Pineapple Upside Down Cake
Every morsel is a journey back to simpler food.
60 mins 
Serves 4 - 6 
INGREDIENTS
Metric
Imperial
- Butter for greasing
- 3 tbsp sugar
- 440 g tin pineapple rings
- 75 g glace cherries
- 500 g packet SASKO VANILLA MUFFIN MIX
- 2 extra-large eggs
- 75 g glace cherries
- 140 ml oil
- 120 ml milk
- Butter for greasing
- 3 tbsp sugar
- 15.5 oz tin pineapple rings
- 2.64 oz glace cherries
- 17.64 oz packet SASKO VANILLA MUFFIN MIX
- 2 extra-large eggs
- 2.64 oz glace cherries
- 4.73 oz oil
- 4.05 oz milk
METHOD
- Preheat oven to 180°C
- Grease a 23cm cake tin generously with butter and sprinkle over the 3 tbsps. sugar.
- Drain the pineapple rings and lay in a circular pattern on the bottom of the cake tin.
- Place the cherries in the middle of each pineapple ring and in the gaps in between the rings.
- Beat oil, milk and eggs together in a bowl.
- Add the SASKO Quick Treats mix and mix well to give you a thick and smooth cake batter.
- Carefully pour the cake batter over the pineapple rings and smooth out evenly.
- Bake for 40-45mins: check done-ness by inserting a knife or skewer into the centre of the cake – if it comes out clean the cake is done.
6 
