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Pineapple Upside-Down Cake Recipe

by Benjamin Sauerborn
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Pineapple Upside-Down Cake Recipe

  Recipes Pineapple Upside-Down Cake Recipe European Print This
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 75g butter, melted
  • 75g brown sugar
  • 6 pineapple rings
  • 6 maraschino cherries
  • 150g caster sugar
  • 150g unsalted butter, melted
  • 3 eggs
  • 1 tsp vanilla extract
  • ¼ cup of pineapple syrup
  • 150g self-raising flour
  • 1 ½ tsp baking powder

Instructions

  1. Whisk together 75 grams of brown sugar and 75 grams of melted butter until thick and smooth then use that to grease a 10 x 8 baking tray.
  2. Lay down 6 pineapple rings and place a maraschino cherry in the center of each one. 
  3. Preheat the oven to 350°F.
  4. Combine the melted butter and caster sugar in a large mixing bowl. Add a teaspoon of vanilla extract, ¼ cup of the pineapple syrup from the can then crack in three eggs whisking after adding each one.
  5. Sieve in 150 grams of self-raising flour with 1 ½ teaspoon of baking powder then whisk until it forms a smooth batter.
  6. Pour the batter into the baking tray over the pineapples, shake lightly to distribute evenly, then bake the cake for 30-35 minutes or until an inserted skewer comes out clean. 
  7. Allow cooling for at least 15 minutes before removing from the baking tray.

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