Pineapple upside down cake

How to make pineapple upside down cake recipe - for variation. Replace the syrup with brown sugar and add a candied cherry to the center of each pineapple ring. Pineapple upside down cake recette

Special equipment • electric mixer

SERVES 4–6

2–3 tbsp Lyle’s Golden Syrup or light corn syrup

14oz (400ml) can pineapple rings in juice, drained

10 tbsp butter, at room temperature

2/3 cup granulated sugar

2 large eggs

1½ cups self-rising flour, sifted

3–4 tbsp whole milk

Method:

1 Preheat the oven to 350°F (180°C). Grease a round shallow 1 quart (1.2 liter) baking dish. Drizzle syrup to cover the bottom, then top with a layer of pineapple rings, and set aside.

2 Place the butter and sugar in a bowl, then beat with an electric mixer until pale and creamy. Mix in the eggs one at a time, adding a little of the flour after each one. Fold in the remaining flour, then add the milk a little at a time until the mixture drops easily off the spatula. Pour evenly over the pineapple slices and

bake for 25–30 minutes, or until the top is golden brown. Leave to cool completely in the dish, wrap in plastic wrap and then foil, and freeze.

3 To serve, defrost overnight in the refrigerator. Reheat in a 350°F (180°C) oven for 20 minutes. Cool for 10–15 minutes, then invert on a plate.

Pineapple upside down cake