This is actually one of my favorite recipe. I bake it every year for our Hari Raya. It’s been a while that we haven’t had the Upside-down pineapple cake, so for my hubby’s birthday on 5th May, I decided to make one. My version of the cake uses caramel, but some also use butter + brown sugar.
The ingredients :240 gm of sugar ( 100 g for the caramel and balance for the cake batter) Slices of pineapple (fresh or from the can) 150 gm flour (tepung gandum biasa) 2 tsp baking powder 5 eggs 100 gm butter – melted a few tablespoon of the canned pineapple juice
Grease and flour the sides of your cake tin. In a non-stick frying pan, mix together 100 gm of sugar and 2 tablespoon of water to make the caramel (be careful, very hot here). Pour the caramel into the cake tin. Quickly arrange the pineapple rings. You have to arrange them in a nice way, as once the pineapple rings are in, it will stick to the caramel and you can’t move it anymore.
Prepare the cake batter (you can actually use a cake mix for this instead). Mix the flour, baking powder, remaining sugar and eggs. Mix thoroughly and then add the melted butter. If you want a softer cake, add a few tablespoon of the reserved pineapple juice.
Pour over the pineapple slices. Bake at about 190C for 40 minutes. Once done, let the cake cool down for 20 minutes, invert onto your cake board.
This cake is really yummy, despite it being an old recipe from the 1930s.. the above recipe will produce a cake which is quite firm, but I think the combination work well with the gooey caramel topping. You can also double the ingredients if you want a higher cake.