Pineapple Upside-Down Cake

10 ingredients
7 steps

Ingredients

  • 3 1/2 tablespoons softened butter
  • 5 1/2 tablespoons soft brown sugar light
  • 7 pineapple rings in syrup, drained and syrup
  • cherry glace
  • 7 tablespoons softened butter
  • 7 15/16 tablespoons golden caster sugar
  • 3/4 cup self raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 egg

Directions

  1. 1
    Heat oven to 180C/160C fan/gas 4.
  2. 2
    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
  3. 3
    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.
  4. 4
    Spoon into the tin on top of the pineapple and smooth it out so it's level.
  5. 5
    Bake for 35 mins.
  6. 6
    Leave to stand for 5 mins, then turn out onto a plate.
  7. 7
    Serve warm with a scoop of ice cream.

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