Upside-down pineapple and cherry cake recipe Recipe - Better Homes & Gardens Australia
This upside-down pineapple cherry cake is an Aussie campfire baking classic, now made in the oven with a beautiful caramelised top.
Ingredients
- 50g unsalted butter, melted, plus 150g extra, softened
- 1/2 cup brown sugar
- 425g can pineapple slices in juice, drained
- 1/2 cup maraschino cherries
- 3/4 cup caster sugar
- 2 free-range eggs
- 1 tsp vanilla extract
- 150g sour cream
- 1/4 cup buttermilk
- 1 3/4 cups self-raising flour
- Pinch of salt
- Whipped cream, to serve
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