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

Vietnamese Braised Pork Ribs ~ 越南排骨

These succulent pork ribs are meaty and tender and they go very well with white rice.  They are delicious and finger licking good!


Vietnamese Braised Pork Ribs ~ 越南排骨
Ingredients
1 kg pork ribs2 lemon grass, lightly smashed and finely chopped, about 2 Tbsp1.1/2 Tbsp soy sauce1/2 Tbsp fish sauce1 tsp salt1 Tbsp brown sugar1/2 Tbsp garlic, chopped or grated1 tsp Chinese 5 spice powder1 Tbsp finely chopped gingerMethod Marinate the pork ribs overnight with all the above ingredients.Reserve the marinade. Cook the ribs in a non-stick pan, add in 2 cups water and continue to cook till the ribs are tender and the sauce has been reduced.Fine tune to taste. Dish out.Cook the marinade with a bit of cornflour to thicken.Pour the marinade over the ribs before serving.

Chocolate chip banana bread ~ 香蕉巧克力蛋糕

This is an easy peasy recipe where no mixer is required.  Method is more or less like making muffins.  The texture of this banana loaf is soft, moist and there is a perfect blend between the aromatic bananas and chocolate chips.








Chocolate chip banana bread   ~    香蕉巧克力蛋糕
Ingredients
1/4 cup oil100 gm caster sugar1 tsp lemon/orange zest2 large eggs, lightly beaten1/2 cup choc chips188 gm plain flour1 tsp bicarbonate of soda1/2 tsp salt1 cup (about 300 gm) over-ripe bananas, mashed (about 3)1/2 cup walnuts, coarsely chopped (optional)Extra choc chips to sprinkleMethod Grease and flour a 8.1/2" x 4.1/2" loaf pan.Whisk flour, bicarbonate soda, salt and sugar.  Set aside.Mash the bananas and mix in oil and beaten eggs.Pour the wet ingredients into the flour mixture.Stir in choc chips.  Do not overmix.Spoon batter into the loaf pan.  Level the surface and sprinkle on some choc chips.Bake in a preheated oven @ 180 deg.C for about 45 to 50 mins. Test with a skewer till it comes out cle…

Topo Map Cake ~ 地图蛋糕

I think it is more appropriate to name this cake just as 'Topo map cake' for the layers in this cake really look like a map.  Layering this cake can be quite challenging as a great deal of patience is required.  But patience and endurance do pay and after the cake is baked and once you sliced it up, you'll be so pleased to see the pretty layers and the colour combination.  Not only does it look awesome, the texture is good too, soft and moist.




Topo Map Cake  ~   地图蛋糕 (adapted from 'here')

A)  250 gm salted butter
      100 gm caster sugar
      4 large egg yolks
      200 gm self-raising flour
      60 ml milk
      1 Tbsp matcha powder, sifted
      1 tsp vanilla
      Cocoa powder for dusting
B)  4 large egg whites
      50 gm caster sugar

Method

Beat butter, sugar and vanilla till creamy, add in egg yolks one at a time.Fold in sifted flour alternating with milk till well incorporated.Divide into two portions.  Leave one portion plain but sift in matcha powder into…