Spiced Pineapple Upside Down Cake
Spiced Pineapple Upside Down Cake — a Dawn Foods recipe. Uses Dawn Baker's Select Carrot Cake Base 12.5 kg.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 3-4 min
- baking temperature
- 180 °C
- baking time
- 35-40 min
- cooling time (in tin)
- 10 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Dawn Baker's Select Carrot Cake Base 12.5 kg | 1000 g |
| DAWN® Belnap Neutral Fruit Glaze | 1000 g |
| Water | 950 g |
| Vegetable Oil | 50 g |
| Pineapple Rings | 7 |
| Walnut Halves | 7 |
Method
Prep: Mix DAWN® Carrot Cake Base, 450 g water and vegetable oil with a beater for 1 minute on slow speed and then 3-4 minutes on medium speed.
Prep: Grease a tart tin. Place the pineapple rings into the base of the tart tin.
Prep: Place half a walnut in the centre of each pineapple ring, with top facing down. Pour spiced batter on top.
Bake: Bake at 180°C for 35-40 minutes.
Finish: Remove from the tin after cooling for 10 minutes.
Finish: Boil the remaining 500 g water and DAWN® Belnap Neutral Fruit Glaze and stir. Glaze the top of the tart, with the pineapple rings showing, before serving.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.