Remember these cakes.
I dusted off an old recipe from my grandmother at the request of my youngest daughter Lulu who wanted to know how on earth you make an upside down cake.
So we baked it together and now she knows that not only are they easy but this is the best (and only use) for canned pineapple.
440g can pineapple thins in natural juice, drained
125g butter, softened
3/4 cup firmly packed brown sugar
2 teaspoons vanilla extract
1 1/4 cups self-raising flour, sifted
1/2 cup plain flour, sifted
1/2 cup milk
75g butter, melted
1/3 cup firmly packed brown sugar
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) cake pan. Line base and side with baking paper.
Make topping Whisk butter and sugar together in a bowl until combined. Pour into prepared pan.
Pat pineapple dry with paper towel. Arrange pineapple over caramel, pressing down into caramel. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add flours and milk. Stir to combine. Spoon mixture over pineapple. Smooth top.
Bake for 50 minutes to 1 hour or until a skewer inserted into the centre of cake comes out clean (cover loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Turn out onto a wire rack. Serve.