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Caribbean pineapple upside-down cake Recipe

Ingredients for people

  • Unsalted butter : 100 g
  • Self raising flour : 100 g
  • Caster sugar : 100 g
  • Baking powder : 1 Tsp
  • Vanilla Paste : 1 tea spoon
  • Whole egg(s) : 2 whole

    Part two of the recipe
  • Unsalted butter : 50 g
  • Soft brown sugar : 50 g
  • Tinned pineapple : 500 g
  • 1Part one

    Heat the oven to 180 degrees.

    Warm the 100g of butter to room temperature .

    In a mixing bowl along, using an electric whisk beat the 50g butter and 50g of brown sugar together until creamy, spread the mix over the base of a baking tray and arrange the pineapple rings on top.

    In a clean mixing bowl, add the softened butter, golden caster sugar, self-raising flour, baking powder, vanilla past, eggs and mix with an electric whisk until a soft consistency.

    Spoon into the baking tray on top of the pineapple and smooth out untill level.

    Bake for 35 mins.

  • 2To serve

    Leave to stand for 5 mins and then turn out onto a plate. Serve warm.

Chef's tip

«To impress dinner party guests you can create individual portions by baking in ramekins.»

Pineapple upside-down cake is a traditional, fragrant and moist Caribbean cake.

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  • Preparation  10mins
  • Cooking time  35mins
  • Rest time  5mins

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