Eggless sooji Pineapple Upside Down Cake

In this recipe I have created a healthier version of pineapple upside down cake. This is a eggless cake made with coarse sooji (coarse wheat flour) instead of all purpose flour. The cake has a sweet taste and a slight tangyness from the pineapple. The upside down cake has pineapple pieces on top which look very attractive. Try it. I am sure you will definitely enjoy it.

Ingredients:

Eggless Sooji Pineapple Upside Down Cake

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Prep Time 15 minutes
Cook Time 30 minutes
2 hours
Course Dessert
Cuisine Indian
Servings 8 People

Ingredients
  

  • 1 Cup Coarse Sooji
  • 3/4th Cup Plain Yogurt
  • 1/4th Cup Milk
  • 3/4th Cup Sugar
  • 1/2 Cup Unsalted Butter
  • 4-5 Fresh Pineapple Wedges
  • 1 Tsp Pineapple Essence
  • 1/4th Tsp Baking soda

Instructions
 

  • Mix sooji, sugar, yogurt, milk and keep for 2 hours stirring intermittently making sure the sugar dissolves.
  • Preheat the oven to 180 C.
  • Brush the baking pan with unsalted butter. Arrange fresh pineapple wedges to the bottom of the pan.
  • In a batter mix softened unsalted butter, pineapple essence, baking soda and mix well.
  • Pour the batter into the pan. 
  • Bake for 25-30 minutes until the toothpick inserted in the middle comes out clean.
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