Pineapple and Ginger Upside-Down Cake

Recipe by Dani3758
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Grease an 8 inch tin.
  • To make topping: put the butter and sugar into a small bowl and beat together till nice and fluffy.
  • Pour into tin. Place pineapple rings on top and cherries in the middle, personally I hate cherries so I never use them.
  • To make the cake. beat together sugar and butter till fluffy.
  • Mix in the pre-beaten eggs a little at a time.
  • Sift in flour and ginger and mix.
  • Add the pineapple juice from tin - I normally don't use quite all of it, but over 3/4. The batter should be quite thin. Mix again.
  • Pour batter into tin, smoothing the top.
  • Bake at 180C/360F for 35 mins, or until an inserted toothpick or knife comes clean and cake is golden on top. I find that if the cake is golden on top but the middle isn't cooked, lowering the heat to 140 degrees C (280 F) and baking until middle is cooked is the best solution and sometimes if a cake is being particularly stubborn with the middle not cooking lowering it further to 100 degrees C (200F) Although I've never had to with this particular cake.
  • When cake is ready turn over and release tin so the pineapple rings are on top.