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Pineapple and Ginger Upside Down Cake


Pineapple and Ginger Upside Down Cake

Pineapple and Ginger Upside Down Cake


:Roopa Gulati

Recipe Servings


Recipe Cook Time

:1 Hour

Pineapple slices and walnuts on the tin base, the cake batter poured over it and baked. This ginger infused cake is made with yogurt and jaggery. Served with a thick custard.


  • For the base:

    4-6 pineapple slices

    4-6 walnut halves

    1 Tbsp butter

    2 Tbsp grated jaggery

    For the cake:

    100 gm butter

    100 gm honey

    100 gm jaggery

    100 gm flour

    100 gm whole wheat flour

    2 tsp ginger powder

    1 tsp cinnamon powder

    1 tsp bicarbonate of soda

    75 ml yoghurt

    75 ml milk

    1 egg

    For the custard sauce:

    200 ml thick, prepared custard

    3 Tbsp thick yoghurt

    3 Tbsp whipped cream


Beat 1 tbsp butter and 1 tbsp grated jaggery together and spread over base and sides of a 7" cake tin.

Top with pineapple slices and walnut halves.

For the cake:

Melt the butter, honey and jaggery.

Cool and whip in yoghurt, milk and egg.

Stir in dry ingredients. Pour over base in tin.

Bake in a preheated oven at 170 degrees C for 30 minutes.

Remove from oven and turn out.

Serve warm with prepared custard, to which 3 tbsp thick yoghurt and 3 tbsp whipped cream has been beaten in.

Key Ingredients: yoghurt, cream, pineapple, walnut, butter, jaggery, honey, all purpose flour, whole wheat flour, egg, milk, baking soda, cinnamon, ginger, custard apple