Old fashioned eggless pineapple cake recipe. Crunchy on top and soft inside.
Recipe is adapted from Tarla Dalal.com
For The Topping
16 oz canned pineapple
oil for greasing
1/2 cup brown sugar
For The Cake
12 oz pineapple juice
1/4 cup oil
1/2 tsp vanilla essence
2 cups plain flour (maida)
1 tsp baking soda
1/4 tsp salt
For the Topping
Drain pineapple slices completely, reserving 1/4 cup juice. Keep aside.
Grease the baking tin and sprinkle the sugar evenly on the bottom of the tin.
Pour the reserved pineapple juice over the sugar until evenly covered.
Carefully lay pineapple slices over bottom of pan, place cherries to fill centers and spaces between rings. Keep aside.
For the Cake
Combine and beat the pineapple juice concentrate, oil and vanilla essence thoroughly using electric beater.
Add the flour, baking soda and salt and beat just until batter is smooth.
Immediately pour batter over pineapple slices in prepared tin.
Bake in a preheated oven for 25-30 minutes or till done.
Remove, cool in pan 10 minutes.
Run a knife around edge of cake, then invert the tin over a flat surface to remove cake.
Cut into equal size triangles and serve.