Recipe: Classic Pineapple Cake made easy

MANILA, Philippines — Pineapple Upside Down Cake is a classic cake enjoyed by both the young and the old. It banks on the sweetness of pineapples and the way the fruit interacts with the cake layer.

Unfortunately, it became overshadowed by other cakes. Well, it is time to return to the classics and enjoy them once again. This recipe by Home Foodie and San Miguel Pure Foods Culinary Center will help you do just that.

Ingredients:

1/2 cup (80 g) raisins 

1/2 cup Dari Crème Buttermilk, melted and cooled

1-1/2 cups water

1/2 cup (100 g) sugar

1 can (432 g) pineapple slices, drained

5 pcs. cherries in syrup, drained and halved

1 pack (400 g) Magnolia Pancake and Baking Mix  

Procedure: 

1. Preheat oven to 350°F. Meanwhile, soak raisins in margarine. Set aside.

2. In a small saucepan, combine 1/2 cup water and sugar. Let simmer over low heat until sugar turns caramel or amber in color. Remove from heat. Add the maple syrup from pancake mix. Mix well then let cool for 5 minutes.

3. Arrange the pineapple slices and cherries on the bottom of an 8x2-inch round pan. Pour syrup and let cool completely. Set aside.

4. In a bowl, combine the pancake mix with 1 cup water. Stir until smooth or until the mixture is free from lumps. Add raisins in margarine. Mix well. Pour this into the pan for 30 minutes or until the toothpick inserted comes out clean. Cool before unmolding

*Makes 8 servings. (Yield: 1 loaf pan/8 slices)

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