Pineapple upside-down cake
Retro rocks. This classic pineapple
upside-down cake makes a fun centre piece for afternoon tea and brings
back many childhood memories.
Difficulty and servings
Serves 6Preparation and cooking times
Prep
15
mins
Cook
40
mins
- Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.
- Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Per serving
407
kcalories,
protein 5g,
carbohydrate 49g,
fat 23 g,
saturated fat 14g,
fibre 1g,
sugar 36g,
salt 0.87 g
Recipe from Good Food magazine, March 2008.
Ingredients
FOR THE TOPPING
- 50g softened butter
- 50g light soft brown sugar
- 7 pineapples rings in syrup, drained and syrup
- glacé cherry
FOR THE CAKE
- 100g softened butter
- 100g golden caster sugar
- 100g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
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