Recipe Steps
- Pre heat oven to 180°C/350°F/ Gas 4. Lightly grease a large 6 cup muffin tray.
- Drain pineapples: reserve juice and make up the 200ml (for cake mix) with water if necessary.
- Divide the sugar evenly between the muffin cups, then pour into each the melted margarine, again having it evenly divided.
- Arrange a pineapple ring over the sugar mixture in each cup.
- Prepare the cake mix according to package directions, replacing water with reserved juice. Evenly pour batter into muffin cups.
- Bake for 20 to 25 minutes, until well risen and springy to the touch.
- Cool for 5 minutes. Cut top off each bun. Loosen edges with a knife and turn onto serving plate.
- Serve each cake with a dollop of creme fraiche with the top of the bun and a sprig of mint sitting on it.
Notes:
If muffin tin is not available, use ordinary bun tin and just half a pineapple ring in each cup.
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Junior Big Bake Competition
For over 180 years, Odlums has been at the heart of baking in Irish homes – it’s time to pass down the wooden spoon to the next generation.Â
Got a budding baker at home? Share their favourite bake and they could be in with a chance to win some fantastic prizes.
Whether your child is just starting out with flour covered hands, or is already a confident weekend baker, we’d love to see what they can create. From simple family favourites to show-stopping bakes, every creation has its place.
