Pineapple Upside Down Cake

A juicy pineapple upside down cake served best with a drizzle of warm custard.

10 - 15

minutes

20 - 30

minutes

6

servings

Ingredients

Method

  1. Combine self raising flour, golden caster sugar, 125 grams of softened butter in a bowl with 2 medium eggs.

  2. Once combined add the baking powder, vanilla essence and two tbsp of the juice from the Del Monte Gold Pineapple Rings juice.

  3. Mix together and set to one side.

  4. Add the remaining 100 grams of butter to a separate bowl, and combine with light brown sugar and 2 tsp of the juice from Del Monte Gold Pineapple Rings.

  5. Pour the mix of butter and sugar into a cake tin, and spread around the sides so that all surfaces are coated.

  6. Begin to arrange the Pineapple Rings and Glacé cherries in the bottom of the cake tin.

  7. Add the cake mix to the tin, spreading it out evenly and being careful not to move the cherries and pineapple at the bottom.

  8. Place on a BBQ or Oven at roughly 180°C for around 20 - 25 minutes. Keep checking the cake by poking through the centre with a knife or toothpick, if it comes away clean then the cake is cooked.

  9. Once cooked, remove tin and serve warm with a drizzle of custard.

Email


Comments