Pineapple Upside Down Cake

Serves 6

Pineapple upside down cake is classic recipe that many a Grandma has made.  A delicious soft moist sponge cake topped with pineapple rings and a sticky syrupy glaze makes for a perfect dessert all year round. 

Pineapple upside down cake may be old fashioned but it is wonderful. As well as tasting great, it looks fabulous, many a child has been amazed by the look of the cake. It is an ideal family dessert; children love the sweet flavour and look of the cake, perfect after a family meal or BBQ and wonderful served with cream or ice cream.

Ingredients

For the topping

• 50g butter, softened
• 100g brown sugar
• 220g pineapple rings in juice

For the cake

• 120g flour
• 120g caster sugar
• 120g self rising flour
• 3 medium eggs
• 1 tsp baking powder
• 2 tbsp milk

Method

1. Preheat the oven to 180C.
2. Grease a 23cm cake tin.
3. In a saucepan melt the butter and sugar until is caramelizes, when melted pour into the cake pan.
4. Then arrange the pineapple rings along the bottom of the pan.
5. Beat together the sugar and butter then add in the eggs followed by the baking powder and milk. Mix well until smooth.
6. Pour the cake mixture over the pineapple and bake for 45 minutes, until you can insert a knife and it comes out clean.
7. Leave the cake to cool for a few minutes the run a sharp knife round the side of the cake place a serving plate on the top of the cake pan and turn it over.