This gorgeous cake is easy to whip up and a joy to eat thanks to the naturally sweet pineapple and the delicious caramel sauce. This recipe calls for canned pineapple, meaning you don’t have to worry about buying fresh one and going through the painstaking peeling process! Serve it up with a dollop of thickened cream on the side and enjoy!
- 440g can pineapple thins in natural juice, drained
- 130g butter, softened
- 3/4 cup firmly packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/4 cups self-raising flour, sifted
- 1/2 cup plain flour, sifted
- 1/2 cup milk
- Caramel topping
- 75g butter, melted
- 1/3 cup firmly packed brown sugar
- handfull maraschino cherries, optional
1. 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.
2.Make topping Whisk butter and sugar together in a bowl until combined. Pour into prepared pan.
3. 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.
4. 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. Topped with maraschino cherries if using. Serve.
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