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Pineapple Upside-Down Cake
A retro American butter cake baked over caramelised pineapple rings — flipped to reveal the pattern.
Total time
60 min
Prep
20 min
Cook
40 min
Difficulty
medium
Cuisine
American
vegetarian
Ingredients
6 tbspbutter, melted
3/4 cupbrown sugar
1 tinpineapple rings in juice
8glacé cherries
175gbutter, softened
175gcaster sugar
3eggs
175gself-raising flour
1 tspvanilla extract
2 tbsppineapple juice from tin
Instructions
1
Pour melted butter into a 23cm round tin. Scatter brown sugar. Arrange pineapple rings. Place cherry in each centre.
2
Beat butter and caster sugar until pale. Add eggs one at a time.
3
Fold in flour, vanilla and pineapple juice.
4
Pour over pineapple carefully.
5
Bake at 180°C for 35-40 minutes. Cool 10 minutes. Invert onto a plate.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
992
Protein
9.4g
Fat
56.8g
Carbs
115g
Fiber
1.3g
Sodium
334mg
Reviews
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