Photography by Sue Ferris
Ingredients (serves 8)
- 450g can sliced pineapple, drained
- Red glace cherries, to decorate
- 340g packet butter cake mix
Method
Preheat oven according to packet cake instructions. Grease and line the base of a round 20cm cake tin.
Arrange the pineapple and cherries over the base of the tin, trimming the pineapple to fit.
Prepare the cake according to packet instructions. Pour over the pineapple. Bake according to packet instructions. Turn out and cool on wire rack.
source:
Fresh Living - 11 April 2005, Page 58
Recipe by Stacy Nowland, Ermington, NSW (reader recipe)
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