Upside-down pineapple cake recipe

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Rating:

5/ 5 stars 10 Votes
  • Cuisine: Modern Australian
  • Serves 8-10

This pineapple upside-down cake is a great way to welcome the warmer weather.

Ingredients

1 pineapple
110g (1/2 cup) raw sugar
100g melted butter
250g soft butter
220g (1 cup) caster sugar
3 medium eggs
1 tsp vanilla extract
225g (1 1/2 cups) self-raising flour
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Preparation

Preheat oven to 180°C (350°F).

Peel and core pineapple and cut into slices. Butter and line a 23cm springform cake tin with greaseproof paper and arrange a layer of pineapple slices in the base.

Sprinkle raw sugar over pineapple slices, then drizzle melted butter over the top. Dice remaining pineapple and set aside.

Cream butter and sugar until pale and fluffy. Add eggs, one by one, incorporating well after each addition. Add vanilla extract and flour. Mix until well combined.

Add remaining diced pineapple, and then spoon cake mixture on top of pineapple in tin. Bake in preheated oven for 40 minutes, or until a skewer comes out clean.

To serve, remove ring and turn upside-down and there you have it pineapple upside-down cake.

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

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Comments (2)

   
22 Nov 2009 10:23 AEST
Angela
Castle Hill
Delicious recipe
This cake tasted delicious! Thanks for the easy recipe.
Agree(1 people agree)
Disagree(0 people disagree)
05 Nov 2009 02:00 AEST
Irene
Torres Strait
Taste of Summer
This is a simple recipe to make such a delicious treat for the family. Serve with a dolop of thickened cream or natural yoghurt! Mmmmm the Best!
Agree(1 people agree)
Disagree(0 people disagree)

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