Pineapple Upside-Down Cake


Pineapple Upside-Down Cake from Yvonne Husband

¾ cup brown sugar
1 tin pineapple rings
9 oz | 250g butter, softened
1½ cups of castor sugar
4 eggs
1½ cups self-raising flour
½ cup plain flour
¾ cup milk
2 tbsp vanilla essence

Pre-heat oven to moderate slow (320⁰F | 160°C). Line the baking tin with baking paper. Place the brown sugar, pineapples and cherries on the bottom of the tin.

Cream butter & sugar until light and fluffy.

Add eggs one at a time, beating until just combined between additions.

Add vanilla essence to milk.

Fold in the combined sifted flour and milk mixture in two batches.

Bake at 320⁰F | 160°C for 1 hour 10 mins. Turn out of pan after 5 mins.

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