Name: Pineapple upside down cake
Ingredients: 50g softened butter; 50g light brown soft sugar; Enough tinned or fresh pineapple rings to cover the base of your dish; A glacé cherry to go in the centre of each ring; 100g softened butter; 100g caster sugar ( golden if you have it ); 100g self raising flour; 2 tspn baking powder; 1 tspn vanilla extract; 2 beaten eggs

0 0

Yields1 Serving

50g softened butter

50g light brown soft sugar

Enough tinned or fresh pineapple rings to cover the base of your dish

A glacé cherry to go in the centre of each ring

100g softened butter

100g caster sugar ( golden if you have it )

100g self raising flour

2 tspn baking powder

1 tspn vanilla extract

2 beaten eggs

Preheat the oven to 180C

Grease your ovenproof baking dish

to make the topping ; beat together the butter and brown sugar

Spread it on the base of your dish

Sit the pineapple rings and cherries on top

For the base ;place all the ingredients in a bowl

Add 2 tbspn of the juice if using tinned pineapple or milk if not

Whisk until combined

Spoon the mixture over the top of the fruit

Smooth it out

Bake for 35 minutes

Leave to stand for a few minutes , then turn onto a plate

Delicious served with vanilla icecream

CategoryHome Baking, Puddings / Dessert

Ingredients