Best ever upside-down pineapple cake
This retro cake is still a crowd-pleaser but there's no need for any fuss with this simple recipe which will give you a moist and fruity cake
Ingredients
- 5 tablespoons light brown sugar
- 250 g of unsalted butter softened and divided
- 2 cans of pineapple rings (435g tins) drained
- 200 g of caster sugar
- 3 eggs beaten
- 200 g of plain flour
- 2 teaspoons baking powder
- 1 pinch of salt
- ½ teaspoon vanilla essence
- 2 tablespoons milk
Instructions
- Preheat the oven to 180c (300F)
- Butter a 24cm springform cake tin and line the bottom with baking paper. This is the perfect size to fit the pineapple rings in neatly. If you don't have as big a tin, you can cut the pineapple rings in half, and arrange them fanning out from the centre.
- Mix the brown sugar and and 50g of butter in a small saucepan and melt. Combine well.
- Spoon or pour the caramel into the base of the pan.
- Arrange the pineapple slices over the caramel mixture and put it to one side.
- Meanwhile, using an electric whisk, beat the remaining butter with the sugar until smooth, then beat in the eggs one at a time. You want to do this to avoid the eggs and batter curdling.
- Fold in the flour, baking powder, and salt into the batter, then add the vanilla essence and milk and combine.
- Spoon the batter over the pineapple rings and smooth down with a palette knife.
- Bake the cake for around 35-40 minutes until it is golden in color and a skewer inserted into the middle of the cake comes out clean.
- Let the cake cool in the cake tin for 10 minutes.
- Remove the sides of the springform cake time and carefully turn the cake onto a plate so the pineapple is now on top. You may need to gently peel off the baking paper.
- Serve large slices of the cake, alongside some whipped cream or vanilla ice cream.
Nutrition
Calories: 473kcalFat: 24g