Lifestyle

How to make the perfect pineapple upside-down cake


We know what your next bake should be (Picture: Del Monte)

Looking for a way to kill time and eat well this weekend?

Why not give this pineapple upside-down cake recipe a whirl?

The classic bake is popular for a reason, with lovely juicy slices of pineapple that give the cake a sweet and tangy crunch that works beautifully against the soft delicate sponge.

To elevate the look and taste factor of your cake, try adding some candied cherries to the centre of your pineapple rings.

Pineapple upside-down cake recipe

Prep time: 15 minutes
Cooking time: 45-50 minutes

Ingredients:

  • 1 can (435g) Del Monte Gold Pineapple Slices in Juice 
  • 4 tbsp soft light brown sugar
  • 180g unsalted butter, softened, plus extra for greasing
  • 80g light brown sugar 
  • 3 eggs, beaten
  • 220g self-raising flour
  • 100g natural yogurt 
  • 1 tsp baking powder
  • Pinch of salt
Looks delicious (Picture: Del Monte)

Method:

Preheat the oven to 180°C. Generously grease a 20cm/eight-inch cake tin with butter and line the sides with parchment paper.

Sprinkle the bottom of the pan with four tbsp of sugar then halve six of the pineapple slices and tightly arrange them around the edge of the tin, finishing with the seventh in the middle.

Finley chop the last pineapple slice and set it aside for later.

Cream the butter and sugar together until pale and light then gradually add the eggs, mixing well between each addition.

Sift the flour, baking powder and salt into the bowl, and then add the yogurt, pineapple juice and chopped pineapple.

Give it a final mix, so it’s all evenly combined and carefully spoon the batter over the pineapple slices.

Level the batter out and bake for 40 minutes, until risen, golden brown and a skewer inserted into the middle of the cake comes out clean.

Leave to cool in the tin for 20 minutes then invert onto a serving platter (peel off and discard paper).

Source: Del Monte

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