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Pineapple rings bake beneath a simple butter cake in a layer of brown sugar and butter. Turning the cake out while it is still warm reveals the glossy fruit topping.
Ingredients
- 7 drained pineapple rings
- 150 g butter, divided
- 80 g brown sugar
- 120 g white sugar
- 2 large eggs
- 180 g plain flour
- 1½ tsp baking powder
- 100 ml milk
- 1 tsp vanilla extract
- ¼ tsp salt
Method
- Heat oven to 180°C / 350°F. Line the base of a solid 23 cm round cake pan with baking paper. Melt 50 g butter and spread over the base, then sprinkle brown sugar evenly. Arrange drained pineapple rings in a single layer.
- Beat the remaining 100 g softened butter with white sugar until creamy. Beat in eggs one at a time and add vanilla.
- Mix flour, baking powder and salt. Fold into the butter mixture in two additions, alternating with milk.
- Spoon batter gently over the pineapple and level the surface without moving the fruit.
- Bake 35–45 minutes until golden and a skewer inserted into the cake comes out without wet batter.
- Rest in the pan for 10 minutes. Run a knife around the edge, place a serving plate on top and carefully invert using oven gloves. Lift away the pan and peel off the paper.
- Cool before covering. Refrigerate leftovers within two hours for up to three days. Bring slices toward room temperature before serving for a softer crumb.
Drain and blot the pineapple
Extra packing juice can make the topping watery. Drain the rings thoroughly and pat them gently with kitchen paper before arranging them in the pan.
Use a solid cake pan
A springform seam can leak the butter and sugar mixture. A solid round pan keeps the topping in place while it bakes.
Invert while warm
Ten minutes gives the cake time to settle without letting the topping harden completely. Use a plate wider than the pan and protect your hands from hot syrup.
FAQs
- How many servings does this make?
Makes 8 servings using the pan or equipment listed.
- What should I check before serving?
Rest in the pan for 10 minutes. Run a knife around the edge, place a serving plate on top and carefully invert using oven gloves. Lift away the pan and peel off the paper.
- How should I store leftovers?
Cool before covering. Refrigerate leftovers within two hours for up to three days. Bring slices toward room temperature before serving for a softer crumb.
