American · Dessert
Pineapple Upside-Down Cake
A classic American skillet-style cake flipped to reveal a glossy caramelised pineapple and cherry top, baked over a tender vanilla butter sponge. The brown sugar and butter melt together under the fruit to form a sticky caramel that coats the cake once inverted, giving every slice a burnished, fruity top and a soft, moist crumb beneath.
$1
20 minsPrep
34 minsCook
69 minsTotal
MediumLevel
Nutrition per serving
414Calories
4.5gProtein
19.4gFat
56.3gCarbs
36.2gSugar
0.9gFiber
468mgSodium
99mgChol
11.6gSat Fat
124mgPotassium
48mgCalcium
1.7mgIron
0.2mcgVitamin B12
13.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Champagne
local
Iced Tea with Lemon
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 175°C (350°F) and grease a 10cm/4 inch round cake tin.
2
Melt 18g butter and pour into the base of the tin, then scatter the brown sugar evenly over it.
3
Arrange the pineapple rings over the sugar layer and tuck the cherry halves into the gaps and ring centres.
4
Sift the cake flour, baking powder and salt together into a bowl and set aside.
5
In a separate bowl, cream the softened butter and sugar until pale and fluffy, about 2 minutes.
6
Beat in the egg and vanilla extract until smooth, then fold in the flour mixture alternately with the milk in two additions until just combined.
7
Spoon the batter gently over the pineapple layer, smoothing the top so it reaches the edges of the tin.
8
Bake for 32-36 minutes until a skewer inserted into the sponge comes out clean and the top springs back lightly.
9
Remove from the oven and let the cake sit in the tin for 5 minutes, then run a knife around the edge.
10
Place a plate over the tin and carefully invert the cake so the pineapple layer sits on top, glossy side up.
11
Let the cake cool on a wire rack for at least 15 minutes before slicing to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18g18g Butter, melted
- 30g30g Brown Sugar
- 55g55g Pineapple, sliced into rings
- 8g8g Cherry, pitted, halved
- 48g48g Cake Flour, sifted
- 2g2g Baking Powder
- 1g1g Salt
- 35g35g Sugar White
- 25g25g Butter, softened
- 28g28g Egg, lightly beaten
- 3g3g Vanilla Extract
- 22g22g Whole Milk
