I know. It sounds funny, I mean, aren’t all cakes baked and then turned upside-down when being removed from the baking tray? Exactly. So this time though, the toppings are at the bottom, then when removed from the oven, it’s turned and thus faces the right-side up 🙂
It brings back memories from my childhood, when mum and I would try out different baking recipes just to taste what looked good in the paper.
What you need
50g softened butter
50g brown sugar
100g caster sugar
100g self-raising flour
1tsp baking powder
1tsp vanilla extract (essence)
2tbsp pineapple syrup
What to do
Heat the oven to 180°C. Beat 50g butter and brown sugar together till it turns creamy. Spread on base of baking tray and arrange pineapple slices on top.
In a bowl, mix 100g butter and caster sugar to a creamy paste. Add eggs and beat. Add flour and baking powder and mix together. Then add 2tbsp of pineapple syrup and vanilla extract and beat to a soft consistency.
Pour on top of the pineapple slices already in baking tray and make it level.
Bake for 35mins or until golden brown. Let to stand for 5 minute, then turn onto a plate and serve.
And there you have it. A pineapple upside-down cake. It wasn’t hard at all, right?
Let me know your experience with this and share some pics too.