Pineapple upside-down cake
HB-5208 · Hand-built original · American
A retro pineapple upside-down cake with caramelised pineapple rings over a vanilla sponge.
AmericanCakes and baking1 hr 30 minServes 850 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: tin pineapple rings in juice
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:8quantities adjust to match
Ingredients
- 15 oz tin pineapple rings in juice (drained weight 8¾ oz)
- 4 tbsp soft light brown sugar
- 8oz unsalted butter, softened, plus extra for greasing
- 6oz caster sugar
- 3 free-range eggs, beaten
- ½ tsp vanilla bean paste
- 6oz self-raising flour
- 1 tsp baking powder
- pinch of salt
- 2 tbsp milk
Method
- Heat the oven to a moderate setting and grease a cake tin.
- Arrange the pineapple rings in the tin and sprinkle with the brown sugar.
- Cream the butter and caster sugar, beat in the eggs and vanilla, then fold in the flour, baking powder, salt and milk.
- Spread the batter over the pineapple and bake for about 30 minutes to 1 hour until golden and cooked through.
- Rest briefly, turn out upside down and serve warm.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
50 kcalCalories
4.3 gProtein
7.5 gCarbs
0.5 gFat
0.2 gSaturates
0.2 gFibre
5.4 gSugars
77 mgSodium
0 mgCholesterol
168 mgPotassium
50 mgCalcium
1.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data