Pineapple upside-down cake
40 min
for 8 people
Delicious pineapple lines the bottom of this cake, along with a sweet caramel sauce. Turn the cake upside down to reveal the goodies.
Topping
| 100 g | Butter |
| ¾ cup | Brown sugar |
| 1 tin | Pineapple rings (Main) |
Cake
| 100 g | Butter |
| 1 cup | Sugar |
| 2 | Eggs |
| 1 tsp | Vanilla essence/extract |
| 1 ¼ cups | Flour (Main) |
| 2 tsp | Baking powder |
| 1 tsp | Cinnamon |
| 1 | Lemon, zest |
| ¼ cup | Glace ginger, chopped |
Directions
- Preheat oven to 180C.
- To make the topping: melt the butter.
- Sprinkle the sugar on the base of a greased 23cm cake tin.
- Pour over the melted butter. Arrange the pineapple slices on the base.
- To make the cake: beat the butter and sugar until light and creamy.
- Add the eggs one at a time, beating after each. Add the vanilla and beat through.
- Into the bowl sift the flour, baking powder, and cinnamon.
- Add the zest and ginger. Stir gently until well combined. Pour over the pineapple.
- Bake for 40 minutes or until a skewer comes out clean.
Tip:Let the cake sit for a few minutes then tip on a plate to prevent the caramel from sticking and allowing excess to drip down the sides.