Classic pineapple upside-down cake
This lovely, moist cake is best if made one day before serving. Makes a beautiful presentation.
Ingredients
Serves: 24
- For the topping
- 1 (432g) tin crushed pineapple
- 50g (2 oz) butter, melted
- 225g (8 oz) dark brown soft sugar
- For the cake
- 375g (13 oz) plain flour
- 5 teaspoons baking powder
- 225g (8 oz) butter
- 300g (11 oz) caster sugar
- 2 eggs
- 1 tablespoon vanilla extract
Method
Prep:15min ›
Cook:40min ›
Ready in:55min
- Grease a 23x33cm (9x13 in) baking tin and preheat oven to 180 C / Gas 4.
- Drain crushed pineapple and reserve juice. Combine melted butter, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of the greased baking tin. Add enough water to remaining juice to make 325ml (11 fl oz) of liquid. Set aside.
- Combine flour and baking powder. Set aside.
- Cream butter and caster sugar until light and fluffy. Add eggs and vanilla and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
- Pour batter over pineapple mixture in baking tin. Bake in the preheated oven for 40 minutes, or until skewer inserted in centre comes out clean. Cool in tin 5 minutes and then invert onto a serving platter.
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Reviews & ratings
Average global rating:
(114)
Reviews in English (100)
Altered ingredient amounts. Wonderful taste, and simplicity itself. We couldn't find a bakery that made Pineapple Upside-down Cake and this recipe was the best one we've tried. If you like too, add double the amount of brown sugar, butter and juice for the topping to really indulge yourself. - 18 Jul 2008
Altered ingredient amounts. Recipe was Great - like my mother's recipe.. All Six of my grandchildren loved it I altered a bit - Doubled brown sugar & butter/sliced pineapple and then Cooled for at least 30 minutes before turning out - - 18 Jul 2008
Something else. used sliced pineapple with cherries cut in half in centre of each pineapple. - 18 Jul 2008
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