Pineapple upside down cake

Prep: 15 mins

Cook: 30 mins

Everyone remembers having pineapple upside down cake when they were a child so why not pass on the tradition and treat your child to a slice of retro cake heaven!

Butter for greasing

2 tbsp sugar

6 slices tinned pineapple (keep 3 tbsp of juice)

11 glace cherries

100g flour

1 tsp baking powder

¼ tsp bicarbonate soda

100g soft butter

100g caster sugar

2 eggs

Preheat the oven to 180°C. Grease a 23cm cake tin. Dust the bottom of the cake tin with 2 tbsp of sugar and arrange the pineapple slices in a circle. Dot each pineapple ring with a glace cherry and then dot a cherry around the rings too.

Toss the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and continue to mix until you have a smooth mixture. Pour in a little pineapple juice as this will keep your cake moist. Cover the pineapple rings with the mixture. Transfer to the oven for 25-30 minutes and then using a spatula loosen the edges, place a cake over the top, tip it upside down and voila, pineapple upside down cake!

Serves
6-8

Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Flour, Fruit

Recipe Type
Cakes & Baking, Dessert, Easy Recipes, Quick Meals

Special Info
Gluten free, Nut free, Vegetarian, Pregnant Mums

Level of Difficulty
Easy

We tried this as a gluten free recipe and it works really well, just substitute the flour, baking powder and bicarbonate of soda with gluten free alternatives.