Pineapple Upside Down Cake
An absolutely classic retro pud - gorgeous served warm with vanilla ice cream!
This recipe uses 100g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance
30 mins
Makes 6 portions
Easy Suitable for home freezing
Ingredients
Method
- Preheat oven to 180°C/160°C Fan/350°F/Gas Mark 4.
- For the topping, beat butter and sugar together until light and creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin.
- Arrange pineapple rings on top, then place glacé cherries in the centres of the rings.
- For the cake, place all ingredients in a large bowl along with 2 tbsp of the pineapple juice and beat together until light and fluffy.
- Spoon into the tin and spread mixture on top of the pineapple.
- Bake in a preheated oven for approx. 30 mins. Leave to stand for 5 mins, then turn out onto a plate. Perfect served warm with vanilla ice cream.