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.
1 batch of quick mix cake batter
1 1/2 teaspoons of butter or dairy free margarine
1/2 cup of brown sugar
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!