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Sumangla

Whole Wheat Pineapple Upside Down Cake

5 from 1 vote
Cakes made with whole wheat flour are healthier and taste just as good, like this whole wheat pineapple upside down cake!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Dessert
Cuisine: Indian
Ingredients Method

Ingredients
  

  • Whole wheat flour – 1 bowl
  • Milk Powder – 1 bowl
  • Malai – 1 bowl fresh cream or you can even store cream of 2 days together in the fridge
  • Powdered sugar / brown sugar/ powdered jaggery – 1 bowl
  • Baking powder – 1 teaspoon
  • Baking soda – ½ teaspoon
  • Tin pineapple – 5-6 slices
  • Pineapple syrup – 3/4th bowl I used the same syrup from the tin
  • Almonds – ½ bowl ground coarsely with the skin

Method
 

  1. Preheat the oven to 180 degrees. Sieve the whole wheat flour with baking powder and baking soda 3-4 times.
  2. Mix cream, powdered sugar or jaggery and milk powder together and then add the ground almonds on it. Follow with the dry ingredients by adding them slowly. Add the pineapple syrup and mix well.
  3. Grease the baking dish and then place pineapples in it. Fill in the empty places with pineapple pieces. You can fill in the centers with cherries too.
  4. Pour the cake batter carefully on top of the pineapples.
  5. Bake the cake for 20-25 minutes at 180 degree. Poke a tooth pick to check if the cake is ready and then remove it from the oven.
  6. Let the cake cool down completely before turning it out on a plate bottom side up.
  7. Cut into slices and serve.