Pineapple Upside Down Cake

Desserts Food
Louise Wagstaffe, culinary advisor for Premier Foods
12 Servings
For greasing butter
35g sugar
14 slices canned pineapple in juice
100ml pineapple juice
180g glacé cherries
600g McDougalls Plain Sponge Mix
200ml water
  1. Pre-heat oven to 200°C. Grease two 9” wide, 8-9” deep cake tins (neither loose-bottomed nor springform) and sprinkle each with sugar then arrange the pineapple slices to make a circular pattern
  2. Fill each pineapple ring with a glacé cherry, and then dot one in each of the spaces in between

  3. Whisk McDougalls Plain Sponge Mix, add the water and pineapple juice and mix for 1 minute on low speed. Scrape down and mix for 4 minutes on medium speed to create a
    smooth batter
  4. Pour half the sponge mixture into each tin carefully so as not to move the cherry-studded pineapple rings in the tins; the sponge will only just cover it, so spread it out gently
  5. Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one move, turn it upside down