An easy way to make Pineapple upside down cakes from scratch. These small pineapple upside down cakes are perfect for parties and with retro baking now back on trend, everyone will be happy with these cakes.
90g Fairy, softened
2/3 cup brown sugar
6 tinned pineapple rings, reserve 2 tablespoons of the juice
2/3 cup sugar
60 g Fairy extra, melted
2/3 cup plain flour
1 teaspoon baking powder
Pinch of salt
6 glace cherries, halved
Custard, for serving
Preheat oven to 190°C / 170°C fan-forced. Use hand-held beaters to beat the Fairy and brown sugar pale and fluffy. Spoon the mixture evenly into the bases of a 6-hole, 1 cup-capacity greased and based-lined Texas muffin tin. Spread a thick layer over the bases and half way up the sides of each muffin hole. Place a pineapple ring into the base of each.
Use hand-held beaters to beat the eggs and sugar until pale and fluffy. Add the extra melted Fairy and reserved pineapple juice. Fold through the sifted dry ingredients. Spoon the batter evenly over the pineapple and bake in oven for 25-30 minutes or until golden and cooked when tested with a skewer.
Use a butter knife to loosen the edges of each cake from the muffin tin and turn out onto a tray. Top each with 2 glace cherry halves. Serve with custard.