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 1980s favourite back to your family, theyll love it - give it a go!
|Canned pineapple rings||400 Gram (7 rings, 1 can)|
|Brown sugar||1/2 Cup (8 tbs)|
|Butter||225 Gram , 75g melted (plus extra for greasing)|
|Self raising flour||2 Cup (32 tbs)|
|Castor sugar||3/4 Cup (12 tbs) (Super Fine White Sugar)|
|Milk||1/2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
Preheat oven to 180°C.
Grease and line cake pan with parchment paper.
Add brown sugar to cake pan, spread well and top with melted butter.
Place pineapple rings over it and place glazed cherries as shown in the video.
In a bowl, combine remaining butter, castor sugar, vanilla extract and beat for 5 minutes or until light and fluffy using a hand mixer.
Add eggs, flour and beat well.
Add milk and beat well.
Spoon the batter over pineapple and pop into oven.
Bake for 55 minutes.
Once done, allow to cool completely and turn the cake upside down.
Serve and enjoy!