Requiring just 3 ingredients, this pineapple upside down cake is a doddle!
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Yields:
12 serving(s)
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Cal/Serv:
138
Ingredients
For the caramel
100g
caster sugar
For the cake
435g
tin pineapple chunks in juice
200g
self-raising flour
100g
caster sugar
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and line a 20.5cm square tin (measured at the base) with baking
parchment. For the caramel, in a small
pan heat sugar and 50ml water over low
heat, stirring until the sugar dissolves.
Increase heat and bubble until a rich
caramel, swirling pan rather than stirring.
Step 2Meanwhile, for the cake, drain the
tinned pineapple, reserving the juice.
Arrange the pineapple chunks neatly in
the base of the lined tin (they won’t
cover the base). Carefully drizzle the
caramel over the pineapple chunks. (measured at the base) with baking
parchment.
Step 3In a medium bowl, whisk the flour and
sugar until combined. Add 150ml of the
reserved pineapple juice (top up with
water if not enough) and 3tbsp water.
Whisk to combine. Scrape into tin on top
of pineapple, and carefully smooth to level.
Step 4Bake for 25min, or until lightly golden.
Leave to cool completely in the tin. To
serve, invert on to a serving plate and
peel o the baking parchment. Cut into
12 rough squares and serve.
To store:
Once cool, cover and store atroom temperature for up to 3 days.
Per serving:
Calories: 138
Protein: 2g
Total fat: 0g
Saturates: 0g
Carbs: 32g
Total sugars: 19g
Fibre: 1g
Baking recipes that are so easy, you could make them in your sleep
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
