Upside-down pineapple cake recipe

Created by
  Print    Enlarge text

Rating:

4/ 5 stars 4 Votes
  • Cuisine: Modern Australian
  • serves 6-8

This cake has a gorgeous gooey top which comes from the slices of pineapple, raw sugar and butter you place in the bottom of the tin before spooning in the cake mix. 

Ingredients

1 pineapple
60 g raw sugar
60 g melted butter
250 g soft butter
220 g (1 cup) caster sugar
3 medium eggs
1 tsp vanilla extract
225 g (1 1/2 cups) self-raising flour
View conversion table

Preparation

Preheat oven to 180ºC. Peel and core pineapple and cut into slices. Grease and line a 22 cm spring form cake tin with greaseproof paper and arrange a layer of pineapple slices in the base. Dice remaining pineapple and set aside. Sprinkle raw sugar over pineapple slices and then drizzle melted butter over them.

Cream butter and sugar until pale and fluffy. Add eggs, one by one, incorporating well after each addition. Add vanilla and flour. Mix until well combined. Add remaining diced pineapple, then spoon cake mixture on top of pineapple in tin.

Place tin on a baking tray in case of leaks, and bake in preheated oven for 40 minutes, or until a skewer comes out clean. To serve, remove ring and turn the cake upside-down. There you have itpineapple upside-down cake.
 

If you enjoyed this Upside-down pineapple cake recipe then browse more Modern Australian recipes, cake recipes, entertaining recipes, fruit recipes, baking recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

  Restaurant Book Online Suburb
1. Valentino's   Northbridge
2. Smithfield Tavern   Smithfield
3. Benny's Bar & Cafe   Fremantle
4. Arch Rival   Palmerston
5. Stirling Hotel   Stirling
6. Mahogany Inn   Mahogany Creek
7. Morning Star Estate   Mt Eliza
8. Anise   City
9. Artespresso   Kingston
10. The Boat House by the Lake   Barton

View all Modern Australian restaurants | Start a new search

Comments (1)

   
30 Jun 2010 09:47 AEST
keir
Marrickville
so naughty
i tried making this, and was overloaded by the sweetness. What did i expect, you might ask.....
Agree(0 people agree)
Disagree(0 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Tearing basil leaves

Tear basil leaves with your fingers rather than chopping with a knife. The steel of a knife oxidizes the basil and will turn the cut edge of the basil black.

Glossary

More

Lemon Pepper

A blend of black pepper and dehydrated lemon. Commonly used in salads, and on broiled meats, poultry, and seafood.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT