Classic Moist Pineapple Upside-Down Cake

Imagine a slice of warm moist classic pineapple upside-down cake with a dollop of cold vanilla ice cream on the side. A moment of silence please. I need to complete this dream by taking that very first mouth salivating bite! Heavenly!

It’s the type of cake your mom or grandmother probably made all the time. Packed with love and good memories, this classic is really hard to come by. Actually, many good old-fashioned cakes these days are difficult to find in stores so why not just make it yourself. I don’t think many things taste better than baked goods fresh from the oven.

 

Here are the ingredients and recipe to make my own mother’s amazing pineapple upside-down cake.

 

Ingredients:

1 cup butter

3/4 cup sugar

3 eggs

5 tablespoons warm milk

1 cup flour

1 1/2 teaspoons baking powder

1 can pineapple slices (8oz can)

 

For Syrup:

6 tablespoons sugar

4 tablespoons pineapple juice

 

Preheat the oven to 165 degrees C.

Make the cake batter by first beating the butter and sugar until it’s light and fluffy. Add the eggs and warm milk and continue to beat for another 2 minute or until well combined. Lastly, add the flour, baking powder and salt. Mix lightly until just combined. (Tip: Do not over mix once you’ve added the flour or your cake won’t be very pretty.) Set aside.

Grease an 9″ round pan with butter. Place one pineapple slice in the middle. Cut the rest of the pineapple slices in half and arrange it circling the centre slice. You can now either cut your cherries in half to place in the middle of each pineapple slice or, if you’re cherry crazy, add them in whole. They are mainly there to add a pop of colour.

In a pan over medium heat; melt 6 tablespoons of sugar in 8 tablespoons of pineapple juice. Remove from the heat as soon as your sugar mixture turns light golden brown. Immediately pour this gooey good stuff over your arranged pineapple slices, as evenly as possible.

Pour the batter over the pineapple slices and gently spread to even out the top. Bake the cake for 35 to 40 minutes.

Let the cake rest for 5 minutes before carefully inverting the cake pan onto a plate. It should come out easily. Let the cake cool slightly before cutting. It’s best served warm. If you have that vanilla ice cream on hand though, oh man, forget about your waistline lah!

 

print
Write Your Comment
Elina Jasmi
Elina Jasmi

Elina aspires to travel more, laugh as often as possible and discover more sinful eats to add to her ever expanding comfort food list.

Spoon with us. Get bite-sized recipes, stories and favorite Malaysian childhood food memories delivered right to your inbox.

Sign up for HERE'S Salon & Spa Giveaway

Tweet us 
@butterkicap

Show the world just how amazing Malaysian food is.

Hashtag us at #butterkicap

Load More
Something is wrong. Response takes too long or there is JS error. Press Ctrl+Shift+J or Cmd+Shift+J on a Mac.