adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pineapple upside-down cake
Pineapple upside-down cake
0 Likes
Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Transport yourself with this nostalgic tropical tutti-frutti cake recipe.
Ingredients:
  • 440g can pineapple slices in natural juice, drained
  • 90.00 gm brown sugar
  • 75g butter, melted
  • 7 red glace cherries
  • 150g butter, softened, extra
  • 161.25 gm caster sugar
  • 8.80 gm vanilla essence
  • 2 eggs
  • 300.00 gm self-raising flour
  • 128.75 gm milk
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round cake pan and line with 2 layers of baking paper on the base and sides.
  • Lay out 7 pineapple rings on a paper towel and gently pat them dry to remove excess moisture. Sprinkle brown sugar evenly on the bottom of the pan, followed by a drizzle of melted butter. Arrange the pineapple slices on top, and finish by placing a cherry in the center of each ring.
  • With an electric mixer, whip together more butter, caster sugar, and vanilla for 5 minutes or until creamy. Add eggs one by one, mixing well after each. Slowly incorporate flour and milk on low speed until just mixed. Pour batter over pineapple in the pan and even it out gently.
  • Bake the cake for 55 minutes, or until a skewer inserted into the center comes out clean. Allow it to stand in the pan for 5 minutes, then invert onto a wire rack lined with baking paper to cool. Serve the cake warm or cold.

Similar Recipes