This upside down pineapple cake is scrumptious, so fragrant, moist, soft and delicious. And the pineapple slices on top make it simply beautiful.
Preheat the oven to 180 degrees Celsius. Line a 8x8 round cake tin with parchment paper.
Slice the pineapple. Arrange pineapple on top of parchment paper in concentric circles, overlapping pieces slightly.
Cake batter, In a mixing bowl combine all dry ingredients. Add wet ingredients and mix just until smooth, about 1-2 minutes.
Spoon cake batter on top of the pineapple and spread into an even layer. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow to cool in the tin on a wire rack for 10 minutes, then turn the cake upside down and remove the parchment paper.
Drizzles over a sticky rice malt syrup. Slice and serve.
The cake is best served on the day it is made, but can be stored in an airtight container for up to 2-3 days.