Pineapple Upside Down Cake
By MorrisonsTry this super simple upside down cake, which makes a perfect indulgent pudding that puts a smile on everyone's face.Time and servings
Ingredients
9 total- 100 g of caster sugar
- 100 g of self-raising flour
- 3 eggs
- 130 g of butter, softened
- 2 tbsp of milk
- 1 tsp of baking powder
- 2 tbsp of apricot jam
- 220 g of pineapple rings in juice, canned
- 30 g of demerara sugar
Method
5 stepsStep 1
Preheat the oven to 180°C/350°F/Gas 4.
Step 2
Beat together 30g of the softened butter, Demerara sugar and jam, and spread over the base of an oblong non-stick cake tin. Arrange the pineapple rings over the base of the tin.
Step 3
To make the cake mix, beat together the rest of the butter (100g) and caster sugar. Add the eggs, one at a time, with 1 tbsp of flour and beat well. Sift in the remaining flour and baking powder and fold in well with the milk.
Step 4
Spoon over the pineapple and level with the back of a spoon. Bake for 45-50 minutes until well risen and golden and a skewer inserted into the middle comes out clean.
Step 5
Allow to cool in the tin for 5 minutes then loosen around the edge with a round-bladed knife. Place a large serving plate over the top and carefully turn out the cake. Take care as the syrup will still be very hot.