Anumita shares the recipe for a delicious and healthy dessert, Pineapple upside-down cake. It’s easy to make. Read more in the weekly column, exclusively for Different Truths.

Cakes are desserts which are accepted and loved all around the globe. I believe desserts take a different level of sweetness when fruits are added to them.

Presently, I reside in the northern part of the USA, where tropical fruits do not grow. During my childhood, I loved watching my grandpa cultivate pineapples in his garden. Every summer our visit to their house was a fruity experience in the real sense of the word.

Mangoes, litchis, pineapples, guavas and water apples (java apples) were consumed in plate loads.

Pineapples were, and are my absolute favorite. I miss the fresh ones just chopped off the plant.

Recently I found a recipe, in my mother’s old diary, of a butter cake. I decided to add a pineapple layered on top of this cake. Interestingly, there is a cake called the Pineapple upside-down cake. I combined mom’s butter cake with pineapple slices to make this delicious Pineapple cake.

While cooking the pineapples are layered at the bottom and then baked. It is flipped over after it cools, and so the name. This cake is not too sweet, and the juices of the pineapple add a tangy sweetness, usually not found in other fruitcakes.

Here is the recipe for the cake, hope you enjoy it as much as I do.

Pineapple Upside-Down Cake

Prep time: 15 mins                                        Cook time: 35mins

Type: Dessert                                                 Serves: 20

Ingredients:

2/4 cup butter

1 ¾ sugar

1 tsp vanilla

2 eggs

2 ¾ cup flour

2 tsp baking powder

1 tsp salt

1 ¼ cup milk

10 to 12 slices of pineapple (canned)

Method

Beat eggs.

Add sugar and butter and beat well.

Pour in milk and vanilla. Incorporate them into the mixture.

Add flour little bit at a time and fold into the mixture.

Beat till the whole dough is even mix.

Grease pan and sprinkle dry flour.

Drain the juice of the pineapples, keep them on a kitchen paper towel to let excess juice be soaked.

Arrange the pineapples on the bottom of the pan.

Pour the dough over them.

Bake at 350 degree Celsius for 35 mins.

Before taking it out, check the center with a toothpick.

Let the tray cool.

Place a plate over the cooled cake and flip it over.

The pineapples will be on the top now.

You can garnish it with whipped cream, ice cream or slice it up and have it just like that.

To add a bit more color, you can add maraschino cherries between the pineapple slices.

Bite in and make your sweet tooth happy.

©Anumita Chatterjee Roy

Photos by the author

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Anumita Roy

Anumita Roy is an artist at heart and legal/medical interpreter by profession. She creates word images in her verses and loves to write short stories. Mother of children in the spectrum, she advocates special needs issues in whichever way possible. Born in India, brought up in several countries, makes her a true global citizen. She now lives in the Columbus, Ohio, with her family and follows her passion for writing and advocacy being the Managing Editor of Different Truths.

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