Pineapple Upside-Down Cake
Retro-favourite golden caramelised pineapple cake that never goes out of style.
Ingredients 🌶️
🍍 Don't have fresh pineapple on hand? Check what's in season right now or see if neighbors have tree-ripened, organic crops available on the PickFresh app.
Preparation
Melt butter and brown sugar in a cake tin. Arrange pineapple rings with cherries.
Beat butter, sugar, eggs and vanilla until fluffy.
Fold in flour and baking powder alternating with pineapple juice.
Pour batter over pineapple. Bake 175°C for 35–40 minutes. Invert.
Pineapple Upside-Down Cake
Retro-favourite golden caramelised pineapple cake that never goes out of style.
Prep
20 mins
Cook
40 mins
Servings
8
Energy
1780 kJ
Ingredients
- 440g can pineapple rings
- 60g butter
- 120g dark brown sugar
- 8 cherries
- 200g flour
- 200g caster sugar
- 2 tsp baking powder
- 120g butter, softened
- 2 eggs
- 1 tsp vanilla
🍍 Don't have fresh pineapple on hand? Check what's in season right now or see if neighbors have tree-ripened, organic crops available on the PickFresh app.
Nutrition per serving
Method
- 1
Melt butter and brown sugar in a cake tin. Arrange pineapple rings with cherries.
- 2
Beat butter, sugar, eggs and vanilla until fluffy.
- 3
Fold in flour and baking powder alternating with pineapple juice.
- 4
Pour batter over pineapple. Bake 175°C for 35–40 minutes. Invert.
Always buy fresh ingredients
Use PickFresh to scan produce before you cook. Know exactly how fresh it is.