Prohibition Upside Down Cake

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This Prohibition Upside Down Cake was a bit of a challenge. I wanted to make a boozy cake since I saw that the theme at Bake Off was the “Roaring Twenties”, but, at the same time, I am camping in our caravan. I wanted to do a bigger cake, but the oven is not great and the fridge is small. The alternative was, as you can see, a Prohibition Upside Down Cake. I’ve used flavours from Piña colada, but without the coconut.

Slice of Prohibition Upside Down Cake

Because of the limitations of my caravan kitchen, I used the all-in-one method. In the recipe I’m going to give the baking times and the temperature of the oven that I would have used at home. My caravan oven is quite basic, so I can’t control the temperature. It means I have to bake everything for longer, this time it took 30 minutes to bake instead of the 20 I recommend.

This is a prohibition upside down cake and, obviously, it has alcohol in it. If you don’t want to use alcohol, instead of the dark Rum add Rum flavouring. It will give a similar taste, but it would be suitable for non-drinkers as well.

Prohibition Upside Down Cake – Ingredients:

– 100g self raising flour
– 2 medium free range eggs
– 100g sugar + 1 spoon
– 100ml oil
– 1/2 jar of pineapple slices
– 20g margarine
– 50ml Dark Rum

Start by preheating the oven at 200C degrees or 180C for a fan oven.

While the oven is heating, spread the margarine in a flan tray. Sprinkle the spoon of sugar on top, making sure that all the margarine is covered with sugar. You can use a bit more and add less to the batter. Place the pineapple slices on top. I’ve put one in the middle and slices cut in half on the sides.

Make the batter in a big bowl, adding all the ingredients and mixing by hand for a minute or so, until all the ingredients are incorporated. Now pour the batter over the pineapple slices.

Prohibition Upside Down Cake

Place the baking tray in the oven and bake it for around 20 minutes. When the cake is baked, take it out of the oven and flip it on the serving platter.

If you make the alcoholic version, you can serve it with Piña colada or, as I did, with some pineapple and Rum.

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