Zutaten für Golden Circle Pineapple Upside Down Cake
- 1 (20 ounce) can pineapple rings
- 250g (1 cup) butter
- 150g (1 cup) packed brown sugar
- 8-10 maraschino cherries (for decorating)
- 150g (1 cup) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Not used directly; recipe specifies all-purpose flour and baking powder separately.
- 125ml (1/2 cup) milk
- 170g (1 1/2 cups) all-purpose flour
- 2 teaspoons baking powder
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Zubereitung von Golden Circle Pineapple Upside Down Cake
- Preheat oven to 180°C (350°F).
- **Prepare the Pineapple Layer:**
- Melt 125g (1/2 cup) butter in a 20cm round cake tin. Brush the melted butter evenly up the sides of the tin.
- Sprinkle 150g (1 cup) packed brown sugar evenly over the melted butter in the bottom of the tin.
- Arrange one 20oz can of pineapple rings in the tin, placing a maraschino cherry in the center of each ring.
- **Make the Cake Batter:**
- Cream together 125g (1/2 cup) softened butter and 150g (1 cup) granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, sift together 170g (1 1/2 cups) all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 125ml (1/2 cup) milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter evenly over the pineapple and cherries in the prepared tin.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before carefully inverting it onto a serving plate.
- Serve warm or cold. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
141g
Fat
41g
Carbs
17g
