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Upside Down Pineapple Cake

Serving:
6 serves

Ingredients:

• FOR THE TOPPING:
• 50g butter
• 50g soft brown sugar
• 6 slices of Del Monte Pineapple (Fresh or canned)
• cherries, to serve
• FOR THE SPONGE:
• 140g butter, softened
• 140g caster sugar
• 2 large eggs
• 140g self-raising flour
• 1 tsp baking powder
• 50g coconut flakes
• 6 tbsp milk

Preparation:

1)Start with the toppings by heating in a small pan the butter and sugar on a low heat until dissolved, then bubble for a few mins until slightly thickened. 2)Divide between 6 really well-greased, 200ml ramekins. Add a Del Monte pineapple slice with a cherry in the middle to each. 3)Heat oven to 180C/160C fan/gas 4. Mix together the butter and sugar with a whisk until pale and fluffy. Gradually beat in the eggs, then fold in the dry ingredients. 4)Finally, add the milk to the preparation then divide the mixture in the 6 ramekins. 5)Cook for 30 minutes until risen,golden and springy to the touch. To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.

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