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Pineapple Upside-down Cake

Prep Time30 minutes
Cook Time45 minutes
Course: Cake

Equipment

  • 1 20cm round cake tin or loaf tin or 20cm long loaf tin
  • 1 Bowl
  • measuring cups
  • 1 Egg beater
  • 1 plate or breadboard big enough to put the cake on

Ingredients

  • 1/3 cup butter
  • 1/2 cup brown sugar
  • 450 g tin pineapple slices
  • 6 dstsp pineapple juice from tin of pineapples
  • 2 eggs
  • 2/3 cup sugar
  • 1 tsp vanilla
  • 1 cup self-raising flour
  • 1 tsp salt

Instructions

  • Set oven to warm to 180C
  • Drain tin of pineapples keeping the juice
  • Grease the cake tin or loaf tin with some butter
  • Melt butter in cake or loaf tin
  • Sprinkle brown sugar over butter in cake tin or loaf tin
  • Place pineapple rings on top of the butter and brown sugar
  • In a bowl beat two whole eggs till they are thick and creamy about five minutes
  • Beat in the sugar gradually
  • Beat in the 6 dessertspoons of pineapple juice
  • Add the vanilla and beat again
  • Gradually beat in the self-raising flour
  • Add the salt
  • Pour the batter over the pineapples in the cake tin.
  • Put tin into the oven and bake for 40-45 minutes
  • Remove cake tin from the oven and turn upside down on a plate or breadboard
  • Do not remove cake tin or loaf tin for a few minutes.
  • Remove cake tin or loaf tin. The cake is now ready to eat