Upside down cakes make a fabulous and impressive dessert. Pineapple is caramelised on the bottom of the pan and the cake is flipped after cooking to produce the signature look.
- 60 gram butter
- 1/2 cup (110g) firmly packed brown sugar
- 450 gram canned pineapple slices in syrup
- 13 red glacé cherries
- 125 gram butter, extra
- 1/2 cup (110g) firmly packed brown sugar, extra
- 2 eggs
- 2 cup (300g) self-raising flour
- 1/4 cup (60ml) milk
Preheat oven to 180°C/350°F. Grease a 22cm (9-inch) square cake pan, line base and sides with baking paper.
Beat butter and sugar in a small bowl with an electric mixer until just combined. Spread mixture on base of pan.
Drain pineapple slices, reserving ¼ cup (60ml) of the syrup. Arrange pineapple and cherries on butter mixture.
Beat extra butter and extra sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Fold in sifted flour and combined reserved syrup and milk in batches until smooth. Spread mixture carefully over pineapple.
Bake cake 1 hour. Stand cake in pan for 5 minutes before turning out onto a serving plate.