Pineapple Upside Down Cake

Submitted by KiwiHil

"This makes a fabulous pudding - warm or cold with cream or ice cream, or a luscious afternoon tea cake. A family favourite that my kids ask for often."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 6

ingredients

• Topping

• 60 g butter (or margarine)
• 118.29 ml brown sugar
• 300-400 g tinned pineapple rings
• 8-10 glace cherries (optional)

• Sponge

• 60 g butter (or margarine)
• 118.29 ml white sugar (or raw or golden granulated)
• 1 egg
• 2.46 ml vanilla essence
• 170 g flour (1 1/3 cups)
• 9.85 ml baking powder
• 118.29 ml milk

directions

1. Make the topping:

2. Cream butter and sugar and spread over the base of a deep cake tin. A loose bottomed tin can make it easier to remove the cake later - or you can line it with a piece of baking paper if you're nervous!
3. Arrange fruit on top. If you like you can put a glace cherry in the centre of each pineapple ring.

4. Make the sponge:

5. Cream butter and sugar.
6. Add beaten egg and vanilla.
7. Add sifted flour and baking powder alternately with milk (or use juice - not syrup - from the tin instead of milk).
8. Pour sponge mixture on top of fruit.
9. Bake at 180°C for 40 minutes, or until a skewer comes out clean.
10. Let stand for a few minutes before inverting onto a plate.