Fluffy Pineapple Upside-Down Cake

Name: Fluffy Pineapple Upside-Down Cake
Total time: 3600 s
Yield: 8 servings
Cuisine: British
Ingredients: 200 g (plus 3 tbsp extra for greasing and brushing) room temp Butter; 160 g Caster sugar; 150 g Self-raising flour; 3 Eggs; 1 tin (about 6-8 rings) Pineapple rings (canned); as needed (about 8-10) Glacé cherries; 2 tbsp (plus extra for sprinkling) Brown sugar; 2-3 tbsp Pineapple juice (from the tin)

Nicky @cook_114252742

Easy fluffy cake that isn’t to sweet one of my mums favs

Nicky @cook_114252742

Easy fluffy cake that isn’t to sweet one of my mums favs

Saved

Ingredients

1hr

8 servings

200 g(plus 3 tbsp extra for greasing and brushing) room temp Butter
160 gCaster sugar
150 gSelf-raising flour
3Eggs
1 tin(about 6-8 rings) Pineapple rings (canned)
as needed(about 8-10) Glacé cherries
2 tbsp(plus extra for sprinkling) Brown sugar
2-3 tbspPineapple juice (from the tin)

Saved

Steps

1hr

1

Grease the cake tin with butter.
2

Melt 3 tbsp butter in the microwave and brush it all around the edges of the tin.
3

Sprinkle brown sugar evenly over the base and sides.
4

Arrange pineapple rings and cherries on top of the brown sugar.
5

Cream 200g butter with an electric whisk until pale and fluffy.
6

Add caster sugar and whisk until well combined.
7

Beat in eggs one at a time with the electric whisk.
8

Add 2-3 tbsp pineapple juice from the tin and mix briefly.
9

Gently whisk in self-raising flour until just combined.
10

Pour batter over the fruit in the tin and spread evenly.
11

Bake at 180°C for 30 minutes until golden and cooked through.
12

Cool slightly, then invert onto a plate to serve.