Submitted by Alison Bailey
Pineapple upside down cake
Serving: 8
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
Instructions
- Grease and line bar tin or silicon mould.
- Combine brown sugar and melted butter (mix it really well) and spread across base of tin. Arrange drained pineapple slices on top of sugar mixture.
- Sift flour, bicarb and spices into a large bowl and add caster sugar.
- Finely chop 2-3 pineapple slices and put into another bowl. Add egg, vanilla and banana to pineapple and mix lightly.
- Make a well in the centre of flour mixture and add egg mixture - stir until just combined.
- Spoon into tin and cook on high in slow cooker, with a towel under the lid until cooked when tested with a skewer.*
- Cooking time suggested is 2-3 hours on high
- Allow to cool in tin before turning out onto a plate. Slice and serve with thick cream or ice cream.
- * 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.
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