Pineapple Upside-Down Cake

Serves: 8

You will need

A little TREX for greasing
5 tbsp Golden syrup
227g Can pineapple rings in natural juice, drained
7 Glace cherries
150g Self-raising flour
¼ tsp Salt
150g Caster sugar
100g TREX, at room temperature
3 Large eggs
1 tsp Vanilla extract



Directions

1 Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease a round 23cm (9 in) shallow cake tin with a little TREX.

2 Spoon the syrup into the cake tin, spreading it over the base. Arrange one pineapple ring in the centre of the tin, then cut the remaining rings in half and fan them around the whole ring. Place the glace cherries among the pineapples.

3 Sift the flour and salt into a mixing bowl. Add the sugar, TREX, unbeaten eggs and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.

4 Spoon the mixture into the cake tin and spread it out carefully to cover the fruit. Transfer to the oven and bake for 35-40 minutes.

5 Cool the cake in the tin for 10 minutes, then run a knife around the edge to loosen the edges. Place a large plate on top of the tin, invert quickly and lift the tin away. Cool completely.

Recipe courtesy of Trex



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