Easter Cupcakes
- 20 mins
- 6 portions
- Easy
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Pineapple Upside Down Cake
An absolutely classic retro pud - gorgeous served warm with vanilla ice cream!
-
Cook: 30 mins
Prep: 15 mins - 6 portions
- Easy
- Suitable for home freezing
Go back
Pineapple Upside Down Cake
An absolutely classic retro pud - gorgeous served warm with vanilla ice cream!
-
Cook: 30 mins
Prep: 15 mins - 6 portions
- Easy
- Suitable for home freezing
Ingredients
| For the Topping: | |
| 50g butter | |
| 50g soft light brown sugar | |
| 7 pineapple rings in juice, drained and juice reserved | |
| 7 glacé cherries | |
| For the cake: | |
| 100g butter | |
| 100g golden caster sugar | |
| 100g Juvela Gluten Free White Mix | |
| 1 tsp baking powder | |
| 1 tsp vanilla extract | |
| 2 medium eggs | |
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.
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