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    Home » Egg Free » Pineapple Upside Down cake

    Pineapple Upside Down cake

    Published On:May 8, 2020 By:Ruchi

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    If you are a cake lover and pineapples fascinate you, this is a dessert recipe you cannot just miss! Made with the superbly moist pineapple-infused cake base and crowned with caramelized pineapple rings and maraschino cherries, this recipe for Eggless Pineapple Upside Down Cake is a complete stunner! 

    It is a gorgeous dessert recipe for birthdays, potlucks, or other special occasions that you can serve with pride and enjoy rave reviews.

    Pineapple Upside Down cake slice with cherry and fork on a white plate

    This impressive Pineapple upside-down Cake is every pineapple lover’s dream indulgence, and if it’s yours too, I bet you will never ever eat a store-bought pineapple cake again.

    It is not just the looks that allure; the flavors are fantastic too. A bite into this cake, and you are committed to it forever!

    What is Pineapple Upside-down cake

    This sinfully delicious eggless pineapple cake is a classic recipe that sets it apart from the other cake recipes because of the way it is prepared.

    The lusciously juicy rings of pineapple and sweet maraschino cherries are arranged over a layer of brown sugar, and the buttery cake batter with pineapple flavoring is layered on top.

    When baked and out of the oven, it is flipped upside down to reveal a wonderfully caramelized pineapple layer studded with cherries that beautify the freshly baked cake!

    Freshly baked Pineapple Upside Down cake

    Reasons You’ll ♡ Pineapple Upside Down cake

    This gorgeous Pineapple Upside Down cake will woo you in a single glance! It is so inviting that you cannot take your eyes off it. Besides falling for its beauty, you will have other reasons to love this stunning creation, such as it — 

    • Comes together with a handful of ingredients
    • Super moist, soft, and fluffy
    • Eggless and dairy-free cake
    • Gorgeous looks make it drool-worthy
    • Serve this classic cake any time of the year and on any occasion! 

    As a bonus, it is simple yet one of the most beautiful creations that hardly need much time or effort to come into existence! 

    Ingredients for Pineapple Upside Down

    Pineapple Upside-down cake Ingredient List

    All-purpose flour — This is the base ingredient of the cake that gives structure and flavor to it. 

    Baking Powder / Baking Soda — The softness and fluffiness of this delicious pineapple cake come from the leavening agents, baking powder, and baking soda used for preparing it. These ingredients help the cake to rise to perfection and feel wonderfully soft-textured. 

    Salt — A pinch of salt enhances the overall flavor of the cake by balancing the sweetness. 

    Oil — Oil lends moisture to the batter, which is needed to attain a light-textured cake that is simply irresistible.

    Sugar — Granulated sugar is added to sweeten up our delicious recipe. It is an essential ingredient that adds flavor and moisture to the cake while also helping tenderize it. 

    Pineapple Essence — The pineapple flavor of the cake is rendered by the added pineapple slices to a great extent. But the cake also gets its pineapple flavor from the added pineapple essence. 

    Buttermilk — A magic ingredient in baking, buttermilk produces unbelievably tender and soft cakes. You can use store-bought buttermilk or even make it at home. For the homemade buttermilk, mix one tablespoon of vinegar with 1 cup of milk, and there you have the best buttermilk to use in your recipe.

    Brown Sugar — Brown sugar is the base layer for fruits. It caramelizes the pineapples and cherries perfectly.

    Butter — Unsalted vegan butter is used for greasing the cake pan.  

    Pineapple — Canned pineapple rings are used for this recipe. They render the recipe the fruity flavor of pineapple and the glamorous looks that makes this recipe a completely irresistible indulgence!  

    Maraschino Cherries — Sweet maraschino cherries are added for their brilliant color and the fun they bring to the pineapple cake when studded between the caramelized pineapple rings! 

    Recipe Tips and Variations

    Use melted butter — Use melted butter to grease the bottom of the cake pan. When combined with brown sugar, melted butter creates an excellent shiny caramel coating that forms the top of the cake when turned upside down.

    Use fresh ingredients — Always use fresh ingredients for the best-tasting recipe. Look out for ingredients that are in their shelf life to reach the desired results.

    Keep the measurements precise — The key to the most delicious cakes is using the correct measurements of the ingredients. A slight variation in the measurements can bring drastic undesirable results. 

    Use ingredients at room temperature — Ingredients at room temperature blend appropriately with each other. Allow buttermilk to come to room temperature before combining it with other ingredients to achieve the best cake batter that results in a wonderfully baked cake. 

    Cut slice on a spoon

    Choice of pineapples — You can choose to use canned or fresh pineapples for this recipe. However, I recommend using canned pineapples for their uniform size and shape, which result in a gorgeous-looking upside-down cake. Please discard the syrup, as adding it to the recipe will make the cake overly sweet.

    Prepping up the fruits — Drain the juice from the slices of the canned pineapple and maraschino cherries to prevent the cake from getting overly wet. Before lining them over the bottom of the pan, pat dry the canned fruits with a paper towel. If not followed, the batter will become runny, and you will not attain the desired results. 

    Do not over-mix the batter — Over-mixing the ingredients when preparing the batter will result in fluffy cake, but here we are looking for a slightly dense yet soft cake that will melt in your mouth. Therefore, mix the batter until just well blended.

    The best baking pan — Use a good quality springform pan for baking this gorgeous pineapple cake. Ensure that it is tight at the base so that butter doesn’t leak through and mess up your oven. My advice would be to check the pan for any leaks. For this, add tap water to the Springform pan, seal the latch tightly and check for any leakage. If it leaks, do not proceed with the recipe. 

    Create beautiful cupcakes — You can bake lovely pineapple cupcakes with this batter. For that, decorate each cavity of the cupcake pan with butter, brown sugar, pineapple rinds, and cherries, and pour the cake batter in. Now, bake for 14 – 18 minutes or until the toothpick inserted in comes out clean. Bite into your freshly baked pineapple cupcakes for sheer delightfulness. 

    Relish the cake as you like — You can enjoy this super delicious pineapple upside-down cake, either chilled or right out of the oven, just the way you want. It tastes delicious either way. 

    No need for adornment — This stunningly beautiful cake doesn’t require further decoration. But, if you prefer, you can serve a slice of this cake with a dollop of whipped cream for more creamy deliciousness! 

    Flipping the cake efficiently — Let it rest and cool for 10- 15 minutes before you flip it. This will ensure that the cake stays together and doesn’t fall apart during flipping. During this 15 minutes rest time, the cake will firm up slightly and is less likely to crack. Likewise, do not wait too long to invert the cake because the caramel may thicken up, and it will not be a clean release for the cake.

    Reason for the soggy cake — Two reasons for the cake to turn soggy. Either the cake was not baked for the required time, or the pineapple slices added to the cake were not drained well, making the cake overly wet.

    Release the trapped air — Before placing the pan into the oven, tap it on the counter a few times to allow any air bubbles trapped to get released. This will ensure a cake devoid of air pockets and evenly textured.

    Do not skip brown sugar glaze — Brown sugar and butter mix create a nice crunchy topping at the bottom that looks and tastes genuinely divine. Brown sugar develops a glaze all around the bottom of the cake, rendering it a deliciously sweet caramelized flavor that takes the cake to another level.

    The doneness test — Insert a toothpick in the middle of the cake to confirm the doneness of the cake. It ensures that it is perfectly baked if it comes out clean without any crumbs attached. 

    Store properly to prevent drying out — When made in advance, this cake should be appropriately stored in an air-tight container that prevents it from drying out.

    Best Springform pan — I recommend making this eggless pineapple upside-down cake in this 7.5-inch non-stick springform pan. This is the same baking pan I have used to make this gorgeous-looking and divinely tasting pineapple cake. 

    Cut slice

    Let me know what you think!

    If you love baking gorgeous cakes, this recipe is just for you. Take the opportunity to explore this exquisite creation and stun your family and friends today.

    All you need is just a handful of ingredients mentioned on the recipe card, and begin with your joyful venture.

    Should you make this Eggless Pineapple upside-down cake, please let me know your thoughts by sharing your comment below.

    And don’t forget to share it with your family and friends.

    CRAVING FOR MORE, TRY MY OTHER FLAVOR-PACKED Cake RECIPES – 

    • Eggless Pineapple Pastry
    • Eggless Key Lime cupcakes
    • Eggless Red velvet cupcakes
    • Eggless 7-minute microwavable cake

    Follow the step-by-step instructions below to make the best Pineapple upside-down cake

    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!

    Pineapple Upside Down cake

    Author : Ruchi
    If you are a cake lover and pineapples fascinate you, this is a dessert recipe you cannot just miss! Made with the superbly moist pineapple-infused cake base and crowned with caramelized pineapple rings and maraschino cherries, this recipe for Eggless Pineapple Upside Down Cake is a complete stunner! 
    4.96 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine Eggless, Vegan
    Servings 6 SERVINGS
    Calories 551 kcal

    EQUIPMENT

    • Stand Mixer
    • 7.5 inch cake pan

    INGREDIENTS
     

    DRY INGREDIENTS

    • 1½ cup All purpose flour
    • 2 teaspoons Baking powder
    • ¼ teaspoon Baking soda
    • A pinch of Salt

    WET INGREDIENTS

    • ½ cup Oil
    • ¾ cup Sugar
    • 1 teaspoon Pineapple essence
    • 1 cup Buttermilk plant -based

    BASE LAYER OF THE CAKE

    • 1 tablespoon Vegan Unsalted Butter (to coat the pan)
    • 2/3 cup Brown sugar
    • 6-8 slices Canned Pineapple
    • 12 – Maraschino cherries
    US Customary – Metric

    INSTRUCTIONS

    • Grease a 7-inch round baking pan with vegan butter. Swirl it around to coat the bottom and the sides of the baking dish before sprinkling brown sugar.
      Grease pan
    • Evenly spread brown sugar at the bottom of the pan.
    • Place one of the pineapple circles in the middle and nine half-circles around the edges. Add cherries to the center circle and the half circles. 
    • Preheat oven at 350 degrees F. Sift together the flour, baking powder, baking soda, and salt in a bowl.  Set aside.
      Sift dry ingredients
    • Combine sugar, pineapple essence, and oil in a large mixing bowl. Beat until smooth. 
      Cream oil and sugar together
    • Spoon in the flour mixture, alternating with buttermilk, beating on low speed until well combined.
      Tip — Buttermilk is acidic, which helps tenderize the gluten in the batter. This, in turn, makes the cake super soft and fluffy. Therefore, please do not replace the buttermilk as it also helps to raise the cake properly.
    • Pineapple upside-down cake batter should be of a thick spoon drop consistency. Meaning the batter should drop off the spoon easily.
    • Scrape down the sides of the bowl and gently fold in the cake batter. 
    • Pour the cake batter over the arranged pineapple slices. 
    • Even out the batter with a spoon. Bake the cake in a preheated oven for an hour or until the toothpick inserted in the center comes out clean with a few crumbs attached. 
    • Remove the cake from the oven and set it over the counter to cool. Allow the cake to cool in the pan for 40 to 50 minutes. Run a knife around the edges of the cake to loosen the band.
    • Carefully invert the cake onto a serving platter. To remove the bottom plate – Wait for 40-50 minutes, then run a knife around the bottom plate to make sure it is not stuck at the corners.
    • Carefully lift off the bottom tray; a delicious cake is waiting for you. You have a stunning pineapple cake infused with pineapple flavor and glistening citrus fruits that look so irresistibly inviting!
    • Take a bite out of it, and it will just melt in your mouth!

    RECIPE NOTES

     
    Frequently Asked Questions
     
    How do I store the Pineapple upside-down cake?
    This amazing cake tastes best when baked fresh and served. A lot of moisture comes from the added fruits that make the cake mushy. But if you have leftovers, let the cake cool completely, then store the cake in an air-tight cake container and refrigerate for 5 days.
    When ready to serve again, allow the cake to come to room temperature, then warm it in the microwave before serving.
     
    What can I do with the leftover pineapple juice?
    You can use the leftover pineapple juice in cocktails, smoothies, and shakes for optimum flavor.
     
    Can I make this cake in advance?
    Yes, absolutely, you can! This is a perfect make-ahead recipe; you can prepare it the night before. Prepare this delicious Pineapple Upside Down Cake, store it in an air-tight container, and slide it into the fridge overnight.
     
    Can I use eggs in this Pineapple Upside Down Cake?
     
    Absolutely! You can make this recipe using eggs. For this, do not disturb the dry ingredients at all. You just need to make a few adjustments to the wet ingredients. For making the cake using eggs, use – 
    • 3 large eggs
    • 1.5 cups of sugar
    • 1/2 cup milk
    • 3/4 cup unsalted butter
    First, cream the butter and sugar together until light and fluffy. Now, add eggs one by one and beat to combine well. Add the flour mix and, alternating with milk, beat the mixture slowly until blended well. Now, as described in the instructions, you can use this batter to make the cake.
     
    Which other fruits can I use for this recipe?
    You can use any fruits of your preference to add to this cake. Some tried and tested options are- 
    • fresh oranges,
    • blood oranges (my favorites),
    • pears,
    • granny smith apples,
    • peaches, and
    • apricots — just to name a few of my favorites.
     
    Can I substitute the buttermilk for some other ingredient?
    Replacing buttermilk will not produce the desired results, so it is best not to replace it or skip it. But if you cannot find it, you can make your own by mixing 1 tablespoon of vinegar with 1 cup of milk. You have your freshly prepared buttermilk. Use it as required.
     
    Can I use a different cake pan for this recipe?
    A 6-inch pan is perfect for baking this wonderful cake recipe. Divide the batter proportionately between two 6-inch pans and bake them for 50 minutes. Confirm their doneness by inserting a toothpick. If the toothpick comes out clean, the cake is made.
     

    NUTRITION

    Calories: 551kcal | Carbohydrates: 85g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 88mg | Potassium: 324mg | Fiber: 2g | Sugar: 60g | Vitamin A: 94IU | Vitamin C: 5mg | Calcium: 138mg | Iron: 2mg
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    Comments

    1. Nidhi says

      February 20, 2022 at 11:29 am

      Can I use whole wheat flour instead of Maida?

      Reply
      • Ruchi says

        February 21, 2022 at 7:46 am

        Nidhi, I haven’t experimented with wheat flour wholly; therefore, I would suggest using half all-purpose flour and half wheat flour.

        Reply
    2. Aarti says

      July 15, 2021 at 3:11 am

      I couldn’t get brown sugar.. will regular or castor sugar go?

      Reply
      • Ruchi says

        July 15, 2021 at 8:12 am

        Sure, you can use regular sugar as a substitute.

        Reply
    3. Shipra says

      May 29, 2021 at 11:35 am

      Hi, pls advice what can be a substitute of butter while caramelising sugar at the bottom

      Reply
      • Ruchi says

        May 30, 2021 at 9:39 am

        Shipra, you can try coconut oil as a substitute.

        Reply
    4. Niharika says

      April 16, 2021 at 1:48 pm

      5 stars
      I tried your recipe. Cake turned out to be amazing and was over in minutes. Thanks for sharing really appreciate it!!

      Reply
      • Ruchi says

        April 16, 2021 at 10:08 pm

        So glad you liked the recipe, Niharika!
        Thank you for your kind words.

        Reply
    5. V says

      December 3, 2020 at 6:24 am

      Can we make these as cupcakes?

      Reply
      • Ruchi says

        December 3, 2020 at 12:59 pm

        Of course, you can! Baking time will vary.
        I would suggest checking on your cupcakes at around 20 minutes. Perform the toothpick test too. When the toothpick inserted into the center comes out dry, the cupcakes are done.

        Reply
    6. E says

      July 28, 2020 at 10:17 am

      5 stars
      Awesome cake! How would I store the entire cake overnight or more than 24 hours? And since vanilla extract is stronger than vanilla essence, should I replace the one tsp of essence with 1/2 a tsp of extract? Thank you!!!

      Reply
      • Ruchi says

        July 29, 2020 at 8:04 am

        Thank you, E!
        Tightly wrap the cooled cake in a plastic wrap. Put a layer of aluminum foil over it and store it in the refrigerator.
        Sure, you can use 1/2 teaspoon of extract.

        Reply
    7. E says

      July 27, 2020 at 8:55 pm

      5 stars
      Delicious recipe! Can I use an 8 inch pan, also does this recipe work for cupcakes? Thank you!

      Reply
      • Ruchi says

        July 28, 2020 at 8:20 am

        You sure can!
        This cake, as pictured, is baked in a 7.5-inch pan, so, an 8-inch pan would work great too.

        Reply
    8. Meghna says

      July 6, 2020 at 1:42 pm

      When do you add the pineapple essence/flavor?

      Reply
      • Ruchi says

        July 6, 2020 at 5:03 pm

        With sugar and oil. 😊

        Reply
    9. khushboo Bajaj says

      June 18, 2020 at 1:21 am

      For making buttermilk the milk has to be heated before adding vinegar..please help..

      Reply
      • Ruchi says

        June 18, 2020 at 9:06 am

        Khushboo, combine milk and vinegar in a bowl. Whisk and set aside for 5 minutes. That is your buttermilk. No cooking required.
        Milk should be at room temperature.

        Reply
    10. J says

      June 2, 2020 at 6:01 pm

      5 stars
      Amazing cake! How can I substitute the pineapple essence, but still have a pineapple flavor? Can I use pineapple juice?

      Thanks!

      Reply
      • Ruchi says

        June 2, 2020 at 9:51 pm

        Thank you, J!
        I am afraid pineapple juice will not render that prominent pineapple flavor. You have to have pineapple essence for this recipe.

        Reply
        • J says

          June 3, 2020 at 6:59 pm

          5 stars
          Thanks! Is it possible to use vanilla extract instead of pineapple essence?

          Thank you again!

        • Ruchi says

          June 3, 2020 at 7:08 pm

          Of course!
          Go ahead and use vanilla essence as a substitute.

    11. Deepa says

      May 29, 2020 at 12:01 pm

      Hi ,

      Can I use fresh pineapple instead of canned pineapple?

      Reply
      • Ruchi says

        May 29, 2020 at 6:11 pm

        You sure can!

        Reply
      • Meher says

        November 10, 2022 at 6:09 am

        Hi is vegan bitter and vegan butter milk compulsory or can I use normal dairy products?

        Reply
        • Ruchi says

          November 10, 2022 at 7:20 am

          Meher, you can use regular milk and butter for this recipe.

    12. Anna says

      December 22, 2018 at 1:44 am

      Hi
      Made this cake today. It has come out really well. One question. Is this served cold as dessert??

      Reply
      • Ruchi says

        December 22, 2018 at 10:17 am

        Thank you for your feedback, Anna!
        Either way is fine – warm with your favorite ice cream or cold with some whipped cream and cherry on top.

        Reply
    13. studentsim says

      April 19, 2016 at 9:13 am

      Hi Ruchi: Could the cake be made the night before a lunch party? How would you recommend storing it? Thank you!

      Reply
      • Ruchi says

        April 19, 2016 at 9:41 am

        Yes, the cake can me made a day ahead. Once the cake has cooled completely, cover it with a plastic wrap and store in the refrigerator.

        Reply
        • studentsim says

          April 24, 2016 at 9:08 pm

          Hi Ruchi: Thank you for the instructions. I followed the recipe and storage instructions and as my first ever baked cake, it came out fabulous!! Everyone loved it at the party. The inside of the cake was a bit dense which likely is because i went crazy with my mixer during the blending stage:) The flavors were amazingly well blended! Thank you so much for a great recipe along well thought instructions.

        • Ruchi says

          April 25, 2016 at 1:07 pm

          Thanks for trying the recipe and sharing your wonderful feedback with me. Glad to hear that you liked the recipe. 🙂

    14. Teresa Kant says

      February 12, 2016 at 7:56 am

      Could this recipe be made in an iron skillet? All the old fashioned pineapple upside down cake recipes I’ve ever seen are made in an iron skillet…

      Reply
      • RK says

        February 12, 2016 at 8:14 am

        Thanks for stopping by Teresa! I have not tried this recipe in an iron skillet but I think it can be made.

        Reply
    15. Lanieta Tuivaga says

      October 19, 2015 at 8:45 pm

      I like this recipe. I want to try it

      Reply
      • RK says

        October 19, 2015 at 9:46 pm

        Thanks for stopping by Lanieta! Sure give it a try and I am sure you are going to like it. 🙂

        Reply
    16. Rosalinda says

      August 7, 2015 at 6:26 am

      Lovely blog you have dear! Your way of explaining is par excellence. Made this cake, it was so yummy and we ate have of it. On my favorites and will be making it again and again. Need some cheesecake recipes from you now!

      Reply
      • RK says

        August 8, 2015 at 9:57 am

        Thanks for trying out the recipe Rosalinda! Glad you liked it. Penned down your request and will be working on it pretty soon. 🙂

        Reply
    17. Sonya says

      June 20, 2015 at 2:08 am

      This is by far the tastiest, moistest, most delicious pineapple upside down cake. Everyone just ate all of it, only two pieces are left and I’m gonna save it for tomorrow 😉 Hands down it is the best pineapple upside-down cake ever!

      Reply
      • RK says

        June 21, 2015 at 6:46 pm

        Glad to hear that you enjoyed this recipe! Thank you Sonya for following my blog! 🙂

        Reply
    18. Manmeet Kalra says

      April 6, 2015 at 9:46 pm

      Thanks Ruchi for a great recipe.This cake is so good.My daughter is a pineapple lover and she loves it. Thank you.

      Reply
      • RK says

        April 6, 2015 at 9:58 pm

        You are welcome Manmeet and this cake is no doubt everyone’s favorite 🙂

        Reply
    19. Jyoti Jindal says

      April 6, 2015 at 4:04 pm

      Just made this pineapple cake. Can’t keep my hands off it. It’s so yummy. Thanks Ruchi

      Reply
      • RK says

        April 6, 2015 at 5:05 pm

        You are welcome Jyoti. This cake is no doubt very tasty and will be gone before you know it 🙂

        Reply

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