Pineapple Upside-Down Cake
A classic pineapple upside down cake is easy to make and goes beautifully with cream or ice cream.
| Ingredients For the cake
For the topping
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Instructions
Prepare the topping
- Cream together the butter and soft brown sugar in a bowl.
- Lightly grease a 9" (23 cm) cake tin and spread the mixture onto the base and ½" (1 cm) up the side.
- Arrange 7 pineapple rings on the base of the tin and place a glacé cherry in the centre of each of them. Keep the syrup the pineapple came in!
Prepare the cake batter
- Place all the cake ingredients in a bowl together with 2 tbsp of the pineapple syrup. Beat until smooth.
- Pour the batter into the cake tin and spread evenly.
- Bake at 180° for about 35 minutes.
- Allow the cake to cool for 5 minutes before turning the cake out onto a plate. Leave for 2-3 minutes before lifting the cake tin from the plate.
- Allow the cake to cool for 10-15 minutes before serving.
Titli's Tips
This is best eaten warm with cream or ice cream, but is equally delicious cold.
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 193
9%
Calories from Fat 98
Total Fat 10.9g
16%
Saturated Fat 6.7g
33%
Unsaturated Fat 3.5g
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Amount Per Serving
% Daily Value
Total Carbohydrate 22.5g
7%
Dietary Fibre 0.6g
2%
Sugars 15.2g
Protein 2.0g
4%
Cholesterol 84.2mgs
28%
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