Pineapple Upside-Down Cake
​Recipe update: 11/10/19
INGREDIENTS:
  • 1 1/2 tbsp unsalted butter, melted
  • 1 1/2 tbsp brown sugar
  • 1 can pineapple rings or slices in juice
  • 6 tbsp unsalted butter, softened 
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup self-rising flour
To substitute Self-rising flour:
  • 1 cup all purpose flour + 1/4 tsp salt  + 1 1/2 tsp baking powder
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Arrange pineapple slices on the base of the ring tin.
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Beat softened butter and the sugar using electric beater until creamy.
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Fold in flour alternately with the reserved pineapple juice.
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Transfer the mixture over the pineapple and smooth the surface.
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HOW TO MAKE PINEAPPLE UPSIDE DOWN CAKE:
  • Preheat oven to 350 degrees F.
  • Lightly grease an 8in ring tin. 
  • Combine melted butter and brown sugar. Pour over into the the ring tin.
  • Arrange pineapple slices on the base of the ring tin. Reserve 1/2 cup of the pineapple juice.
  • Beat softened butter and the sugar using electric beater until creamy.
  • Continue beating while adding the eggs gradually. 
  • Add the vanilla extract and beat until well combined.
  • Fold in flour alternately with the reserved pineapple juice. 
  • Transfer the mixture over the pineapple and smooth the surface.
  • Bake for 30-35 minutes or until toothpick or skewer inserted into the center of the cake comes out clean. Do not over bake.
  • Remove from the oven. Leave in the tin for few minutes to cool.
  • Loosen the edges with a knife. Invert to transfer to a serving plate.
  • Enjoy!

*** You can also add maraschino cherries in the middle of the pineapple rings if you like. 
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