Pineapple Upside-Down Cake. A Southern USA favourite. Made with DOLE Plantation Pineapple slices.
A while back on our honeymoon we went to the DOLE plantation in Oahu, Hawaii. Dole whip is one of the yummiest things that has ever graced this earth. I was very happy to find it in Disneyland a couple of years later.
Also I have fond memories of visiting the Big Pineapple in Queensland when i was about 5 years old. So I guess I’ve loved Pineapple for a long time. It’s also a great antihistamine (well fresh pineapple is) so I can always claim medicinal benefits.
This recipe is very quick and easy, and being an upside down cake it is very forgiving. It has the exact same cake recipe as my Strawberry Upside-Down Cake, however I have found an easier way of doing the brown sugar glaze.
Try this stunning old time favourite
- 1/4 Cup Brown Sugar
- 20 grams Unsalted Butter, melted
- 1 500-825g can Pineapple slices, drained. (Keep the juice for something else)
- 1 packed Glace Cherries
- 120 grams Unsalted Butter, softened
- 1/2 Cup Brown Sugar
- 1 egg
- 1 teaspoon Vanilla Extract
- 1 1/3 Cups Plain Flour
- 1 Cup Plain/Greek Yoghurt- or Sour Cream
- 1/4 teaspoon Bicarbonate of Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- Preheat the oven to 170 degrees Celsius, Fan Forced.
- Line a 21 cm cake or springform cake tin with baking paper. You may use a larger tin, however the cake mixture will be spread thinner (nothing wrong with this- it gives more room for more pineapple- you may need to slightly decrease your cooking time).
- Melt the 20 grams of butter in the microwave, pour into the bottom of the lined cake tin, brush evenly to coat. Sprinkle 1/4 cup brown sugar evenly over the base.
- Place the drained pineapple slices decoratively in the base of the cake tin on top of the brown sugar. Fill gaps with Glace Cherries.
- Sift the flour, bi-carb or soda, baking powder and salt together and set aside.
- Beat the butter and the sugar until light and fluffy.
- Add the egg and vanilla and beat again until well combined.
- Add the dry ingredients and stir with a wooden spoon until combined- the mixture will be very stiff.
- Add the yoghurt or sour cream, and stir until well combined. If lumpy, give another quick beat with the electric mixer.
- Spread the cake mixture over the pineapples arranged in the base of the tin being careful not to disturb your arrangement, gently smooth the top with a spatula.
- Bake in preheated oven for 30-35 minutes, or until skewer inserted comes out clean. Place a tray on the shelf underneath if using a springform tin as the sugar mixture may leak a little out the sides of a springform pan.
- If using a springform tin, remove the sides before flipping cake upside down.
- Gently peel off the baking paper, Voila!