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Pineapple pudding

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Upside down!

Never fear making a pud. This one's dead easy, really quick to put together, and just delicious served hot with custard, or cold out of the fridge, so I'm told by the fridge raiders! It's so incredibly juicy from the pineapple slices, perfect to finish many a meal off. I use a dark brown sugar for the cake mix, which gives it a lovely dark caramel taste; which is a little less sweet than white refined sugar.

Click the Method tab below to see a step by step guide with pictures.

pineapple cake on plate

ingredients

Here's what you need :¬)

serves 4 - 6

for the topping

  • 75g dark brown sugar
  • 75g butter
  • 439g tin pineapple slices

    • save the juice for custard

for the cake mix

  • 125g butter
  • 125g dark brown sugar
  • 2 eggs
  • 2 Tblsp pineapple juice
  • A left over pineapple slice if there is one
  • 1 heaped tsp baking powder
  • 125g self-raising flour*

*Self raising flour is best, but you can use plain flour if you don't have it to hand, just use 1 Tbsp of baking powder and 125g plain flour instead.

method

I use a food mixer for this recipe, but you can do it by hand, just make sure your butter is really soft. So, pop the oven on at 180c and grease an oven proof dish. By the time the oven's hot you'll be ready to rock!

By the way, you don't need to wash the mixer / mixing bowl out after making the topping, just scrape it clean with a spatula and you are ready to go with the cake mix ingredients

  1. Put the topping ingredients in a food mixer
  2. Set it to a medium speed
  3. Let the mixer run until butter and sugar are combined
  4. Grease an oven proof dish - rub butter around the sides & base of the dish
  5. Spread topping into the base of the dish
  6. Place the pineapple slices on the topping
layer the pineapple slices
topping and pineapple
  1. Put the first 5 cake ingredients into the food mixer
  2. Turn the mixer on to medium speed
  3. Allow the ingredients to combine
  4. Tip in the flour & baking powder
  5. Allow to combine again

NB: If mixing by hand, sift the flour & baking powder into a bowl through a sieve

  1. Pour the cake mixture onto the pineapple
top with the cake mixture
dish with cake mix
  1. Bake in pre-heated oven @ 180c for 45mins
  2. Use a wooden skewer to check for doneness*

*Prick the center of the cake with the skewer, it should come out dry (except the very tip which will have caramel on it) when the cake is cooked

  1. Allow to cool for a while so you can handle it
allow to cool
cake cooked

***WARNING*** the topping is 180c caramel when it comes out of the oven, so, DO NOT attempt to turn it out until it has cooled to hand-hot

  1. Place a plate on top of the dish
  2. Say a little prayer!
  3. Flip the dish and plate over in one smooth movement
  4. Let the pudding drop onto the plate*

*I bash it with a rolling pin! No patience!!!

  1. Carefully wriggle the dish off the pudding
turn out onto a plate
pineapple cake on plate
serve with custard with added pineapple juice