Pineapple Upside-down Cake
Servings: 4
Calories: 555kcal
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A delicious easy Pineapple pudding, can also be eaten cold as a cake!
Ingredients
- Tin Pineapple slices drained - 4 slices minimum
- About 10 Glace Cherries
- 4 Dessertspoons Golden Syrup
- 125 g Butter softened
- 125 g Caster Sugar
- Few Drops of Vanilla essence
- 3 Medium Free-Range Eggs
- 125 g Self Raising Flour
Instructions
- Preheat oven 180C/350F/Gas4
- Grease a 8 inch x 8 inch square tin with butter (or deep round tin if you like)
- Drain your pineapple and place the slices in the greased tin add your Glace Cherries, however you like
- Spoon over the Golden Syrup
- In a mixer or by hand, cream your butter & sugar until light and fluffy
- Add the vanilla extract
- Next add eggs one at a time, beating well between each one (if it starts to curdle add a small amount of flour)
- Finally stir in the flour until all combined and smooth
- Carefully pop the sponge batter on top of the pineapple and smooth to the sides with a spoon (it will seem thinly covered)
- Bake for 30-35 mins or until golden brown and firm to touch
- Remove from the oven - leave to cool for 5 mins in tin
- With a knife go around the tin to ensure it's loose
- Pop a plate on top of the tin & turn over - give it a little shake (you will hear it drop out)
- Remove the tin - Ta Dah there you have it!!
- Serve warm with custard, cream or ice-cream
Nutrition
Nutrition Facts
Pineapple Upside-down Cake
Amount per Serving
Calories
555
% Daily Value*
Fat
29
g
45
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
190
mg
63
%
Sodium
271
mg
12
%
Potassium
85
mg
2
%
Carbohydrates
66
g
22
%
Fiber
1
g
4
%
Sugar
39
g
43
%
Protein
8
g
16
%
Vitamin A
960
IU
19
%
Calcium
31
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.