Name: Upside-down pineapple and banana cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10
Ingredients: Topping; 1 cup brown sugar; 90 gram butter, chopped; 440 gram can thin pineapple slices, drained; 1 firm ripe banana, thickly sliced; Upside down pineapple and banana cake; 100 gram butter, chopped, at room temperature; 1/2 cup brown sugar; 2 eggs; 1 1/2 cup self-raising flour; 1 teaspoon ground cinnamon; 225 gram can crushed pineapple; 1/4 cup sour cream; cream, to serve (optional)

Upside-down pineapple and banana cake

This fruity dessert is known as an 'upside-down' cake as it is baked in a single pan, starting with the top layer on the bottom of the pan, then served flipped over. We've added juicy pineapple and sweet banana pieces to create a beautifully moist cake for the whole family to enjoy.

Serves 10

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

Topping

1 cup brown sugar

90 gram butter, chopped

440 gram can thin pineapple slices, drained

1 firm ripe banana, thickly sliced

Upside down pineapple and banana cake

100 gram butter, chopped, at room temperature

1/2 cup brown sugar

2 eggs

1 1/2 cup self-raising flour

1 teaspoon ground cinnamon

225 gram can crushed pineapple

1/4 cup sour cream

cream, to serve (optional)

Method

Upside down pineapple and banana cake

1.Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 25cm round cake pan with baking paper.

2.To make topping: In a medium saucepan, combine sugar and butter. Stir over a medium heat, until sugar completely dissolves. Spoon into pan; spread over base to coat. Arrange pineapple and banana slices on top, to cover.

3.In a medium bowl, using an electric mixer, beat butter and sugar together, until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and cinnamon together. Fold into creamed mixture alternately, with combined pineapple and sour cream.

4.Spoon mixture into pan over topping. Bake 45-50 minutes, until golden and cooked when tested with a skewer. Cool in pan for 5 minutes. Invert onto serving plate. Serve warm with cream.

For extra spice, add 2 teaspoons ground ginger or 1 teaspoon ground nutmeg with cinnamon in Step 3. Try using unsalted butter for cakes and desserts.
Note

Women's Weekly Food