When I was a kid I thought this was the coolest cake around. I loved pineapple and glacé cherries (still do) and thought that it looked so fancy when you turned the cake out. I found and old packet of the cherries hiding in the back of the fridge and rather than throw them out went and bought eggs, butter, pineapple and brown sugar to make this cake…that’s logical right?
The recipe is from a Women’s Weekly recipe card. My Nana gave me her set of all the cards (there are hundreds). There are a lot of crazy old fashioned recipes, but a lot of classics too. I think my Mum was hoping to score the cards…that’s ok Mum, I’ll share them with you.
Pineapple Upside-down Cake
125g butter, softened
3/4 cup (170g) caster sugar
2 cups (300g) self raising flour
1/4 cup milk
1/4 cup pineapple syrup from can
60g butter, softened
1/2 cup (110g) brown sugar, firmly packed
470g (15oz) can pineapple slices in syrup
To make the topping, mash the butter and brown sugar together with a fork. Line the base of a 20cm (8″) square tin with baking paper and spread the butter mix over the paper. I found it easiest to squash it with my hands. Next time I would melt the butter, stir in the sugar and then pour it into the tin. I think the result would be the same, but it would be less messy.
Drain pineapple slices, reserving the syrup, and arrange slices and cherries on top of butter mixture in the tin.
To make the cake, beat butter until pale and then beat in sugar. Add eggs one at a time, beating until light and fluffy. Fold in sifted flour and combined milk and syrup alternately. Beat lightly until smooth.
Spread cake mixture carefully in the tin, making sure it’s nice and flat. Bake in a preheated 180°C (360°F) oven for 50 – 60 mins or until cooked through.
Remove the cake from oven and leave to stand for 5 minutes before turning out onto serving plate. The cake is lovely served warm while the caramel is still sticky.