EmailTweet 0 Full-screen Pineapple upside down cake Cakes 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 IngredientsMelted 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 Directions1Grease 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 close full screen 00:00 0 Reviews Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...