Pineapple Upside Down Cake
Prep
—
Cook
1h 30m
Total
1h 30m
Servings
1
Difficulty
easy
Allergens
DairyEggGlutenWheat
Ingredients
| Qty | Unit | Item |
|---|---|---|
| 2300 | gm | Tinned, Sliced drained Pineapple, Retain Juice |
| Glace Cherries | ||
| 350 | gm | Sugar |
| 350 | gm | Margarine |
| 8 | Eggs | |
| 1400 | gm | Flour |
| 1/2 | tsp | Salt |
| 90 | gm | Baking Powder |
| 900 | ml | Milk |
| Lining | ||
| 400 | gm | Butter |
| 500 | gm | Brown Sugar |
Preparation
- 1Cream the butter and the sugar for the lining.
- 2Spread over the sides and bottom of the baking dishes.
- 3Arrange the pineapple slices over the lining mixture with a cherry in each hole.
- 4Cream sugar and margarine.
- 5Add beaten eggs and mix well.
- 6Add sifted flour, salt and baking powder alternately with the milk.
- 7Pour over fruit in baking dish.
- 8Bake at 180°C for 60-90 mins.
- 9Turn out into serving trays with fruit on top.
- 10Thicken pineapple juice with arrowroot and serve as sauce (50gm arrow root per litre juice).