Pineapple Upsidedown Cake

Ingredients

  • 225g Plain flour
  • 100g Soya marge
  • 2 tsp Baking powder
  • 100g Caster sugar
  • 50g Light brown sugar

  • 1/2 tsp Salt
  • 1 tbsp Cider vinegar
  • 2 tsp Vanilla essence
  • 150ml Pineapple juice
  • 7 Pineapple rings
  • 14 Glacé cherries

Method

  1. Beat together 50g of the soya marge with the light brown sugar and use it to grease the bottom and sides of your baking tin
  2. Arrange the pineapple rings in the base of the tin, setting a cherry in to the centre of the rings and any other gaps
  3. Mix the flour, baking powder and salt and set aside
  4. Slightly soften the remaining soya marge and blend with the white sugar, cider vinegar, pineapple juice and vanilla essence.
  5. Gradually add in the dry ingredients and beat until you have a fluffy batter (add more pineapple juice if it does not seem wet enough)
  6. Spoon the cake mix on top of the pineapple rings and gently spread evenly into the tin
  7. Cook at 180 degrees for 25 minutes or until a skewer comes out of the middle clean

Cooking Temperature: 180 degrees

Cooking Time: 25 Minutes

Serves: 10

Keeps For: 3 days

Tips and Comments

  • Do not use a loose bottom cake tin! The topping will melt out and leave sugary glue all over the bottom of your oven!
  • See Not-Dairy for details of soya marge.
  • A classic Sunday teatime favourite, this is also delicious served warm with ice cream as a dessert.