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  • The Australian Women’s Weekly Food

    SWEET MEMORIES

    Aug 03, 2020 6 minutes

    UPSIDE DOWN PINEAPPLE CAKE

    PREP + COOK TIME 1¼ HOURS (+ STANDING & COOLING) SERVES 8

    ½ small ripe pineapple (450g) 60g butter
    ½ cup (110g) firmly packed brown sugar
    125g butter, extra
    ½ cup (110g) firmly packed brown sugar, extra
    2 eggs
    2 cups (300g) self-raising flour 2/3 cup (160ml) milk

    1 Preheat oven to 180°C/160°C fan. Grease a deep 20cm round cake pan; line base and side with baking paper.

    2 Trim top and bottom from pineapple; remove skin. Cut pineapple into 3mm thick slices crossways. Using a small pastry cutter, cut the tough centre core from each slice.

    3 Beat butter and sugar in a small bowl with an electric mixer until just combined. Spread butter mixture over base of pan. Arrange pineapple slices, slightly overlapping, over butter mixture.

    Beat extra butter and extra sugar in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined after

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