INGREDIENTS
The topping:
¼ cup butter, Melted (or non-dairy alternative)
½ cup brown sugar
10-12 slices pineapple, canned
15-20 glazed or Maraschino cherries
The Cake:
1 ¾ cups self raising flour
5 scoops of The Bomb Protein Tropical
1 cup castor sugar
1 tsp baking soda
½ tsp salt
¾ cup milk of choice (180ml)
¼ cup Pineapple Juice (60ml) reserved from the can or use fresh
2 tsp vanilla extract
⅓ cup rice bran oil or other vegetable oil
1 Tbsp apple cider vinegar
METHOD:
1. Preheat the oven to 180°C. Melt the butter and then pour it out into the bottom of the 22 cm cake pan and spread it around so it lines the bottom evenly.
2. Sprinkle the brown sugar over the melted butter and spread it around evenly.
3. Layer the pineapple slices along the bottom. Cut some slices in half and use those to go up along the sides, then add cherries everywhere you find a gap
4. Set the cake pan aside while you prepare your cake batter.
5. In a mixing bowl and add the flour, sugar, baking soda & salt and mix together.
6. Then add in the milk, pineapple juice, vanilla, oil and vinegar and whisk together with a hand whisk until combined.
7. Pour out over the pineapple slices and smooth down with the back of a spoon
8. Place into the oven and bake for 55 minutes. Bring it out at the 30 minute mark and cover loosely with foil and return to the oven for another 25 minutes. The foil will prevent it from over-browning.
9. Let the cake cool for 10 minutes before inverting it onto a plate. Then slice and enjoy! It's delicious served with your fave yogurt.