Pineapple Walnut Upside Down Cake

    Pineapple Walnut Upside Down Cake

    (92)
    1save
    1hour20min


    77 people made this

    This cake is ready as soon as it pops out of the oven and there's no need for icing. Just flip it over and it's beautiful.

    Ingredients
    Serves: 12 

    • 60g butter
    • 8 maraschino cherries
    • 1/4 cup walnut halves
    • 2/3 cup (100g) packed brown sugar
    • 550g tinned crushed pineapple with juice
    • 85g copha
    • 1/2 cup (110g) white sugar
    • 1 egg
    • 1 teaspoon vanilla essence
    • 1 1/4 cups (150g) sifted cake flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup (125ml) reserved pineapple juice

    Directions
    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Drain pineapple and reserve 1/2 cup of the juice.
    2. Melt butter in a 23cm round pan. Arrange cherries and walnut halves in the pan according to how many servings you want. Sprinkle with brown sugar and then pineapple.
    3. Cream together copha and white sugar until light and fluffy. Add egg and vanilla and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple juice, beating after each addition.
    4. Spread batter in pan over pineapple. Bake for 45 to 50 minutes. Let stand 5 minutes in the pan then invert onto serving plate. Serve warm.
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    Reviews and Ratings
    Global Ratings:
    (92)

    Reviews in English (91)

    by
    0

    This picture is nothing like the recipe says. It looks like its got pineapple pieces and not crushed pineapple, can not see any cherries or walnuts, are you sure the picture is of this particular recipe? Even thou the recipe sounds good.  -  04 Sep 2012

    by
    56

    The best.Many pineapple upside down cake recipes are too dry so I add all of the pineapple juice. I also use pineapple rings and the marichino cherries. Thank you for this recipe.  -  05 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    41

    The cake was really good with a nice texture but left me a little disapointed. I have used the Justin Wilson Pineapple Upside-Down Cake and it is just hard to beat that particular recipie. I added some pecan and almond slivers along with a touch more brown sugar and pineapple juice the next time I made the cake and these items added a little more variety.  -  27 Oct 2001  (Review from Allrecipes USA and Canada)

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