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Pineapple upside-down cake
Pineapple upside-down cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Kids can easily make this delicious pineapple upside-down cake with parental assistance.
Ingredients:
  • 440g can pineapple thins in natural juice, drained
  • 125g butter, softened
  • 135.00 gm firmly packed brown sugar
  • 8.80 gm vanilla extract
  • 187.50 gm self-raising flour, sifted
  • 125.00 ml plain flour, sifted
  • 128.75 gm milk
  • 75g butter, melted
  • 59.40 gm firmly packed brown sugar
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan and line the base and sides with baking paper.
  • Prepare a luscious caramel topping by whisking together butter and sugar until perfectly combined, then elegantly pour it into the prepared pan.
  • - Gently pat pineapple dry. Layer pineapple slices over caramel, pressing them gently into the caramel. - With an electric mixer, whip butter, sugar, and vanilla until fluffy. Incorporate eggs one at a time, beating well after each addition. - Fold in flours and milk until well combined. Pour the batter over the pineapple. Level the mixture on top.
  • Bake for 50-60 minutes or until a skewer inserted in the center comes out clean. If the top is browning too quickly, cover loosely with foil. Let it rest in the pan for 10 minutes, then transfer to a wire rack. Serve.

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