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Pineapple Upside Down Cake

A little ray of sunshine.
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Prep Time:15 minutes
Cook Time:30 minutes
Servings: 8

Ingredients

Topping

  • 60 g unsalted butter (¼ cup)
  • ½ cup brown sugar, moderately packed
  • 430 g tin pineapple rings (a lot of people say get the rings in juice because they add the juice to the batter, but I think in syrup is ok too)
  • optional - maraschino cherries, pecan halves, or dried cranberries as seen in photos above

Batter

  • 2 eggs
  • ⅓ cup vegetable oil
  • 1 cup sugar - white or brown or a combination
  • 2 tsp vanilla extract
  • ½ cup buttermilk
  • 1½ cups plain flour
  • ½ tsp salt
  • 2 tsp baking powder

Instructions

  • Preheat oven to 180℃/350℉.

Topping

  • Melt butter in saucepan over low heat, add brown sugar and stir until dissolved.
  • Pour topping into 23cm/10" cake pan.
  • Place pineapple rings in the topping ensuring sides touch. Either use whole rings, or a single whole in the centre, surrounded by half rings. Add cherries and nuts if using.

Batter

  • Sift flour, salt and baking powder together.
  • Beat eggs until light. Add vegetable oil. Add in sugar, milk and vanilla.
  • Add in the flour mixture and beat on medium for a few minutes.
  • Spoon batter over topping. Bake for 30 minutes or until skewer is clean.
  • After taking cake out of the oven, invert onto a plate. Leave the cake in the pan upside down for five minutes to make sure all the topping drops out of it before removing.