Pineapple Brown Sugar Upside-Down Cake (Print version)
Pineapple rings bake beneath a simple butter cake in a layer of brown sugar and butter.
# Ingredients:
Ingredients
01 -
7 drained pineapple rings
02 -
150 g butter, divided
03 -
80 g brown sugar
04 -
120 g white sugar
05 -
2 large eggs
06 -
180 g plain flour
07 -
1½ tsp baking powder
08 -
100 ml milk
09 -
1 tsp vanilla extract
10 -
¼ tsp salt
# Instructions:
01 -
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.
02 -
Beat the remaining 100 g softened butter with white sugar until creamy. Beat in eggs one at a time and add vanilla.
03 -
Mix flour, baking powder and salt. Fold into the butter mixture in two additions, alternating with milk.
04 -
Spoon batter gently over the pineapple and level the surface without moving the fruit.
05 -
Bake 35–45 minutes until golden and a skewer inserted into the cake comes out without wet batter.
06 -
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.
07 -
Cool before covering. Refrigerate leftovers within two hours for up to three days. Bring slices toward room temperature before serving for a softer crumb.
# Good to know:
01 -
Includes 10 minutes resting or cooling time.