Pineapple Upside Down Cake

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: One Pot Chef Show

Servings:

Ingredients

•

2 1/2 cups

Pineapple Rings

•

1/2 cup

Brown Sugar

•

14 cups

Butter

•

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

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)

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.

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.

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.

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.

Allow the cake to cool for 5 - 10 minutes then invert onto a plate.

Serve and enjoy!

Nutrition Per Serving

CALORIES

2300

FAT

229.1 g

PROTEIN

5.9 g

CARBS

64.8 g