Pineapple and Cherry Upside Down Cake

Here is how to make this old classic:

You Will Need:

150g of Stork

50g of Dark Brown Sugar

A Tin of Pineapple Rings

Glacé Cherries

100g of Caster Sugar

100g of Self-Raising Flour

1 tsp of Baking Powder

1 tsp of Vanilla Extract

2 Eggs

Firstly, mix 50gs of the stork and the brown sugar together.

 Spread over the base and a quarter of the way up the sides of a cake tin.

Arrange the pineapple rings and cherries on top of this base.

Now mix the rest of the stork, the self-raising flour, caster sugar, baking powder, eggs and vanilla extract in a large bowl.

Pour this mixture over the pineapple and cherries base and flatten the top.

Put the oven for roughly 35 minutes at 170c.

Once cooked thoroughly take out of the tin and serve warm!