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Pineapple Bit Upside Down Cake

A light, springy hot milk sponge cake with a delicious buttery, caramel and pineapple topping. Perfect for a mid afternoon snake with a cup of tea or a cold glass of milk.
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Prep Time 30 minutes
Servings 16 slices

Ingredients
  

Topping

  • ½ cup butter melted
  • ½ cup light brown sugar
  • ¾ cup drained pinapple bits
  • 8 maraschino cherries drained and halved

Hot milk sponge cake

  • 2 large eggs room temperature
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp butter
  • ½ cup milk

Instructions
 

Topping

  • Drain pineapple and cherries. Place pineapple on a plate lined with a paper towel, cover with another piece of towel. Place a second plate on top to weigh it down. Leave for 20 mins replacing paper towel as necessary. Repeat with the halved cherries.
  • Spray an 8-inch pan with cooking or baking spray.
  • Melt butter in the microwave, add sugar.
  • Pour the mixture into the pan and add the pineapple bits. We like to place the bits in the pan to ensure equal coverage.
  • Add the cherries 4 by 4 making sure the presentation side is facing down. We arranged them so each slice would have a cherry in its centre.
  • Let the topping sit until it solidifies. This will prevent the fruit from moving when you pour the cake batter over top.

Hot milk sponge cake

  • In a small saucepan heat butter and milk until the butter is melted and steam starts to rise from the pot. Set aside to cool.
  • Sift flour with salt and baking powder in a small bowl.
  • In a large bowl beat eggs adding the sugar gradually until the mixture reaches the ribbon stage. It should increase in volume, thicken and lighten in colour.
  • Add the flour mixture to the eggs and gently beat until incorporated on low speed.
  • Combine the vanilla extract to the butter and milk mixture before adding it to the batter and beating it on low speed until incorporated.
  • Pour the batter gently over the topping.
  • Bake for 30-40 minutes in a 350°F oven, remove when a toothpick or cake tester comes out clean.
  • Cool the cake for 5 minutes then run a butter knife around the edge to loosen the cake from the pan paying close attention to the corners. Place your serving plate on top and quickly invert. The pan will be hot so you will need to use oven mitts. Gently remove the pan.