a soft, moist cake base. Though its origins are global, this cake has found a special place in Indian kitchens, especially during family gatherings and festive occasions like Diwali and Christmas. The unique upside down presentation, with golden pineapple rings and glazed cherries, makes it a visual treat that stands out on any dessert table. In India, home bakers often use atta (whole wheat flour) instead of maida to make it healthier, and jaggery or brown sugar for a richer, earthy sweetness. The taste is a perfect balance of tangy pineapple, sweet caramel, and the subtle warmth of vanilla. Served as an evening snack or at celebrations, Pineapple Upside Down Cake is loved by kids and adults alike for its irresistible aroma and gorgeous appearance. The recipe presented here is a health-conscious adaptation, suitable for calorie tracking without compromising on flavour or tradition. By incorporating regional ingredients and mindful substitutions, it reflects the evolving food culture of India, where global classics are reimagined for wellness and taste.
Ingredients(for 1 medium slice (approx. 80g))
- 4 slices Fresh pineapple slices (ananas)
- 1 cup Whole wheat flour (atta)
- 1/2 cup Jaggery powder (gur)
- 1/2 cup Low-fat milk (doodh)
- 1/4 cup Olive oil (tel)
- 1 tsp Baking powder (khane ka soda)
- 1 tsp Vanilla essence (vanilla)
- a pinch Salt (namak)
- 6 pieces Glazed cherries (optional, for garnish) - optional
- 1 tsp Lemon juice (nimbu ras) - optional
Instructions
- 1
Preheat your oven to 180°C and lightly grease a small round cake tin with olive oil. Arrange pineapple slices at the bottom of the tin and place cherries in the center of each slice.
5 minutes
Use fresh pineapple for maximum juiciness and flavour.
- 2
Sprinkle jaggery powder evenly over the arranged fruits. If desired, drizzle lemon juice for extra tang.
2 minutes
Jaggery adds a rich caramel flavour and is healthier than refined sugar.
- 3
In a mixing bowl, sift whole wheat flour, baking powder, and salt together. Whisk well to combine.
3 minutes
Sifting atta ensures a lighter, fluffier cake texture.
- 4
Add olive oil, milk, and vanilla essence to the dry ingredients. Mix gently until you achieve a smooth, lump-free batter.
5 minutes
Do not overmix; this keeps the cake tender.
Why This Dish is Healthy
By replacing refined flour with atta and using jaggery instead of white sugar, this recipe is a healthier alternative to traditional cakes. Olive oil adds heart-healthy fats, making it suitable for weight management and cholesterol control. The use of fresh pineapple delivers vitamins and enzymes, enhancing immunity and gut health. This snack is ideal for those seeking a nutritious treat without sacrificing taste.
This Pineapple Upside Down Cake is made with atta (whole wheat flour) and olive oil, providing dietary fiber, healthy fats, and essential minerals like iron, magnesium, and potassium. Pineapple adds vitamin C and antioxidants, while jaggery is a source of iron and natural energy. Using low-fat milk helps reduce saturated fat, making this dessert suitable for those watching their calorie intake. The cake offers balanced carbohydrates, moderate protein, and low saturated fat, supporting healthy metabolism and digestion.
Pro Tips
- 💡Tip 1: Use ripe, juicy pineapple for best flavour and texture.
- 💡Tip 2: Replace milk with almond or coconut milk for a vegan version.
- 💡Tip 3: Add a pinch of elaichi (cardamom) powder for an Indian twist.
Storage & Serving
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slightly before serving to refresh texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
