Pineapple Upside - Down Cake

by Tarla Dalal

Added to 72 cookbooks
This recipe has been viewed 4864 times

This popular dessert is ideal for the wet and cold days.

Add your private note

Preparation time: 20 mins.
Cooking time: 35 mins.
Serves 8
Show me for servings

Ingredients

1 small can (450 grams) pineapple slices
4 tbsp golden syrup
2 tsp levelled, cornflour
1 Victoria Sponge Cake but using 1/2 teaspoon pineapple essence instead of vanilla essence
1/2 tsp pineapple essence instead of vanilla essence
a few glace cherries
walnuts (akhrot) for decoration

Method

While preparing the cake mixture, add the pineapple essence instead of vanilla essence.
Grease and dust a 200 mm. (8") square tin.
Arrange the pineapple slices, cherries and walnuts decoratively in the prepared tin.
Pour the golden syrup over the pineapple slices and cover the base of the tin.
Spoon the cake mixture into the tin.
Spread properly with the help of a spoon.Then make a depression in the centre.
Bake in a hot oven at 400 F.for 25 minutes. Cool a little. Loosen the sides of the cake with a knife and turn the cake upside- down.
Mix pineapple syrup ( from the can ) and the cornflour. Go on cooking and stirring until the syrup gets slightly thick. Remove from the heat and cool.
Serve the hot pudding with the above glaze or with sweetened fresh cream.

Tips

VARIATION : PINEAPPLE UPSIDE-DOWN CAKE (EGGLESS)
Proceed as for pineapple upside-down cake but use the batter for eggless sponge cake instead of for Victoria sponge cake.