Pineapple Upside-Down Cake
This recipe is the perfectly sweet, fruity, and nostalgic cake that will always be a hit!
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 3 eggs
- 200 g butter 175 g for the cake, 25 g for the topping
- ½ tsp cinnamon powder
- ¾ cup white sugar
- ½ cup brown sugar
- Pinch of salt
- 1 tsp grated lemon zest
- 2 tsp vanilla essence
- 1 tin pineapple slices
- ½ cup pineapple syrup or juice from pineapple slices
- Maraschino cherries halved
Instructions
- Preheat the oven to 325°F (165°C). Let 175 g of butter soften at room temperature.
- Cream butter and ¾ cup white sugar until light and fluffy. Add eggs one at a time, then mix in vanilla essence and lemon zest.
- In a separate bowl, combine flour, baking powder, cinnamon, and salt. Gradually add to the wet mixture, alternating with pineapple syrup, until smooth.
- Melt 25 g butter and pour into a buttered cake pan. Sprinkle brown sugar evenly over the melted butter.
- Arrange pineapple slices over the sugar and place cherry halves in the centers. Pour cake batter on top, smoothing it out.
- Bake for 45 minutes or until a skewer comes out clean. Let cool for 5–10 minutes, then invert onto a plate and serve warm.