November 2012 » Page 2 of 7 » The Vintage Kitchen

Pineapple Upside Down Cake is one of several family Christmas favourites. Using my mother-in-law’s Quick Mix Cake you can make this spectacular cake with only a couple of extra ingredients.

Ingredients

1 batch of quick mix cake batter

Pineapple rings

Glace cherries

1 1/2 teaspoons of butter or dairy free margarine

1/2 cup of brown sugar

Method

Preheat your oven to 190 degrees C or 375 degrees F

Grease and flour a 20 cm or 8″ cake tin.

Mix the brown sugar and butter together.

Spread evenly over the bottom of the cake tin.

Drain the pineapple rings and place on top of the sugar/butter mix in a nice design.

Put a glace cherry in the centre of each pineapple ring, and anywhere else they look pretty.

Carefully pour the cake batter on top.

Bake for 30 – 45 minutes or until the cake springs back when gently poked in the centre.

Turn onto a plate and serve!

This cake breaks all the rules when it comes to the mixing, but it’s never failed to turn out great. Use it as a base for all sorts of cakes, add a fruity sugar glaze, dried fruit and some spice, cocoa for a chocolate cake or use it to make pineapple upside down cake!

Ingredients

1/2 cup plus 3 teaspoons of butter/margarine or vegetable shortening for a vegan version

2 cups of self raising flour with a pinch of salt added (or plain/all purpose flour with 3 teaspoons of baking powder)

1 cup of caster sugar

1/2 cup milk (use soy milk for a vegan cake)

2 eggs (or equivalent amount of vegan egg replacer)

vanilla essence

Method

Preheat your oven to 190 degrees C or 375 degrees F

Grease and flour a 22cm or 9″ tin if you want to double the mix and make two layers. If you only want one layer, use a 20cm or 8″ tin.

Sift your flour into a bowl.

Add the rest of the ingredients and mix until it’s light and creamy.

Pour into your tin and bake for 30 – 45 minutes or until it springs back when poked lightly in the centre.