Let’s talk about the wonderful whole wheat pineapple upside down cake! Some people might scoff at the idea of baking a cake without refined flour, claiming it just doesn’t feel like the “real deal.” But you know what? We’re here to prove them wrong and show them that healthier alternatives can be just as delicious.

You see, refined flour and other processed ingredients have been linked to lifestyle diseases like type 2 diabetes. So it’s only wise to explore options that are better for our bodies. And here’s the exciting part: whole wheat flour can work wonders in baking! It’s not just for adults either; introducing whole wheat food to kids from an early age sets them on a path to healthier eating habits.

Now, don’t let anyone tell you that whole wheat flour can’t make a classic baking recipe shine. The whole wheat pineapple upside down cake is a perfect example of that. You get all the moist, flavorful goodness with a touch of wholesomeness from the whole wheat flour. It’s a win-win situation!

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So, let’s break free from the misconception that a cake can only be “real” if it’s made with refined flour. Embrace the whole wheat pineapple upside down cake and savor every bite knowing that you’re nourishing your body while indulging in a scrumptious treat. Who says healthy can’t be downright delightful?

Whole Wheat Pineapple Upside Down Cake

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.

Your pineapple upside down cake is ready! Cut into slices and serve.

This whole wheat pineapple cake tastes unbelievably good! The almonds add a lovely flavor, and you can also try some dry fruits powder instead. With summer coming, this is a perfect fruity treat for the kids!

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