Upside-Down Pineapple Pudding

by Gemma Ogston
Star 4.2
    20m prep time
    60m total time
    Easy level
    8 ingredients

Replenishing your reserves isn't all about vitamins - it's also about making you feel good again too! And oh, my goodness, this cake will make everyone happy. It's delicious on its own, served warm, or with custard.

Method

Based on 8 servings, adjust as needed.

Step 1

Preheat the Oven: Set to 180°C (160°C fan).

Step 2

Prepare the Tin: Grease a 20cm round cake tin and line the base with parchment paper.

Step 3

Arrange Pineapple and Cherries: Place pineapple rings on the base of the tin and put a glacé cherry half in the center of each ring.

Step 4

Make the Batter: In a bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then fold in flour, baking powder, and vanilla extract.

Step 5

Assemble: Pour the batter over the pineapple rings, smoothing the top.

Step 6

Bake: For 35-40 minutes, until a skewer inserted into the center comes out clean.

Step 7

Cool and Serve: Allow to cool in the tin for 10 minutes, then invert onto a serving plate. Serve warm.
  • Ingredients
  • Based on 8 servings
  • 100g Softened Butter 1 x Sainsbury's British Butter, Unsalted 250g
  • 1 can Pineapple Rings, in juice 1 x Dole Tropical Gold Premium Pineapple Slices In Juice 227g
  • 7 Glacé Cherries, halved 1 x Sainsbury's Glace Cherries, Halves 200g
  • 1 tsp Baking Powder 1 x Sainsbury's Baking Powder 160g
  • 100g Caster Sugar 1 x Sainsbury's White Caster Sugar 500g
  • 2 Large Eggs 1 x Sainsbury's British Free Range Eggs Large x6
  • 100g Self Raising Flour 1 x Sainsbury's Self Raising Flour 500g
  • 1 tsp Vanilla Extract 1 x Sainsbury's Madagascan Vanilla Extract, Taste the Difference 38ml
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