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Pineapple Upside Down Cake

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“This makes a fabulous pudding - warm or cold with cream or ice cream, or a luscious afternoon tea cake. A family favourite that my kids ask for often.”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the topping:
  2. Cream butter and sugar and spread over the base of a deep cake tin. A loose bottomed tin can make it easier to remove the cake later - or you can line it with a piece of baking paper if you're nervous!
  3. Arrange fruit on top. If you like you can put a glace cherry in the centre of each pineapple ring.
  4. Make the sponge:
  5. Cream butter and sugar.
  6. Add beaten egg and vanilla.
  7. Add sifted flour and baking powder alternately with milk (or use juice - not syrup - from the tin instead of milk).
  8. Pour sponge mixture on top of fruit.
  9. Bake at 180°C for 40 minutes, or until a skewer comes out clean.
  10. Let stand for a few minutes before inverting onto a plate.

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