Baking

Pineapple upside-down cake

Name: Pineapple upside-down cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 9
Cuisine: Australian
Ingredients: 60 g butter; 110 g (½ cup, firmly packed) brown sugar; 450 g can pineapple slices in syrup; 13 red glacé cherries; 125 g butter, extra; 110 g (½ cup, firmly packed) brown sugar, extra; 2 eggs; 300 g (2 cups) self-raising flour; 60 ml (¼ cup) milk

Serves 9 Prep 20 min Cook 60 min Total 1 hr 20 min

Ingredients

60 g butter
110 g (½ cup, firmly packed) brown sugar
450 g can pineapple slices in syrup
13 red glacé cherries
125 g butter, extra
110 g (½ cup, firmly packed) brown sugar, extra
2 eggs
300 g (2 cups) self-raising flour
60 ml (¼ cup) milk

Method

Heat oven to 180°C. Grease and line a 22 cm square cake pan.
Beat first butter and sugar; spread over base.
Drain pineapple, reserving 60 ml syrup. Arrange pineapple and cherries on base.
Beat extra butter and sugar until fluffy; beat in eggs. Fold in flour with syrup and milk. Spread over fruit.
Bake 1 hour. Stand 5 minutes; turn out onto a plate.

Tip: Serve warm with cream or ice cream.

Source: Women's Weekly Food