Upside Down Pineapple Cake

I bought a Bundt cake mould a few weeks ago at the sales - the purpose of which was to make a chiffon cake - but I never got around to it!! My poor cake mould was just sitting in its cardboard box wrapper next to my fridge collecting dust.

This coming Thursday is Chinese New Year and to follow Chinese tradition, we are meant to clean up the house before the New Year. My duties tonight were to tidy up my clothes and to throw out the magazines that are scattered next to my bed. But I'm lazy :P I should've cleaned and tidied up a little tonight but as I was cleaning up the kitchen after dinner, I had the sudden urge to make something sweet...I wanted something sweet and syrup-y!

I opened my little pantry cupboard...thinking...looking around...what can I make...what ingredients do I have? Then my eyes rested on a small tin of pineapple. Oh, pineapple. I remember there's an upside down pineapple cake recipe somewhere I had always wanted to make and all the ingredients are sitting in my pantry. Perfect! Oh, and I thought to myself, what tin should I use to make this delightful cake? I looked at my sad Bundt mould next to my pantry cupboard...ah, Bundt mould...tonight is your night!

This Upside Down Pineapple Cake is a delight. When I was baking it, I was worried because the cake wasn't distributing evenly so I had to move it a little so one side wouldn't brown and rise more than the other side. I didn't worry about it too much - as long as the base is not burnt and the cake is cooked then I'm okie.

My hubby loved the cake. I cut him a piece 10 mins after it was baked and he finished that piece up pretty quickly telling me how nice it was. He loves his pineapple so that was probably one of the reasons why he liked the cake so much. He also mentioned how nice it was to have a slightly crunchy bottom. He liked it alot and asked for another piece telling me the piece I cut him earlier was "too small". Too small?? This is coming from someone who's complaining about getting fat but now he wanted another piece of cake! Haha..Men!!


Upside Down Pineapple Cake

Preheat oven to 180C

Topping:
80g butter
1/3 cup brown sugar
small can of pineapple slices

Cake:
2 eggs
2/3 cup sugar
1/2 cup pineapple juice from the can + leftover pineapple slices (squashed up)
1 tsp vanilla essence
1 cup self raising flour
1/4 tsp salt

For the topping:
- Melt butter in the microwave for 25 sec; pour into Bundt mould
- Sprinkle brown sugar evenly over the butter
- Arrange pineapple slices on the butter/sugar mixture

For the cake:
- Beat eggs for a few minutes
- Add in sugar 1/3 cup at a time, beat into the eggs
- Add in pineapple juice & remaining pineapple pieces
- Add in vanilla essence
- Beat until well combined
- Add into the mixture sifted flour and salt
- Pour the cake mixture over the topping in the Bundt mould
- Bake in over for 30mins @ 180C; the cake should be springy to touch
- Turn pan upside down on a plate and cool for 10-15 mins before serving