Piña colada pineapple upside-down cake

Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

We’ve simplified this spectacular tropical bake by using store-bought cake mix – it’s a retro revival.

8 Ingredients

  • 60g butter, at room temperature, plus 1 tsp extra

  • 440g can pineapple slices in juice, drained

  • 6 red glacé cherries, plus 12 extra red glacé cherries

  • 440g packet butter cake mix

  • 2 eggs

  • 160ml (2/3 cup) milk

  • 60ml (1/4 cup) Malibu

  • 300ml carton thickened cream, whipped to firm peaks

4 Method Steps

  • Step 1

    Preheat oven to 170°C/150°C fan forced. Grease a round 20cm (base measurement) cake pan and line base with baking paper. Heat a large frying pan over medium heat. Add the extra 1 tsp of butter to the pan and swirl to coat. Cook the pineapple slices for 1-2 minutes on one side only or until slightly golden. Arrange over base of the prepared pan, golden side down. Place a glacé cherry into the centre of each pineapple ring.

  • Step 2

    Place cake mix (reserve the icing for another use), eggs, milk and butter in a bowl. Use electric beaters to beat on low speed until just combined. Increase speed to medium and beat for 2 minutes. Pour over the pineapple and smooth the surface. Bake for 50 minutes or until cake springs back in the centre when lightly touched. Set aside in the pan for 10 minutes. Run a knife around the edge of the cake, then turn out onto a wire rack to cool completely.

  • Step 3

    Carefully cut the cake in half horizontally. Use a pastry brush to brush Malibu over the cut side of the base and over the pineapple on the top of the other half.

  • Step 4

    Spoon or pipe whipped cream over the base and add extra glacé cherries around the side to decorate. Carefully replace the top and cut into wedges to serve.
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Image by Guy Bailey

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