Cherry & Pineapple Upside Down Cake
00h 15
00h 25A blast from the past, this cherry upside down pineapple cake has a wonderfully moist sponge with a sweet glaze that is sure to impress.
Ingredients and Method
Ingredients
- For the cake:
- 150g self-raising flour
- 150g unsalted butter, softened
- 150g caster sugar
- 2 large eggs
- 2 tbsp pineapple juice
- For the topping:
- 50g light muscovado sugar
- 227g canned pineapple slices
- 1 tbsp melted brown sugar
- Handful of fresh cherries
Method
- Preheat the oven to 190°C / fan 170°C / gas mark 5 and grease a round cake tin with some melted butter.
- Mix the self-raising flour, butter and caster sugar until smooth. Beat the eggs until fluffy and add to the mixture with the pineapple juice.
- Sprinkle the brown sugar in the bottom of the cake tin and neatly line the bottom with 4 pineapple rings and place a halved cherry in the centre of the rings.
- Pour the cake mix into the tin and bake for 25 minutes or until golden brown.
- Leave to cool completely and turn out onto cooling rack. To finish off, drizzle the top with melted brown sugar and some fresh cherries.
