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Upside Down Pineapple Cake

Upside Down Pineapple Cake

Upside Down Pineapple Cake

Recipe By: Clem Pedro

For the cake:
100g butter

100g caster sugar
2 free range eggs
1t Vanilla essense
100g self-raising flour
1t baking powder
Desiccated coconut for lining

For the topping:
440g Rhodes Quality pineapple rings
10-12 Rhodes Quality maraschino cherries
For the cake: cream the butter and sugar together until pale and fluffy before adding the eggs and vanilla and mixing through. Add the flour and baking powder and fold through to form a cake batter.
Grease a cake tin before coating the inside with the coconut. Add the whole pineapple rings adding a cherry to the centre of each pineapple. Pour over the cake batter and bake in an oven preheated to 180C for 30 - 35 minutes or until a car tester comes out clean after testing.
Turn the cake upside down, revealing the pineapples and cherries.

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