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:
12
Ingredients
•
2 1/2
cups
Pineapple Rings
•
1/2
cup
Brown Sugar
•
2.5
oz
Butter
, melted
•
as needed
Glace Cherries
•
5.5
oz
Butter
, room temperature, cubed
•
3/4
cup
Caster Sugar
•
2
tsp
Vanilla Extract
•
2
Eggland's Best Classic Eggs
•
2
cups
Self-Rising Flour
•
1/2
cup
Milk
Cooking Instructions
1.
Preheat the oven to 180 degrees C (350 degrees F).
2.
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 (2.5 oz).
3.
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 Glace Cherries (as needed) in the center of each pineapple ring.
4.
In a mixing bowl, add Butter (5.5 oz), Caster Sugar (3/4 cup), and Vanilla Extract (2 tsp). Using a hand mixer, beat together for 5 minutes or until light and fluffy.
5.
Add in Eggland's Best Classic 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.
6.
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.
7.
Allow the cake to cool for 5 - 10 minutes then invert onto a plate.
8.
Serve and enjoy!
Nutrition Per Serving
CALORIES
407
FAT
15.4 g
PROTEIN
2.7 g
CARBS
64.4 g
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