Quick & Easy

Pineapple upside-down cake

Upside down cakes make a fabulous and impressive dessert. Pineapple is caramelised on the bottom of the pan and the cake is flipped after cooking to produce the signature look.
1H 20M



1.Preheat oven to 180°C/350°F. Grease a 22cm (9-inch) square cake pan, line base and sides with baking paper.
2.Beat butter and sugar in a small bowl with an electric mixer until just combined. Spread mixture on base of pan.
3.Drain pineapple slices, reserving ¼ cup (60ml) of the syrup. Arrange pineapple and cherries on butter mixture.
4.Beat extra butter and extra sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Fold in sifted flour and combined reserved syrup and milk in batches until smooth. Spread mixture carefully over pineapple.
5.Bake cake 1 hour. Stand cake in pan for 5 minutes before turning out onto a serving plate.

Store cake in an airtight container at room temperature for 1 day or in the fridge for 2 days.


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