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We hope you got benefit from reading it, now let’s go back to pineapple upside-down cake recipe. You can cook pineapple upside-down cake using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Pineapple upside-down cake:
- You need 4 oz butter, softened
- Take 4 oz caster sugar
- Provide 2 eggs
- Prepare 4 oz self raising flour
- Get For the topping
- Get 16 oz tin pineapple rings, drained
- Get 1 1/2 oz butter
- Use 4 oz soft Brown sugar (I used dark, but your choice)
- Use Glace cherries
Steps to make Pineapple upside-down cake:
- Pre heat oven to 190 c, 180 fan. Lightly grease an 8 inch round tin.
- Cream together butter and caster sugar until light and fluffy, beat in the eggs, one at a time, if mix splits add spoonful of flour.
- Gradually add the rest of the flour, mix lightly after each addition.
- Cut all but one of the pineapple ring in half, arrange in the bottom of prepared tin. Place glace cherries in 'holes.
- Melt the butter in a small pan, add the brown sugar and stir. Pour over the pineapple.
- Spread the cake mix over the fruit, bake in centre of preheated oven for 40-45minutes, check with skewer or toothpick.
- When cooked immediately turn out onto a plate.
- Can be eaten warm or cold, cut in to wedges,with cream or ice cream.
- Does not keep well, so best eaten on the day.
This is one of the most popular Pineapple Upside-Down Cake on this site. My mother has an easier version where you don't need to beat the egg whites separately. Vegan pineapple upside down cake from scratch! Not only is this easy recipe vegan (dairy-free, egg-free), but it's also gluten-free, refined sugar-free, and healthier than most classic pineapple upside down cakes. This pineapple upside-down cake from Delish.com will remind you why it's a classic.
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