Pineapple Upside Down Cake

easy pineapple upside down cake

Pineapple Upside Down Cake

Recipe Type: Cakes & Baking

Cuisine: British

Author: Caroline Artiss

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 4

This is an all time classic hot sticky cake. Best eaten warm with custard.  It's so retro!

• Ingredients

• 1 small tin of pineapple rings

• 4 / 6 glacier cherries

• 3 tbsp golden syrup

• 150g butter

• 150g / ¾ cup caster sugar

• 150g / 1 cup self raising flour

• 2 large eggs

• 3 tbsp milk

• Equipment

• 1 cake tin (20cm) or baking tray preferably where the bottom does not come out

• Greaseproof paper

Instructions

1. Grease and line your baking tin and put the oven on to pre heat at gas 4 / 180 c

2. Lay the pineapple slices in the tin on top of the greaseproof paper

3. Arrange the cherries with one inside each pineapple ring or however you like

4. Drizzle the golden syrup all around

5. Make the cake batter

6. Beat the butter and sugar together until light and fluffy

7. Beat in the egg’s one at a time, making sure all the egg is mixed in before adding the next

8. Sift the flour in, pour in the milk and beat gently together

9. Pour the cake mixture over the pineapples and smooth batter down

10. Pop into the oven for 25 – 30 minutes or until the cake is cooked and springy when you press your finger on to it

11. Or another test is to poke a thin skewer into the cake and if it comes out clean it’s cooked

12. If it’s still wobbly or has mixture on the skewer its not cooked

13. Take out of oven and leave to cool for 5 minutes

14. Place a plate over the top of the tin and using a hand cloth or oven gloves, hold tight and turn upside down

15. Be careful as it will still be hot

16. Peel back the greaseproof paper carefully and serve straight away with a good dollop of custard… heaven!