Upside Down Pineapple Cake

15 Mins

Prep time

65 Mins

Cooking time

Serves 10

What you need

100g butter, melted
1/2 cup brown sugar, softly packed
440g can thin pineapple rings in natural juice, drained, and reserve two tablespoons of juice
125g PHILADELPHIA Block Cream Cheese, softened
150g butter, softened, extra
1 cup caster sugar
rind and juice of 1 orange
2 eggs, lightly beaten
1 cup self-raising flour

POUR the melted butter into a 24cm round cake tin, brushing some of it up the sides to grease. Sprinkle with brown sugar and arrange the pineapple rings over the base of the tin.
BEAT the PHILLY, butter, and sugar with an electric mixer until light and fluffy. Add the orange rind and juice, reserved pineapple juice, eggs and flour and combine until smooth. Spoon mix into the prepared pan.
BAKE in a preheated oven at 180ºC for 40-50 minutes or until a skewer comes out clean. Allow to cool for 10 minutes before carefully turning out onto a wire rack to cool thoroughly before slicing.

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