Pineapple upside-down cake
Pineapple upside-down cake

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, pineapple upside-down cake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Moist, tangy and easy to make, it's a great make-ahead dessert served with ice cream or custard. Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between. Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. This is a hybrid pineapple upside-down cake which I've developed over the years.

Pineapple upside-down cake is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Pineapple upside-down cake is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook pineapple upside-down cake using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pineapple upside-down cake:
  1. Take 4 oz butter, softened
  2. Prepare 4 oz caster sugar
  3. Get 2 eggs
  4. Take 4 oz self raising flour
  5. Prepare For the topping
  6. Make ready 16 oz tin pineapple rings, drained
  7. Prepare 1 1/2 oz butter
  8. Prepare 4 oz soft Brown sugar (I used dark, but your choice)
  9. Get Glace cherries

Serve the cakes with the warm custard, if you wish. Or, see our sticky pineapple upside-down pud, which uses wedges of this tropical treat. And see our tips for how to use up any leftovers. Leave your pineapple upside-down cake to COOL DOWN.

Instructions to make Pineapple upside-down cake:
  1. Pre heat oven to 190 c, 180 fan. Lightly grease an 8 inch round tin.
  2. Cream together butter and caster sugar until light and fluffy, beat in the eggs, one at a time, if mix splits add spoonful of flour.
  3. Gradually add the rest of the flour, mix lightly after each addition.
  4. Cut all but one of the pineapple ring in half, arrange in the bottom of prepared tin. Place glace cherries in 'holes.
  5. Melt the butter in a small pan, add the brown sugar and stir. Pour over the pineapple.
  6. Spread the cake mix over the fruit, bake in centre of preheated oven for 40-45minutes, check with skewer or toothpick.
  7. When cooked immediately turn out onto a plate.
  8. Can be eaten warm or cold, cut in to wedges,with cream or ice cream.
  9. Does not keep well, so best eaten on the day.

And see our tips for how to use up any leftovers. Leave your pineapple upside-down cake to COOL DOWN. If you attempt to flip it while still warm, it will very likely fall apart. Lift the cake out of the tin using the overhanging liner - I use these reusable cake liners which are sturdy and allow you to lift a large cake in one piece. This pineapple upside-down cake recipe is a retro baking classic.

So that’s going to wrap this up for this special food pineapple upside-down cake recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!