Serves 6-8 people
100 g chopped gula melaka
1 can pineapple cubes
150 g softened butter
150 g caster sugar
3 eggs
1 1/2 tsp vanilla extract
2 tbsp pineapple syrup
1 1/2 tsp baking powder
150 g self-raising flour
pinch of salt

Recipe Courtesy of
Asian Food Network

Gula Melaka Pineapple Upside Down Cake

A classic favourite, it requires skill and technique to flip to make this Gula Melaka Pineapple Upside Down Cake. A generous sprinkling of Gula Melaka ups this dish from its plain ol' usual taste.

Difficulty: Hard

Preparation: 30 min
Cook: 45 min
Clean up: 15 min

Steps: 4 steps
10 Ingredients

Difficulty: Hard
Steps: 4 steps
10 Ingredients

Preparation: 30 min
Cook: 45 min
Clean up: 15 min

Instructions

Preheat oven
- Preheat oven to 170C.
- Line the bottom and sides of a 20 cm cake tin.

Place gula melaka and pineapple
- Sprinkle the chopped gula melaka onto the bottom of the tin evenly, then place the halved pineapple rings on top.

Mix batter
- In a mixing bowl, beat the butter and caster sugar together until fluffy.
- Beat the eggs with vanilla extract and 3 tbsp of the pineapple syrup, and mix into the butter and sugar. In a separate bowl, mix the flour, baking powder and pinch of salt together.
- Add to the cake batter and mix evenly.

Bake cake
- Scrape the batter into the cake tin.
- Bake for 40-45 minutes.

Plate and Serve!

Leave to cool in the pan for 10 minutes, then invert onto a serving plate.

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Name: Gula Melaka Pineapple Upside Down Cake
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D0H45M0S
Total time: P0Y0M0D1H15M0S
Yield: Serves 6-8 people
Cuisine: Asian
Ingredients: 100 g chopped gula melaka; 1 can pineapple cubes; 150 g softened butter; 150 g caster sugar; 3 eggs; 1 1/2 tsp vanilla extract; 2 tbsp pineapple syrup; 1 1/2 tsp baking powder; 150 g self-raising flour; pinch of salt