The Classic Pineapple Upside Down Cake is simple and fun to make. It makes a perfect dessert for a an afternoon tea party. I have used my tried and tested old fashioned pound cake recipe here and that made it even more simpler to share with recipe with you. My favorite way to serve this upside down cake is along with Vanilla Custard and Walnuts, but you can serve it along with ice cream too.
I have also used the Sprig Extract of Natural Bourbon Vanilla, which is a very high quality vanilla extract which derives its signature flavour from the finest imported vanilla beans grown in Madagascar
I have shared how to make this cake egg free (eggless) as well using the Flaxmeal Egg Replacer.
Here are more cake recipes for you to try
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Equipments Used: Springform Round Cake Pan, KitchenAid Stand Mixer
Cooks in 40 M
Total in 60 M
To begin making the Pineapple Upside Down cake, we will first have to make the cake batter. Get the ingredients ready for the cake batter.
Beat the butter and sugar until fluffy. Gradually add the eggs and the Sprig Extract of Natural Bourbon Vanilla and beat until soft and fluffy. Add the flour, baking powder and salt and beat until the mixture is well combined.
Preheat the oven to 180C. Grease a round cake tin or a springform pan with butter and dust it with flour and keep aside.
Arrange pineapple rings on top and the center. Pour the cake batter on top of the pineapple and smooth it out so it’s level. Bake in the oven for about for 35 to 40 minutes until when a tester inserted inside comes out clean.
Once baked, remove the pineapple upside down cake from the oven and allow it to stand for 5 minutes. Run a knife around the edges to looses the pineapple cake from the sides.
Place a platter over the pineapple upside down cake pan and invert the cake onto the platter. You can use cherries to decorate the holed portions of the pineapple and top it with whipped cream.
Serve the Pineapple Upside Down Cake along with a scoop of ice cream or along with vanilla custard and walnuts.