Pineapple Upside Down Cake Recipe | Breakfast Care

An upside-down cake is a cake that is baked in a single pan with its toppings at the bottom of the pan, hence “upside-down.

• 2 cups flour
• 2 eggs
• 2 cups caster sugar
• 100g softened butter
• 100g golden caster sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 7 glace cherries
• 7 pineapple rings in syrup, drained and syrup reserved

  1. Heat oven to 180° C.

  2. For the topping: Mix softened butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top, then place 7 glace cherries in the centres of the rings.

  3. In a large bowl, add softened butter, caster sugar, flour, baking powder, vanilla extract, 2 eggs and pineapple syrup. Mix well until smooth consistency.

  4. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins.

  5. Leave to stand for 5 mins to cool down.

  6. Transfer the cake on the plate and serve.

  7. Enjoy!

You can refrigerate in airtight container for up to 3 days.

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