Pineapple Upside Down Cake
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A classic dessert! Buttery rich and caramely pineapple makes this yellow cake.
Total servings: 6-8
Preperation time: 20 mins
Best for: All
How to serve: Cold
150 g butter or margarine
150 g sugar
150 g selfraising flour
2 eggs (beaten)
For the topping 432 g Canned pinapple rings in juice
25 g butter or margarine
50 g brown sugar.
Preheat oven to 180 degrees/ gas mark 4.
Grease a 20 cms (8in) non stick round or square tin.
Drain the pineapples out of the tin and reserve 2 teaspoons of the juice.
In a saucepan heat 25 g butter and 50 g brown sugar until they melt.
Add the 2 teaspoons of pineapple juice.
Pour the melted mixture into the greased baking tin and arrange the pineapple rings.
In a large mixing bowl beat together the remaining ingredents with a wooden spoon or a electrical whisk until smooth and fluffy.
Spoon the cake mixture over the pineapples and gently speard level to the edges of the tin.
Bake for 50 mins or until a skewer inserted in the centre of the comes out clear.
Allow cake to coll in the tin for 5 mins and then turn out upside down onto a serving plate.
Serve warm or cold.