Name: Pineapple upside-down cake
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 50g softened butter -; 50g light soft brown sugar -; 7 pineapple rings in syrup, drained and syrup reserved -; 7 glacé cherries -; 100g softened butter -; 100g golden caster sugar -; 100g self-raising flour -; 1 tsp baking powder -; 1 tsp vanilla extract -; 2 eggs -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple upside-down cake

1. 50g softened butter -

2. 50g light soft brown sugar -

3. 7 pineapple rings in syrup, drained and syrup reserved -

4. 7 glacé cherries -

5. 100g softened butter -

6. 100g golden caster sugar -

7. 100g self-raising flour -

8. 1 tsp baking powder -

9. 1 tsp vanilla extract -

10. 2 eggs -

How to cook deliciously - Pineapple upside-down cake

1. Stage

Heat oven to 180C/160C fan/gas 4.

2. Stage

For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.

3. Stage

Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.

4. Stage

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.