Pineapple upside down cake

  

December 29, 2014

Pineapple upside down cake 0 0 5 0
  • Prep: 15 mins
  • Cook: 2 hrs
  • 15 mins

    2 hrs

    2 hrs 15 mins

  • Yields: 8-10

Ingredients

Melted butter to grease tin/silicon mould

2 tbsp brown sugar

20g butter (pref unsalted) melted

440g can unsweetened pineapple slices, drained (or sliced fresh pineapple)

3/4 cup plain flour

1/4 tsp bicarb soda

1 tsp cinnamon

1 tsp ground ginger

1/2 cup caster sugar

1 egg, lightly beaten

1/4 cup olive oil

1 tsp vanilla extract

1 ripe banana, mashed

Double cream to serve

Directions

1Grease and line bar tin or silicon mould.

2

3Combine brown sugar and melted butter (mix it really well) and spread across base of tin. Arrange drained pineapple slices on top of sugar mixture.

4

5Sift flour, bicarb and spices into a large bowl and add caster sugar.

6

7Finely chop 2-3 pineapple slices and put into another bowl. Add egg, vanilla and banana to pineapple and mix lightly.

8

9Make a well in the centre of flour mixture and add egg mixture - stir until just combined.

10

11Spoon into tin and cook on high in slow cooker, with a towel under the lid until cooked when tested with a skewer.*

12Cooking time suggested is 2-3 hours on high

13Allow to cool in tin before turning out onto a plate. Slice and serve with thick cream or ice cream.

14

15* Note - different slow cookers vary on heat and cooking time, so always test with a skewer after 1-2 hours to check if it's cooked.

Submitted by Alison Bailey

00:00

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