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

http://www.wowthankyou.co.uk

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!