Ingredients
The Base
- 60 g butter at room temperature
- 95 g Soft brown sugar
- 4-8 slices canned pineapple drained and halved
- 12 galce cherries
The Cake
- 120 g raw sugar
- 120 g butter at room temperature
- 2 eggs
- 1 teaspoon vanilla essence
- 180 g Self Raising Flour
- 120 g Milk
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees C. Grease and line a 20cm spring form cake tin with baking paper
Mill raw sugar for 4 seconds on speed 9. Set aside
To prepare base, cream the butter and brown sugar for 20 seconds on speed 5. Spread over the base of the cake tin. Arrange the pineapple and cherries over the base and set aside.
To prepare the cake (no need to clean out the bowl first) cream together the remaining butter and sugar that was milled for 20 seconds on speed 5
Set the blades turning on speed 5 and add eggs one at a time through the hole in lid. Should take about 30 seconds.
Add vanilla essence, flour and milk and mix for 10 seconds on speed 5. If not quite incorporated then go quickly up to speed 6 for a couple of seconds.
Spread the cake mixture over the base. Bake for 45-50 minutes. Cover with foil after 30 minutes to stop the cake browning too much. Cool in the tin for 15 minutes, then turn out onto wire rack to cool completely.
Base and Cake
Tip
Reminds me of when I was a child. My own kids certainly loved it.
This can be eaten as a cake or serve it hot with custard as a dessert.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is the easiest yummiest cake - whenever I have to bring a cake anywhere, this is the one. It’s so moist and fruity and looks good too. I’ve made it loads of times and this recipe never fails.
Perfect for Hawaiian night dessert!
So light and tasty. I made eight individual ones in muffin pans, turned out great.
First attempt was spot on. Delicious
I love this dish Delicious thank you for sharing
Patsy McCafferty
Best pineapple upside down cake I have ever tried!!!
Terrific, easy recipe. Enjoyed by all. Used fresh pineapple instead of canned and it had a lovely flavour and it was nice and light. Thanks for the recipe.
Thanks for posting your recipe. Turned out great!
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