serves
10-12
prep
15 minutes
cook
1 hour
difficulty
Easy
serves
10-12
people
preparation
15
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- ½ pineapple, peeled and cut into 1 cm slices
- Cream or ice-cream, to serve
For the caramel topping
- 30 g butter
- 85 g brown sugar
- 2 tsp finely grated ginger
- A pinch of salt
For the cake
- 1 packet vanilla cake mix
- 3 tbsp butter, softened
- 2 eggs
- ⅔ cup (150 ml) milk
- 25 g finely grated ginger
- 1 tsp vanilla extract
Cooling time: 10 minutes
Instructions
- Preheat the oven to 160˚C (140˚C fan-forced), or as per packet directions. Grease and line a 20 cm round springform cake tin.
- To make the caramel topping, heat the ingredients in a small saucepan over low heat until the sugar dissolves. Simmer for 1 minute, then pour directly into the base of the prepared cake tin. Arrange the sliced pineapple over the caramel (try a decorative pattern, if you like!).
- Prepare the packet vanilla cake mix according to the instructions with the butter, eggs and milk, then fold through the grated ginger and vanilla. Spoon the cake mix over the pineapple, then bake for 55-60 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to stand in the tin for 10 minutes before inverting the cake onto a cooling rack. Slice into wedges and serve with cream or ice-cream.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
