Upside Down Pineapple Cake

    (332)
    50 minutes

    Upside down cake is an Aussie classic; this recipe uses fresh pineapple and pineapple juice to make the cake batter for an all round great pineapple cake.


    305 people made this

    Ingredients
    Serves: 12 

    • 175g butter, melted
    • 1 cup (175g) soft dark brown sugar
    • 3/4 cup (190ml) unsweetened pineapple juice
    • 1 small fresh pineapple, peeled, cored and cut into rings
    • 1 2/3 cups plain flour
    • 1/2 teaspoon salt
    • 100g caster sugar
    • 2 teaspoons baking powder
    • 3 eggs, separated
    • 1/2 teaspoon vanilla essence

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 200 degrees C. Grease a 23cm round cake tin with butter.
    2. Mix 75g of the butter with the dark brown sugar and 4 tablespoons of the pineapple juice. Spread this mixture in the bottom of the prepared tin. Arrange the pineapple rings on top in a decorative pattern and set aside.
    3. Stir together the flour, salt, caster sugar and baking powder.
    4. Beat the egg whites in a bowl with an electric mixer until stiff peaks form. Set aside. In a separate bowl, beat two of the egg yolks until pale and creamy and then stir in the vanilla and the remaining pineapple juice and melted butter. Stir into the flour mixture until just combined. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
    5. Bake for 30 minutes. Let cake cool for 10 minutes, then cover cake tin tightly with a serving dish and invert so that the cake is tipped out, pineapple side is up.

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    Reviews and Ratings
    Global Ratings:
    (332)

    Reviews in English (279)

    1

    Something else. I am fascinated by the notion that pineapple has to be round with a hole in the middle, as if the canned format is the correct configuration! Octagons, triangles...  -  12 Mar 2011

    by
    175

    this was a very good homemade cake recipe.... the only reason i'm giving it 4 stars is b/c the topping didn't turn out the way i thought..it was very oooey gooey and i thought it was supposed to be kinda crispy .... (i baked it exactly as the recipe said, i didn't lower the temp.) SO READ THIS IF YOU ARE MAKING THIS RECIPE.... WHEN YOUR CAKE IS DONE BAKING AND HAS COOLED........IF YOUR TOPPING IS KINDA RUNNY/GOOEY/NOT CRISPY ENUF FOR YOUR LIKING( you can only tell by flipping it out of the pan first) COVER A PAN IN FOIL AND PLACE CAKE ON PAN (topping up) and place cake in oven on BROIL for a few minutes (depending on how crispy you want it) the pineapple will get a little brown also, but it really helped the topping and still tasted delicious!  -  13 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    125

    This cake is absolutely perfect! My only complaint is my family started cutting away at my beautiful creation before I could take a picture to post. I followed the recipe as is. I did add a little, too. After I put the brown sugar mix in I sprinkled coconut on top and then layered the pineapple and added some maraschino cherries to the design. I made two cakes and after they cooled I stacked them. SIMPLY WONDERFUL - especially the cake's texture and the way the candied sauce just melts into the cake without making it soggy. Someone said they didn't know what stiff but not dry egg whites meant. When you hit that foamy looking stage turn your mixer up and keep going for another minute or so. The egg whites will leave ripples and look shiny.  -  08 Jan 2009  (Review from Allrecipes USA and Canada)

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