Ingredients for Golden Circle Pineapple Upside Down Cake
- Pineapple In Syrup
- 250g (1 cup) butter, softened (125g for topping, 125g for batter)
- 150g (1 cup) packed brown sugar
- Glace Cherries
- Caster Sugar
- 2 large eggs
- Vanilla Essence
- Self Raising Flour
- 125ml (1/2 cup) milk
How to Make 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!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
141g
Fat
41g
Carbs
17g
