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Upside Down Pineapple Cake

15 minutes preparation - 30 minutes cooking

step1Start with the toppings by heating in a small pan the butter and sugar on a low heat until dissolved, then bubble for a few mins until slightly thickened.

step2Divide between 6 really well-greased, 200ml ramekins. Add a Del Monte pineapple slice with a cherry in the middle to each.

step3Heat oven to 180C/160C fan/gas 4. Mix together the butter and sugar with a whisk until pale and fluffy. Gradually beat in the eggs, then fold in the dry ingredients.

step4Finally, add the milk to the preparation then divide the mixture in the 6 ramekins.

step5Cook for 30 minutes until risen,golden and springy to the touch. To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.

Ingredients

6 SERVES

  • FOR THE TOPPING:
  • 50g butter
  • 50g soft brown sugar
  • 6 slices of Del Monte Pineapple (Fresh or canned)
  • cherries, to serve
  • FOR THE SPONGE:
  • 140g butter, softened
  • 140g caster sugar
  • 2 large eggs
  • 140g self-raising flour
  • 1 tsp baking powder
  • 50g coconut flakes
  • 6 tbsp milk

Our Selection

  • Del Monte GoldĀ® Pineapple
  • Pineapple slices in juice