Pineapple Upside Down Cake...

I bought a fresh pineapple last week and yesterday we had a go at turning it into Pineapple Upside Down Cake at the special request of my husband.  My daughter helped out with the photography for this blog post - and of course she licked the spoon afterwards!  Well, she is only six!  I'm sure you'll agree, she did a great job snapping away whilst I did the mixing and making.

Here's how we did it!

Ingredients

• Rings of pineapple
• Glace cherries
• Golden syrup
• 4oz sugar
• 4oz butter (we used Flora Light today)
• 8oz self raising flour (we used Glutafin white mix)
• 1 tsp of baking powder
• Splash of vanilla extract
• 2 eggs, beaten

We greased an 8in cake tin and drizzled golden syrup over the base, before arranging the pineapple rings and cherries.  Then we simply whisked together all the cake ingredients using an electric hand mixer, and poured this carefully over the fruit.

We baked the cake for 30-40 minutes in the centre of the oven - 160C (fan assisted).

Once cooked, we sliced the dome off the top to give a level surface.  We tasted this "spare" piece of cake for quality control purposes (of course!).  Then we carefully tipped out the cake onto a cake stand and left it to cool.

The syrup at the bottom of the cake tin made the top of the cake and the fruit caramelised and sticky.  Yum!

The final result - sweet and delicious with a lovely light and fluffy sponge.  Delicious and so easy to make!

Best Wishes
Debbie


Updated: Glutafin liked my recipe so much, they added it to their website here!