Eggless Pineapple Upside Down Cake

And for pudding, a nice warm Pineapple Upside Down Cake with custard :)

If i am having friends over i do like to be able to make something nice, maybe because its dangerous to make a desert when theres no one to help you eat it :)

i found this recipe on another blog and thought id try it out because i happend to have the ingridients in my rather bare cupboards

the top of the cake should have been a little more caramely but my silly cake tin needs replacing and the bace doesnt fit snug enough so all the caramel ran out the bottom and dripped all over the bottom of my oven :-/

but it was still yummy scrummy :D

Ingredients:

Pineapple Slices (canned)

Sugar for caramelisation – 5-6 tb

Water – 1 tbs

Butter – 100g, softened

Sweetened Condensed Milk – 1 tin (400g)

Plain Flour – 2 cup

Baking Powder – 2 tsp

***

Preheat the oven at 180º C,

Grease a 9” round cake tin with butter. Arrange the pineapple slices at the base of the tin.

Add water to sugar & heat it in a pan till it melts and becomes brown. Pour hot caramel onto the pineapple slices and leave aside.

Add sweet and condensed milk to the softened butter and beat well.

Sieve together flour, baking powder. Mix the flour to the other mixture slowly beating well. Pour batter into the prepared cake tin and bake at 180º C for 35 to 40 minutes in the preheated oven.

Remove from oven, loosen sides of cake using a knife and immediately turn onto a plate.

Dont leave in tin because if you are lucky enough to still have you caramel (unlike me) it will stick to your tin as it hardens.

i think this needs to be served warm with either a nice scoop of ice cream or some custard :)