Description
This is the best pineapple upside-down cake! My mother has the same recipe in a book from the 1970's and the same recipe is still available/posted on the golden circle website currently. Golden circle is an australian brand and canned from australian grown products
sadly -this recipe i have not yet tried to make as gluten-free.
Ingredients
- Pineapple In Syrup
- Butter
- Brown Sugar
- Glace Cherries
- Caster Sugar
- Egg
- Vanilla Essence
- Self-raising Flour
- Milk
Instructions
- Preheat your oven to 180c
- Pineapple layer:
- Melt the butter and pour into the base of a 20cm round cake tin
- Also brush the butter around the sides of the tin
- Sprinkle the brown sugar over the base of the tin
- Arrange the pineapple rings in the tin and place a cherry into the centre of each ring
- Cake batter:
- Cream the butter and sugar until light and fluffy
- Beat in the egg and the vanilla
- Sift the flour and fold into the mixture, alternating with the milk
- Pour the cake batter over the pineapple and cherries
- Bake for 40 to 50 minutes, or until a skewer inserted into the cake comes out clean
- Remove the cake from the oven and loosen the cake from the sides of the tin
- Invert the cake onto a serving plate
- Enjoy either warm or cold