We have had fun baking in the kitchen recently thanks to Num Noms the wacky new collectables. Each of these little toys that smell and look like different foods from sweet to savoury. These guys challenged me and my little ones to get in the kitchen and create a delicious bake for their #WackyBakers campaign. Were we up for the challenge? We sure were who doesn’t love cake!!!!!
Before stepping into the kitchen though we decided to get unboxing our series 2 Freezie Pop Deluxe pack for a little inspiration.
The pack includes 6 freezie pop Nums (OJ Pop, Nana Pop, Wild Berry Freezie, Kiwi Freeze, Creamy Po and a Mystery Num )
2 motorized Noms (Icy Peach Go-G and Icy Pina Go-Go), 1 freezie pop container, 1 freezie pop accessory, and 1 collectors menu.
The girls loved all the new flavours especially Nana Pop and Creamy Pop.
Inspired by their love of pineapple and the Icy Pina Go-Go Nom the girls decided we simply had to make a pineapple upside down cake. I will mention that part way through mixing this my mixer died (it was a disaster, but of course you can’t abandon a cake part way through so with a bit of elbow grease we got there, phew!!!!). I let my little one do as much as possible but where knives and heat were involved I took over (kitchen safety is important!)
430g Tinned pineapple slices you might want to save a little of the juice to use too.
3 medium eggs
250g caster sugar
120g butter (I like using lurpak)
Extra butter for the tin
1 tbsp soft brown sugar
210g plain white flour
3 heaped tsp baking powder
2tsp vanilla essence
You need to line a 9 inch lose bottom baking tin. Using the extra butter apply a thin grease layer on the tin to help the cake come out easily.
Sprinkle the brown sugar evenly around the base of the baking tin.
Place the pineapple slices on some kitchen towel and dab until they are dry. Place on the bottom of the backing tin. We used 7 and ate the last one, yum!
Place the milk and butter in a pan and heat lightly until the butter melts. This can be done whilst you are doing the next step to save time. Once it has melted set aside.
*Optional, deduct 1 tbsp of milk if you want to use a tablespoon of pineapple juice in the mix. The juice will be added when you combine all the liquids (when you pour milk and butter mix into mixing bowl).
Take one keen child and a mixing bowl. Measure out the sugar into the bowl and add the eggs and vanilla essence. Mix well. You need to get as much air into this. You know it’s ready when it becomes a lighter colour and looks thick and creamy.
Pour in the butter and milk mixture and stir well.
Combine the flour and baking powder and sift into the mixing bowl. Gently fold in using a spatula with a figure of eight motion.
Try not to over fold or the cake will lose it’s fluffy texture and become dense.
Once combined pour over the pineapple rings and cook for 10 minutes at 200 degrees. Then lower the oven to 180 degrees cover the cake with foil and cook for a further 30 to 35 minutes depending on your oven.
Now the hard part, wait for the cake to cook.
Check with a metal skewer to see if the cake is cooked through before removing from the oven.
The cake can be served warm with ice cream or cream but it is just as yummy when eaten cold.
Want a Deluxe pack of Num Noms Freezie Pops for yourself?
Why not try your luck to win some here. I am giving away:
1 x Freezie Pop Deluxe pack
1 x Mystery pot
to one lucky winner and it could be you.
The odds here are much better than those for the lottery!
These make super Birthday and Christmas pressies for little ones.
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