Mel’s Pineapple Unsidedown Cake Recipe
This recipe is a trip down memory lane! Who didn’t have this for school dinners back in the day?! Easy to rustle up from store cupboard ingredients, this is a great family pud.
For the topping:
• 12 slices tinned pineapple in juice (about 1½ cans)
• Glacé cherries
• 60g melted butter
• 110g soft brown sugar
For the cake:
• 120g butter
• 150g caster sugar
• 2 eggs
• 5 tbsp milk
• 4 tbsp pineapple juice
• 4 tbsp natural yogurt
• 1 tsp vanilla essence
• 225g plain flour
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• ¼ tsp salt
Drain the pineapple, reserving the juice for later. Pop the rings onto a piece of kitchen paper, cover with another piece, and pat dry.
Pour the butter into an 8-inch square tin and brush up the sides. Sprinkle the brown sugar evenly over the bottom of the tin. Arrange nine pineapple rings in the bottom of the tin, then pop cherries into the gaps. Press the fruit down to make sure there are no gaps for the cake mixture to seep through.
For the cake, beat the butter and sugar together until fluffy. Add the eggs, one at a time, beating in between.
Measure the remaining wet ingredients into one bowl and the dry into another, stirring to blend.
Fold the wet and dry ingredients in, half at a time, alternately. Finally, chop the remaining three pineapple rings and fold in.
Spread the mixture in tin and bake 160c for about 50 minutes, (or until a skewer comes out clean) cover with foil halfway through.
Leave to sit for 15 minutes, then run a knife around the outside, put a plate on top and quickly flipping the cake over. Ta dah!
Serve warm with custard or cold with a scoop of ice cream.
Download Mel’s Pineapple Upsidedown Cake recipe here