Pineapple Turnover Cake

Name: Pineapple Turnover Cake
Total time: 2100 s
Yield: Serves 6 servin
Cuisine: British
Ingredients: For The Topping:; 50 g softened butter; 50 g golden caster sugar; 5-6 pineapple rings or 6-7 chunks; For The Cake:; 100 g softened butter; 100 g golden caster sugar; 100 g self-raising flour; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 2 tablespoons pineapple juice (from the tin)

Eibhlin @cook_5781713

Pineapple Turnover Cake

Eibhlin @cook_5781713

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Ingredients

35 mins 180C

Serves 6 servin

For The Topping:
50 gsoftened butter
50 ggolden caster sugar
5-6pineapple rings or 6-7 chunks
For The Cake:
100 gsoftened butter
100 ggolden caster sugar
100 gself-raising flour
1 teaspoonbaking powder
1 teaspoonvanilla extract
2 tablespoonspineapple juice (from the tin)

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Steps

35 mins 180C

1

Heat oven to 180C/160C fan/gas 4
2

Beat the butter and sugar together until creamy.
3

Spread the mixture over the base and half way up the sides of a cake tin. Arrange the pineapple chunks/rings on top in a pattern of your choice.
4

Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency.
5

Spoon the mixture into the tin on top of the pineapple and smooth it out untill level. Bake for 35 minutes.
6

Leave to cool for 5 mins, then turn out onto a plate.
7

Enjoy 👍