Upside down pineapple cake
The caramelised topping on top of this sponge cake gives a tasty twist to this upside down cake and is perfect for any occasion.
What goes well with this pudding?
I like to serve this pudding with a drizzle over hot custard, a dollop of whipped cream goes really well too!
Upside down pineapple cake
Ingredients
- 50 g margarine, extra for greasing
- 50 g soft dark brown sugar
- 225 g pineapple rings in juice, drained with 2 tbsp juice reserved
For the sponge
- 100 g margarine
- 100 g golden caster sugar
- 175 g self raising flour
- 1 tsp baking powder
Instructions
- Preheat the oven to 180ºc / 350ºf / Gas 4. grease an 18cm / 7in round cake tin.
- In a bowl, beat the butter and dark brown sugar together until soft and creamy. Spread the butter mixture evenly over base of the tin. Arrange pineapple rings on top, cutting to fit.
- For the flan base, put the butter, sugar and eggs in a bowl. Sift in flour and baking powder. Add the reserved juice and beat for 2 mins until smooth. Spoon over the pineapple layer and level the surface.
- Bake for 30-35mins until well risen and springy in the centre, turn out onto a serving plate and serve warm with hot custard….