The 'Original' Creative Crafting Magazine written by Crafters, for Crafters

Creative Crafting magazine began in August/September 2009, when a group of crafting friends on the Creative Connections network decided that it would be a good idea to raise awareness of the crafting community. From this point they started work and the first issue of Creative Crafting was published in October 2009 and are still publishing today.

Saturday, 30 March 2013

Toby & Mummy Makes... Pineapple and Mango Upside-Down Cake

Toby & Mummy Makes... Pineapple and Mango Upside-Down Cake

Published in Issue 22, April 2013
Written by Tracey from Wow Thank You

A blast from the past, I remember pineapple upside-down cake as a child.

My mum was a school cook, and I basically grew up on tray bake leftovers! 

Pineapple upside-down cake was one of the better desserts I recall and I thought it would be fun to revisit this retro culinary delight with Toby, while Millie-Mae was at school. 

It’s quick and simple to make, so perfect for the short attention span of a 4 year old.

You will need

For the topping:
50g softened butter
50g sugar
Pineapple rings in juice
Mango (optional)
Glace cherries

For the cake:
100g softened butter
100g sugar
100g self-raising flour
1tsp baking powder
1tsp vanilla extract
2 eggs
Greaseproof paper
21-25cm square or round tin or Pyrex dish

Step 1. Heat oven to 180C (160C if fan oven)/gas 4.

Step 2. For the topping, beat the butter and sugar together until creamy. 

Step 3. Line your tin/dish with damp greaseproof paper, then spread the mixture over the base and a quarter of the way up the side.
Arrange the pineapple rings and mango on top of the mixture, placing a cherry in the centre of each pineapple ring. 



Step 4. To make the cake, put all the ingredients into a mixing bowl (butter, sugar, flour, baking powder, vanilla extract, eggs) along with 2 tablespoons of the juice from the tin of pineapple rings. Beat to a soft consistency. 








Step 5. Spoon over the top of the pineapple and cherries, smoothing it out so it’s level. 

Now it’s allowed to lick the spoon …









Step 6. Bake for 35 minutes, then leave to stand for 15-30 minutes. 











Step 7. Turn out onto a plate, and after admiring, eat while still warm! 











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