Pineapple upside down cake


For Topping:

Brown sugar: 30 gms
Butter: 30 gms
3-4 canned pineapple rings
15 glazed cherries

For Sponge:

Flour: 200 gms
Castor sugar: 150 gms
Unsalted butter/margarine: 115 gms
Baking powder: 1 1/2 tsp
Vanilla extract: 1 tsp
Eggs: 2
Milk: 50 ml


    1. Pre-heat oven to 180oC
    2. Grease a 9″ cake tin and line the base with butter paper
    3. Cream together butter and brown sugar; spread it evenly on the base of the cake tin
    4. Drain the pineapple (reserve the juice). Arrange the rings on the base, cutting them to fit
    5. Place glazed cherries in the centre of the pineapple rings and around them

To make the sponge:

  1. Sieve together flour and baking powder
  2. In a bowl, whip butter and sugar till it becomes light and fluffy
  3. In a separate bowl, beat eggs, vanilla extract, until doubles in quantity, then mix it gradually with creamed butter and sugar
  4. Fold in the flour and add milk/water to get dropping consistency
  5. Spoon the batter over the pineapple in the tin and spread it out evenly
  6. Bake at 180oC for about 45 mins or until the sponge is springy to the touch
  7. Hold a plate upside down over the tin and turn them over together, so the cake inverts on to the plate
Category: Fresh Fruit Cakes
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