PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE

Pineapple Upside Down Ingredients

FOR THE TOPPING

•     50g softened butter
•     50g light soft brown sugar
•     7 pineapples rings in syrup, drained and syrup
•     glacé cherry

FOR THE CAKE

•     100g softened butter
•     100g golden caster sugar
•     100g self-raising flour
•     1 tsp baking powder
•     1 tsp vanilla extract
•     2 eggs

Pineapple Upside Down Instructions
    First of alleat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.
    And then place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream. Enjoy!