This is a quick fix for your sweet tooth and if it has fruit, it must be healthy.
- One pineapple, peeled and cored. Or, if you have two seconds, canned, sliced pineapple.
- Pineapple cake mix, or butter cake mix with one teaspoon pineapple flavour
- Whatever eggs etc. the cake mix requires.
- 1 stick (1/2 cup) unsalted butter
- 1 cup brown sugar
Method:
- Preheat the oven according to the cake box directions. Make your cake batter as directed.
- Put your cake tin over a medium heat and add the butter to the bottom. Once the butter is melted, make sure the whole area is covered and add the brown sugar so it’s evenly covering the tin. It should resemble wet sand, don’t freak out.
- Lay out the pineapple rings on top of the sugar. If you want to be kitsch, put cherries in the middle of each ring.
- Gently fold the cake batter into the cake tin and bung it in the oven.
- In 40 minutes, check the consistency by having a peak through a crack in the door. If it looks like it’s not cooked, close the door gently so the cake doesn’t flop. When it looks done, skewer the middle of the cake with a toothpick. When it comes out clean, take the cake out. Grab a fork. Let the cake cool in the tin for 20 minutes then gently turn it upside down onto your serving dish. If any of the rings stick to the pan, use the fork to take it out put it quickly in place on the cake.
Enjoy!
© Tash Jayasinghe