54min 4 ppl
Pineapple Upside Down Cake
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 5g
Carbs 52g
Fats 17g
About this dish
A buttery vanilla sponge baked over caramelised pineapple rings, then flipped to reveal a glossy, golden fruit topping.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Pineappletinned rings, drained500 g
Dairy & Eggs
- Unsalted butter85g melted for the topping, 115g softened for the cake200 g
- Eggs2
- Whole milk120 ml
Dried Goods
- Light brown sugarfor the topping150 g
- Plain flour200 g
- Baking powder2 tsp
- Granulated sugar150 g
Spices & Seasonings
- Salt0.25 tsp
- Vanilla extract1 tsp
Utensils
- 20 cm round cake tin
- Mixing bowl
- Electric hand mixer
Method
1
Pour the melted butter into a round cake tin, then sprinkle the light brown sugar evenly over the base.
Approx. 3 minutes
2
Arrange the pineapple rings over the sugar in a single layer.
Approx. 3 minutes
3
Whisk the flour, baking powder and salt together in a bowl.
Approx. 3 minutes
4
Beat the softened butter with the granulated sugar until pale and fluffy, then beat in the eggs and vanilla extract.
Approx. 5 minutes
5
Fold in the flour mixture alternately with the whole milk until just combined.
Approx. 4 minutes
6
Spoon the batter evenly over the pineapple rings.
Approx. 3 minutes
7
Bake at 175°C until a skewer inserted comes out clean, then turn out onto a plate while still warm.
Approx. 34 minutes
