This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Ingredients
2 cups sugar
1⁄2 cup unsalted butter
3⁄4 Heavy Cream Cup
2 cups white chocolate chips
2 teaspoons pineapple juice
4 tbsp yellow cake mix
7 ounces marshmallow cream
1. 1⁄4 dried pineapple cups to cubes
13 Marashino cherries cut in half
Methods:
Line an 8 × 8 “baking dish with parchment paper. Make sure you leave enough attachment so the candy can be lifted after adjusted.
In a medium saucepan over medium heat, combine the sugar, butter and heavy cream and boil. Reduce the heat to medium-low and cook for 7 to 10 minutes, stirring constantly until you read the candy or instant thermometer 234 ° F (112 ° C). (At this point, the sugar mixture is in what is known as the “softball phase!”)
Remove from the heat and stir in the white chocolate chips until melted and smooth.
Add the pineapple juice, cake mix and marshmallow cream and mix until well mixed.
Fold in dried pineapple cubes.
Pour the candy mixture into the prepared bread dish.
Place half the cherries, cut down and evenly spaced, over the candy.
Put the candy in the fridge for 2 to 3 hours until firm.
Once the candy is solid, remove the parchment from the pan and cut into pieces, and make sure to get the 1 piece of cherry each slice.
Enjoy!
