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!
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 ;-)
ReplyDeleteBest wishes,
Tash from vintagepretty.org
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))
ReplyDeleteTash ~ I just couldn't eat it all, though I was tempted!
ReplyDeleteTracy ~ this recipe used raspberries in place of cherries and I thought that they worked really well.
Marie x