Pineapple upside-down cake

Pineapple upside-down cake

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Pineapple upside-down cake

The ingredient of Pineapple upside-down cake

  1. 440g can pineapple slices in herbal juice, drained
  2. 1/2 cup brown sugar
  3. 75g butter, melted
  4. 7 pink glace cherries
  5. 150g butter, softened, greater
  6. three/4 cup caster sugar
  7. 2 teaspoons vanilla essence
  8. 2 eggs
  9. 2 cups self-elevating flour
  10. half of cup milk

The instruction how to make Pineapple upside-down cake

  1. Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm spherical cake pan. Line base and facets with 2 layers of baking paper.
  2. Place pineapple slices on paper towel (youl need 7 pineapple earrings). Pat dry to take away any excess moisture. Sprinkle brown sugar over base of organized pan. Drizzle with melted butter. Arrange pineapple over butter and sugar. Place a cherry within the centre of each pineapple ring.
  3. Using an electric powered mixer, beat extra butter, caster sugar and vanilla for 5 mins or till mild and fluffy. Add eggs, 1 at a time, beating till mixed after every addition. Gradually beat in flour and milk on low speed, till simply mixed. Spoon batter over pineapple in pan, spreading gently to level.
  4. Bake for 55 mins or till a skewer inserted into centre of cake comes out smooth. Stand in pan for five minutes. Invert cake onto a baking paper-covered wire rack to chill. Serve cake warm or bloodless.

Nutritions of Pineapple upside-down cake

fatContent: 337.707 calories
saturatedFatContent: 16.8 grams fat
carbohydrateContent: 10.7 grams saturated fat
sugarContent: 42.6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 4.1 grams protein
sodiumContent: 60 milligrams cholesterol

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