Sunday, 19 August 2012

Pineapple upside-down cake

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.

Recipe uploaded by

Difficulty and servings

Easy Serves 6

Preparation and cooking times

Preparation time Prep 15 mins
Cook time Cook 40 mins

Method

  1. 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.
  2. 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
  • glacĂ© cherry

FOR THE CAKE

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