Skip to main content
logo
Food Advertising by

Pineapple Upside Down Cake


I made this Pineapple Upside Down cake using the same recipe as my earlier post on
'Peach Upside Down cake', merely substituting peaches with canned pineapple rings.  I filled up the gaps with walnuts resulting in a sourish, fruity and nutty taste.














I like this cake, soft and moist and do keep any left-overs in the refrigerator.

Ingredients
For the Topping, cream the following 2 ingredients
  • 2 oz butter/margarine 
  • 3  Tbsp brown sugar  
For the Cake
  • 4 oz butter/margarine
  • 3.1/2 to 4 oz caster sugar
  • 2 eggs
  • 1  tsp vanilla
  • 6  oz plain flour
  • 1.1/2 level baking powder
  • 1/8  tsp salt
  • 2  Tbsp milk
  • 1  tsp orange or lemon zest
  • Canned pineapple rings  - drained of  syrup
  • Walnuts
Method
  1. Sift flour with the baking powder, salt, set aside.
  2. Cream the 2 oz butter and brown sugar till creamy and spread it over the bottom and sides of an 8 inch square tin.
  3. Arrange the drained pineapple rings over the butter-sguar coating.  Fill up the gaps with walnuts.  Set aside.
  4. Cream  butter and sugar till light, creamy and thick.
  5. Add in eggs one @ a time.
  6. Fold in half sifted flour and add in the milk and vanilla.  Mix well and add in the remaining flour.
  7. Mix in the orange zest, scraping from the bottom and sides of the mixing bowl.
  8. Spoon batter over the pineapple rings and bake in a preheated oven @ 180 deg C for 50mins.
  9. When cake tests done, invert it immediately onto a serving plate.
  10. Leave for a few minutes before removing the cake tin.
  11. Let cool and serve.



hosted by Jess of Bakericious

I'm taking a short break, see you folks next week!

I'm also submitting this post to Lisa at  Sweet as Sugar Cookies.  Do check it out  'here'.


Comments

  1. baked to perfection Cheah! i'm gonna give this a try if i can soon!

    ReplyDelete
  2. I've never had pineapple cakes, but love the idea!

    ReplyDelete
  3. That looks lovely, the pineapples still look so fresh! I like that very a lot!

    ReplyDelete
  4. This looks pretty! I would like a slice for my breakfast now :)

    ReplyDelete
  5. Perfect for tea! Love pineapple upside-down cakes!

    ReplyDelete
  6. I just love pineapple upside down cake. Yours looks delightful. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-8.html

    ReplyDelete
  7. oh this looks so cute, love the pineapple slices ;) hmm very tropical and refreshing!

    ReplyDelete
  8. It looks so beautiful. Well done Cheah.

    ReplyDelete
  9. I like your idea of using walnuts to fill the gaps instead of glace cherries...because I prefer to eat walnuts than the glace cherries.

    ReplyDelete
  10. Feel like want to have a slice of this yummy cake with a cup of tea! sound good.

    ReplyDelete
  11. Me too - have not tried a pineapple cake. This is very nicely baked.

    ReplyDelete
  12. I can imagine that the cake soaking all the pineapple goodness.

    ReplyDelete
  13. I have heard so much about pineapple upside down cake, but never try one b4 myself. Must be very juicy... :)

    ReplyDelete
  14. It looks so pretty! Upside-down cake is in my to-bake list now!

    ReplyDelete
  15. Jess, Cooking Gallery, Jeannie, Anncoo and pigpigscorner

    Yes, this is delicious, would love your feedback when you've tried it.

    ReplyDelete
  16. Busygran
    Yes, just yummy with tea.

    Lisa
    Thanks for dropping by. Will link up my post with yours when I get home.

    Min and Shirley
    Thank you.

    Zoe
    Same with me, I find glace cherries too sweet. Walnuts is a much favoured replacement.

    The Sweetylicious
    Yes, it is.

    Sonia
    It pairs well with tea.

    Yummy koh
    It's my first time baking this cake and not a disappointment at all. Give it a shot!

    Penny
    Mmm.. the cake is aromatic!

    hanushi
    Bake it and see for yourself, it's yummy!

    ReplyDelete
  17. Cheah, I confirm you cannot finish the cake, right! So, I don't mind having the leftover. haha... Pos Express over, I confirm receiving it by tomorrow noon time. :o)
    Kristy

    ReplyDelete
  18. i've always seen it but not try it before. yours look better than those that i saw coz i not extremely brown like is burnt (: LOVELY and im sure juicy and YUMMY! (:
    congrats! i've got award for you. pick it up from my blog (:

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.