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

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

  It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur. Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)   Ingredients (A) 6 egg yolks 90 gm caster sugar 75 ml hot milk 2.1/2 Tbsp coffee granules 1 tsp vanilla 3/4 Tbsp Kahlua 60 ml oil 90 gm plain flour 30 gm cornflour 1 Tbsp cocoa powder (B) 6 egg whites 75 gm caster sugar Method Sift flour, cornflour, cocoa powder, set aside. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract. Whisk the egg yolks with sugar till creamy.  Add in the coff

Yam Puff ~ 'Wu Kok'

This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings.  Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily!  Phew, not too bad as this is my first attempt!

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.