Tuesday, 19 November 2013

Pineapple Upside Down Cake

 
The question was what to do with 7 pineapple slices which were left over after I made some pizza on Saturday.  The answer ~ make a pineapple upside down cake. 

 
Look away if you are of a nervous disposition, as the first step is to caramelize the pineapple in melted butter and brown sugar.  Oh well, in for a penny, in for a pound, as the saying goes....

 
This recipe came from Lorraine Pascale's book Home Cooking Made Easy, but I changed it a little, as I don't like rum and didn't want any in my cake.

 
This photograph does not do it justice. The cake was absolutely delicious, with just a hint of cinnamon and the sticky caramel topping.  I served it with Devon custard....a little indulgent, but I took the remains of it to work, so I don't have to feel too guilty!

3 comments:

VintagePretty said...

Wow, I haven't had a pineapple upside-down cake for years! It looks very delicious indeed (and well done you for giving some of it away!) A perfect winter pud, methinks ;-)

Best wishes,

Tash from vintagepretty.org

Tracy said...

BIG YUM! I made a pineapple upside-down cake about a month ago... But we were out of the cherries, so it wasn't quite the same. ;o) Happy Day, Marie ((HUGS))

Candytuft Corner said...

Tash ~ I just couldn't eat it all, though I was tempted!

Tracy ~ this recipe used raspberries in place of cherries and I thought that they worked really well.

Marie x