Pineapple Upside Down Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the topping:
  • 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!
  • Arrange fruit on top. If you like you can put a glace cherry in the centre of each pineapple ring.
  • Make the sponge:
  • Cream butter and sugar.
  • Add beaten egg and vanilla.
  • Add sifted flour and baking powder alternately with milk (or use juice - not syrup - from the tin instead of milk).
  • Pour sponge mixture on top of fruit.
  • Bake at 180°C for 40 minutes, or until a skewer comes out clean.
  • Let stand for a few minutes before inverting onto a plate.
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