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Pineapple Upside-Down Cakes

6

Serves

20 minutes

Prep Time

25 minutes

Cook Time

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Ingredients

Pineapple Upside-Down Cakes

  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup pineapple juice - from the tinned pineapple
  • 2/3 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 60g butter
  • 2/3 cup brown sugar
  • 1 x 425g can pineapple rings in juice
  • 6 red glace cherries
  • Ice cream to serve

Method

Pineapple Upside-Down Cakes

  • Preheat oven to 180oC (160oC fan bake). spray a Texas 6 muffin tin with baking spray.
  • Beat the eggs, sugar, and pineapple juice together.
  • In a new bowl, whisk together the flour, baking powder and salt.
  • Tip the flour mixture into the egg mixture and beat well then set aside.
  • In a small pot, melt the butter and brown sugar together. Simmer for 1 minute while stirring.
  • Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin.
  • Place a pineapple ring in each muffin tin. Place a cherry in the middle of each pineapple ring.
  • Spoon some cake mixture over the top of each muffin tin until the mixture is three-quarters of the way up the pan.
  • Bake for 25 minutes or until golden brown and cooked through.
  • Let the cakes cool in the pan for 5 minutes.
  • Run a knife around each cake and tip them out onto a cooling rack.
  • Serve with ice cream if you like.