Tinned pineapple questions and ideas

I'd make a pineapple version of Eve's Pudding and pour a sponge-cake mixture over it. I expect that makes it a Pineapple-Upside-Down cake, really

falady wrote: »

How about pineapple upsidedown cake? I don't have a specific recipe, but its just tinned pineapple slices on the bottom of a pyrex type dish, with a glace cherry in the middle of each ring if you've got them, then a sponge mix on top, then bake it in the oven.

HTH,

Ali x

It seems like the 'Ali's' think alike!;)

I made a pineapple sponge cake at the weekend. The recipe was from someone on here but I'm really sorry I can't remember who.

Pudding: Pineapple sponge cake

1 can of pineapple pieces in juice (19p Sains/23p Tesco)
250 g sugar (Sains granulates @72p/kg = 18pTesco caster@ 77p/Kg = 19.3p)
van. essence to taste (Sains @ 22p/10ml = 11pTesco @17p/10ml = 8.5p)
150ml of vegetable oil (Sains @ 7p/100ml = 11p, Tesco @ 10p/100ml = 15p)
350 g self raising flour (Sains @ 24p/Kg = 8.4p Tesco @24p/Kg = 8.4p)
3 teaspoons baking powder (Sains @ 2.18/kg = 1.6p, Tesco @ 2.18/kg = 1.6p)
Sains cost = 69p
Tesco cost = 76p

Mix the first sugar, vanilla essence and vegetable oil together. Pour the pineapple juice into a measuring jug, and pour in enough water to get a volume of 330ml. Add the juice mixture to the other wet ingredients. Mix the dry ingredients together, and add them to the juice mixture a little at a time, beating them together well.

Prepare 2 8 inch cake tins, (greased and floured) and pour half the batter into each tin. Sprinkle half the pineapple pieces over each tin, and bake for about 25 minutes at gas mark 5 until they are golden brown.

The cake was yummy but like I said, I can't claim ownership of it, it's not my recipe. All credit to whoevers on here it is! Sorry I can't accredit you by name

xx

Put coconut in the sponge mix - tropical!

after you have greased the tin/dish sprinkle with brown sugar before you place the pineapple in, and then I just make a basic victoria sponge mix, you get a lovely caramelisation (ohh big word probably not spelt correctly).

Probably can't do this for tonight but worth remembering, if (a big if) we have any wine left, normally red as we are not lovers of it, I freezer it in the ice cube trays and then decant to a food bag, when making casseroles etc, I pop a couple of the cubes in and it totally changes the taste.

I am sure that your visitors will enjoy what you serve them.