Pineapple Upside Down Cake Made with Archana’s Kitchen Eggless Rich Vanilla Cake Mix

The Pineapple Upside Down Cake is an absolutely delectable cake which has rich flavours from the from the vanilla cake mix along with moist and juicy pineapple. The cake mix is made from whole grains like jowar, barley & whole wheat flour that are packed with proteins, minerals and fibre and yet has all the richness and flavor of a traditional Vanilla Cake.  Archana’s Kitchen Rich Vanilla Cake Mix, Oil, Curd (Dahi / Yogurt), Lemon juice, Canned Pineapple (Preserved & Tinned), Canned Cherries   1 Pack Archana’s Kitchen Rich Vanilla Cake Mix 80 ml Oil , or melted butter 180 ml Curd (Dahi / Yogurt) 1 tablespoon Lemon juice 6 Canned Pineapple (Preserved & Tinned) , slices 5 Canned Cherries , optional     5   35     To begin making the Pineapple Upside Down Cake, first measure 80 ml of oil or 80 grams softened butter and 240 ml of curd. You can use homemade curd or store bought curd. Also keep 1 tablespoon of fresh lemon juice ready.Grease and dust a round 8 inch round cake pan pressure cooker pan which you use for cooking rice or any round pan which will fit in your pressure cooker. Add the full packet of Archana’s Kitchen Vanilla Cake Mix into a large mixing bowl along with lemon juice, oil and curd. Beat well for 2 minutes until smooth and fluffy.If you find that the batter is too thick and does not drop down, add a tablespoon of curd/ yogurt at a time and mix to make a smooth batter.The batter should be such that, it will drop like a super thick batter from the spoon when you lift it up.Place the canned pineapple slices at the bottom of the cake pan. If you are using cherries, place them in the holes of the pineapple rings. Pour the Pineapple Upside Down Cake batter into the greased cake pan and spread it evenly.