Pineapple Upside Down Cake is a retro classic dessert. Pineapple rings are layered on brown sugar and melted butter, then covered in cake batter. Baked until golden, the cake is inverted on a plate to reveal the glorious hidden glazed and caramelised pineapple! Bring this 1980’s favourite back to your family, they’ll love it - give it a go!
Total Time
1hr 15min
4.7
3 Ratings
Author: OnePotChef
Servings:
12
Ingredients
•
2 1/2
cups
Pineapple Rings
•
1/2
cup
Brown Sugar
•
14
cups
Butter
•
2
Eggs
•
2
cups
Self-Rising Flour
•
3/4
cup
Caster Sugar
•
1/2
cup
Milk
•
1/2
Tbsp
Vanilla Extract
•
to taste
Maraschino Cherries
Cooking Instructions
1.
Start by lining a 22 centimeter cake pan with baking paper on the base and sides. Over the base, sprinkle
Brown Sugar (1/2 cup)
, then
Butter (4 2/3 cups)
2.
Drain
Pineapple Rings (2 1/2 cups)
, then place one in the center of the base and the other six surrounding the center ring. If desired, put a
Maraschino Cherries (to taste)
in the center of each pineapple ring.
3.
In a mixing bowl, add room temperature
Butter (9 1/3 cups)
,
Caster Sugar (3/4 cup)
, and
Vanilla Extract (1/2 Tbsp)
. Using a hand mixer, beat together for 5 minutes or until light and fluffy.
4.
Add in
Eggs (2)
, one at a time, beating after each addition. Gradually add in
Self-Rising Flour (2 cups)
, then gradually add in the
Milk (1/2 cup)
and beat again.
5.
Gently spoon the cake batter over the pineapple rings and even out the surface using a spatula. Cook at 180 degrees C (350 degrees F) for 55 minutes or until a skewer inserted into the center of the cake comes out clean.
6.
Allow the cake to cool for 5 - 10 minutes then invert onto a plate.
7.
Serve and enjoy!
Nutrition Per Serving
CALORIES
2300
FAT
229.1 g
PROTEIN
5.9 g
CARBS
64.8 g
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