- For the topping
- 120 g butter
- 200 g soft brown sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 6 pineapple rings, (a 430g tin with juice)
- 6 maraschino cherries
- For the cake
- 170 g softened butter
- 150 g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 150 g self-raising flour
- 1 tsp baking powder
- 1/4 tsp salt
- ice cream, to serve
Pineapple cake
Ingredients
Method
For the topping: melt the butter in a saucepan and stir in the brown sugar, cinnamon and vanilla. Cook for a few minutes to melt the sugar then add 50ml of the juice from the pineapple tin and gently simmer over the lowest possible heat for about 5 minutes.
Arrange the pineapple rings in a square or round 23cm cake tin and place a Maraschino cherry in the centre of each one. Pour most of the sweetened pineapple syrup over the pineapple (reserving the rest for glazing the cake) and leave to stand while you make the cake mixture.
For the cake: preheat the oven to 180C/gas 4. Cream together the butter and sugar until pale, then add the vanilla. Beat in the eggs, one at a time, and finally sift in the flour, baking powder and salt. Fold in well.
Spoon the cake mixture on top of the pineapple and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin for about 20 minutes, then turn out onto a plate so the pineapple is facing upwards. Glaze with the remaining syrupy topping. Serve warm with ice cream.
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