Pom Bear May 19

Pineapple Upside Down Cake

Louise Wagstaffe, culinary advisor for Premier Foods
Serves: 12
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Ingredients

  • For greasing butter
  • 35g sugar
  • 14 slices canned pineapple in juice
  • 100ml pineapple juice
  • 180g glacé cherries
  • 600g McDougalls Plain Sponge Mix
  • 200ml water

Method

  1. Pre-heat oven to 200°C. Grease two 9” wide, 8-9” deep cake tins (neither loose-bottomed nor springform) and sprinkle each with sugar then arrange the pineapple slices to make a circular pattern
  2. Fill each pineapple ring with a glacé cherry, and then dot one in each of the spaces in between

  3. Whisk McDougalls Plain Sponge Mix, add the water and pineapple juice and mix for 1 minute on low speed. Scrape down and mix for 4 minutes on medium speed to create a
    smooth batter
  4. Pour half the sponge mixture into each tin carefully so as not to move the cherry-studded pineapple rings in the tins; the sponge will only just cover it, so spread it out gently
  5. Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one move, turn it upside down
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