After the pineapple doughnut recipe development episode, there were a goodly number of pineapple slices still remianing. After numerous batches had been made, I’d seen enough doughnuts for quite a while.

Arguably I had rather over-invested in A10 tins of pineapple, two of them, each containing at least 1.7 kilos of slices. There were a LOT left over.

So for The Custard Club this morning I made old faithful pineapple upside down cake – tray bake size.

As a touchstone I used the honey caramel topsy turvy pear cake from “The Comfort Bake”.

Only small changes to the recipe were needed – in the cake batter I used pineapple juice instead of milk, golden syrup instead of honey in the caramel, and pineapple rings and glace cherries instead of pears.

The pineapple slices behaved better than pears, they being of even size and politely staying in place during baking.

It was very well received by the merry band of test tasters. A jar of custard was also sent along in case anyone fancied a little to break the sweetness, or just for the love of custard.

I’ll be baking another one tomorrow for some friends and that should just about see the end of the pineapple slices. Nice as they are, they’ve had their day in this household for some time.