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Pineapple Upside Down Cake

Easy.Meals's picture
Ingredients
  Butter 1 Ounce
  Light brown sugar 1 Ounce
  Canned pineapple rings 20 Ounce (1 Small Can)
  Glace cherries 1 Tablespoon
  Flour 6 Ounce
  Baking powder 1 1⁄2 Teaspoon
  Semolina 2 Ounce
  Butter 4 Ounce
  Castor sugar 4 Ounce
  Eggs 3
  Vanilla essence 1⁄2 Teaspoon
Directions

Melt the butter and brown sugar and pour into a 7 in cake tin.
Arrange the pineapple in the tin and place a glace cherry in the centre of each ring.
Sift the flour, semolina and baking powder.
Cream the butter and sugar until light and fluffy.
Beat in half the eggs, then fold in half the flour mixture.
Add rest of eggs and vanilla and a little milk.
Fold in rest of flour mixture.
Spread evenly over fruit.
Bake in a moderately hot oven, Mark 5, 375°F., for about 20 minutes.
Turn out and serve hot or cold.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Pineapple

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