Summer calls for lighter desserts – cakes and tarts filled with fruit are some of our favourites, which is why we love a pineapple upside down cake. With a tangy top, sweet sponge and a hint of nostalgia, it’s a delicious dessert for alfresco feasting.
150g melted butter (separated into 100g and 50g)
150g soft brown sugar (separated into 100g and 50g)
Half a can of pineapple rings in juice
100g self-raising flour, sieved
1tbsp baking powder
- Preheat the oven to 180°C/160°fan/gas 4. Grease a 20cm cake and set aside.
- Add 50g of the butter and sugar to a bowl and mix until combined. Pour into the cake tin and spread the mixture around so that the entire base of the cake tin is covered.
- Place one pineapple ring in the centre of the cake tin, and working around the first ring add in the other pineapple rings.
- Combine the remaining ingredients and 3tbsp of the remaining pineapple juice into a bowl, and mix until smooth. Spoon the mixture on top of the pineapple and smooth out so it’s level. Bake for 35 minutes, and once removed from the oven let the cake stand for five minutes, before serving.
For more serving suggestions, click here.