Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 12 people
Difficulty level: 2 out of 4
9 Ingredients
- 1/2 cup brown sugar
- 180grams unsalted butter, softened
- 425grams pineapple slices in juice, drained
- 200grams glacé cherries
- 1/2 cup caster sugar
- 2 Woolworths free range eggs
- 1teaspoons vanilla bean paste
- 1/2 cup Woolworths milk
- 1 cup self-raising flour
Nutrition per serving
1300kJ / 312Cal
1300 Kilojoules or 312 Calories
15% of daily energy intake*
Protein
3.0grams
Fat
14.5grams
Carbs
42.8grams
Sugars
30.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Deliciously moist vanilla cake with juicy pineapple and glace cherries. This retro revival pineapple upside-down cake is a stunning dessert.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease and line base and side of a 20cm round springform pan. Place pan on a large baking tray.
Step 2 of 4
Place brown sugar and 60g butter in a medium bowl. Stir until well combined. Spread over base of pan. Leaving 1 pineapple ring whole, cut remainder in half crossways. Using picture as a guide, arrange pineapple and cherries on top of base.
Step 3 of 4
Using an electric stand mixer with a paddle attachment, beat caster sugar and remaining butter in a large bowl until light and creamy. Add eggs, one at a time, beating well between additions. Add vanilla, milk and flour, then beat until just combined. Pour batter over fruit and smooth top. Bake for 30 minutes. Cover pan with foil. Bake for a further 20 minutes or until a skewer inserted into centre comes out clean.
Step 4 of 4
Cool in pan for 15 minutes, then turn out onto a large plate. Serve.
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