Pineapple upside down cake
Serving
5
Preparation
25 minutes
Bake time
30 minutes
Difficulty
1 out of 5

Ingredients
- Green’s Vanilla Sponge
- 2 eggs
- 100g softened butter
- 50g brown sugar
- 5 Pineapple rings
- Borwick’s Cherries
- Pearce Duff Custard
- Water
TO PREPARE THE TOPPING:
- Preheat the oven to 180/ 160 C fan
- In a small bowl, beat 50g butter and brown sugar until creamy.
- Spread over the base of your tin and up 1 cm of the sides. Arrange the pineapple rings around the base of the tin and then place a cherry in the Centre of each ring.
TO PREPARE THE CAKE:
- Empty the cake mix into a large bowl and add the eggs, 100ml of water and 50g of butter.
- Whisk together on a low speed for 30 seconds until the mix is moistened, and then continue to whisk on a high speed for 2 minutes until thick and creamy.
- Pour the cake mix over the pineapple and bake for 30 minutes.
- Once baked leave to cool slightly in the tin for 5 minutes, then turn out onto a plate and cut into pieces.
TO MAKE THE CUSTARD:
- Empty the contents of the custard mix into a measuring jug.
- Pour boiling water up to the 425 ml level
- Whisk for 30 seconds. The level will drop, so top up to the 425 ml line again with more water.
- Serve the custard with the cake to create the ultimate Pineapple Upside Down Cake