Pineapple upside-down cake

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Results 81-100

• Holley

  03 July 2010

  Holley commented on this recipe

  It's in the oven as I type and I hope it comes out right! I haven't quite gotten used to changing the times for a fan assisted oven. Silly me! I used a 20cm spring-form tin and had to make double the topping to layer the bottom of the tin. I hope it doesn't come out too sweet! Looked good going in! Fingers crossed!

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• Holley

  03 July 2010

  Holley rated and commented on this recipe

  

  Came out looking yummy. Would have doubled the cake mix for a 20cm tin. :D

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• patricia

  15 July 2010

  patricia rated and commented on this recipe

  

  Made this for the first time, l followed the recipe to the letter and it came out perfect, we had it with custard and it was delicious, l will be making it again.

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• chef sehrish

  27 July 2010

  chef sehrish commented on this recipe

  This recipe is unbelieveable-simple and so quick! perfect to impress ANYBODY! do try it with compliments to whoever invented it :)

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• chef sehrish

  27 July 2010

  chef sehrish rated and commented on this recipe

  

  This recipe is unbeievable-simple and so quick! this is the perfect recipe to impress ANYBODY! do try it with compliments to whoever invented this :)

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• kyelyla

  31 July 2010

  kyelyla rated and commented on this recipe

  

  I've never made this before but tryed it for my b/fs birthday and it was so easy to make, tasted lovley and looked pretty impressive too! :)

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• Sam

  07 August 2010

  Sam rated and commented on this recipe

  

  Delicious and really easy to make - great recipe!

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• Tallie

  10 August 2010

  Tallie rated and commented on this recipe

  

  This cake recipe is fantastic-it was devoured very quickly and I found it very easy and fun to make. I will definately make this again as it was enjoyed by everyone!

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• agacius

  15 August 2010

  agacius rated this recipe

  

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• lindad

  16 August 2010

  lindad rated and commented on this recipe

  

  Really good recipe. Easy to do and everyone loved it. Will make this again

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• Midnight

  25 August 2010

  Midnight rated and commented on this recipe

  

  Simple to make and a delightful blast from the past for the taste-buds. Overall, an easy cake for beginner bakers.

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• mariades

  06 September 2010

  mariades rated this recipe

  

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• Holley

  14 September 2010

  Holley commented on this recipe

  I would recommend for a more cake based recipe you double the actual cake base ingredients. I have quite a small cake tin and it came out quite thin.

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• Granty

  14 September 2010

  Granty rated and commented on this recipe

  

  Devine! The retro look makes this cake a great 'gift' for pregnant pals hoping to get things moving!

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• Lisa Holdsworth

  02 October 2010

  Lisa Holdsworth rated and commented on this recipe

  

  this is wonderful. really quick and easy and taste amazing. we make it with a 3 year old and there is enough tokeep her going but not complicated so she gets bored. we also make it dairy free using Pure butter. brightens our family saturday afternoons

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• Sabrina85

  02 October 2010

  Sabrina85 commented on this recipe

  Hi, Years ago I tried this dessert when I visited the United States (I'm from Bulgaria) and since this is my favorite dessert. I think I'll prepar it for the anniversary with my boyfriend next month. Thanks for the recipe !

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• Lia

  13 October 2010

  Lia commented on this recipe

  Loved this recipe! Had not made this for years and used to use golden syrup, this is much lighter tasting recipe. I made it for a friends birthday lunch at work, it was a big hit served with (low fat) creme fresh. Thank you

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• Hayley

  17 October 2010

  Hayley rated and commented on this recipe

  

  I melted a teaspoon of butter in 2 large ramekins, shook it about a bit and sprinkled in the castor sugar to coat the bottom and sides. Popped a pineapple ring and cherry in each and topped with the cake mixture made using half the quantities in the recipe. Then nuked them together in the microwave for 3 minutes on max. I wasn't too optimistic about the results but they came out perfectly. I'm sure the baked version is better but this way was a fantasticly quick last-minute pud.

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• bijou

  31 October 2010

  bijou commented on this recipe

  Made this today. Just couldn't believe how easy it was. Didn't want to lose the syrup by cooking it in a loose bottomed tin and didn't have a fixed bottom one so baked it in a ceramic dish (7" x 9") and it turned out perfectly. Served as a pudding with custard, everyone enjoyed - yum!

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• bijou

  31 October 2010

  bijou rated and commented on this recipe

  

  Forgot the stars!

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Ingredients

FOR THE TOPPING

• 50g softened butter
• 50g light soft brown sugar
• 7 pineapples rings in syrup, drained and syrup
• glacé cherry

FOR THE CAKE

• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Ingredients

FOR THE TOPPING

• 50g softened butter
• 50g light soft brown sugar
• 7 pineapples rings in syrup, drained and syrup
• glacé cherry

FOR THE CAKE

• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs

Per serving

407 kcalories, protein 5g, carbohydrate 49g, fat 23 g, saturated fat 14g, fibre 1g, sugar 36g, salt 0.87 g

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