Give a classic pineapple upside-down cake a spooky Halloween twist with this Jack-o’-lantern creation. Pineapple rings and cherries are arranged in sticky salted caramel to create a fun pumpkin face, topped with a light, cinnamon-spiced sponge. Serve warm with a scoop of vanilla ice cream for a deliciously indulgent Halloween treat.
Ingredients
- 75g Softened butter
- 75g Light brown soft sugar
- A pinch of flaky sea salt
- 120g Caster sugar
- 120g Unsalted butter
- 2 Large eggs
- 1Tsp Vanilla extract
- 120g Self raising flour
- 1/2Tsp Ground cinnamon
- 1Tsp Baking powder
- 6 Pineapple rings in syrup, drained
- 2 Glace cherries
- 1 Cinnamon stick, for decoration
Method
- Heat oven to 180C/160C fan/gas 4. Warm 75g butter and 75g Light brown soft sugar in a saucepan until the sugar has melted; stir in the salt, then spoon the caramel across the bottom of a 20cm cake tin. Place 2 whole pineapple rings on top for eyes, then add the glace cherries for pupils (cut triangles into the rings if you’re feeling adventurous). Cut the remaining rings up and use for teeth and eyebrows.
- Whisk the butter and sugar together in a mixing bowl until light and fluffy, then whisk in the eggs and vanilla extract. Sieve in the flour, cinnamon and baking powder, then gently fold into the wet mixture. Gently spoon the batter into the cake tin, level with the back of a spoon and bake for 35 minutes. Leave for 5 minutes, then carefully turn out onto a plate. Serve warm with vanilla ice cream.
