Pineapple & cherry upside-down sandwich cake

Pineapple & cherry upside-down sandwich cake

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(9 ratings)

Prep: 1 hr Cook: 30 mins


Cuts into about 10 slices
This nostalgic sponge layer-cake is a trip down memory lane, fit for any afternoon tea party - fill generously with jam and vanilla cream

Nutrition and extra info

  • Freeze sponges only

Nutrition: per slice

  • kcal610
  • fat37g
  • saturates22g
  • carbs63g
  • sugars43g
  • fibre1g
  • protein6g
  • salt0.6g
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  • 250g pack butter, melted, plus a knob to grease



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g golden caster sugar, plus 2 tbsp
  • 1 can pineapple rings



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 3 glacé cherry, halved (we used red dyed ones to keep it classic, but the choice is yours)
  • 300g plain flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ tsp vanilla extract
  • 4 large egg
  • little icing sugar, for dusting

For the filling

  • 6 tbsp cherry jam
  • 250ml double cream
  • 1 tbsp caster sugar
  • ½ tsp vanilla extract

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  1. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster sugar in the base of one of the tins. Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glacé cherries.

  2. Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth. Divide the mixture evenly between the tins – it should be runny enough to pour over the pineapple to cover. Bake for 30 mins or until a skewer poked into the middle comes out clean. Leave for 5 mins, then turn out the cakes onto a wire rack (pineapple-side up), peel off the parchment and cool.

  3. Spread the jam over the cooled sponge without the pineapple. Whisk the cream, sugar and vanilla until thick, then spoon over the jam. Gently sit the pineapple sponge on top, and dust with a little icing sugar. Best eaten within 48 hours.

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Comments (22)

rghjenkins's picture

Really disappointed with this. It looks awful when its done. Made it for a tea party and had high hopes but actually its quite heavy and far too much cream, agree with other comments about the flour and butter, not sure it works. Will make something else next time.

Kt3006's picture

Was a bit worried about making this recipe due to the comments. I agree recipe definitely not quite right. I put 1 and a half teaspoon of baking powder, softened not melted butter and cooked for about 40 mins. Turned out great - i used sour cherry jam which worked really well as cake is very sweet. Couldnt find golden caster sugar, so used light brown for the cake tin and normal caster for the mix

AngloKlaxon's picture

Followed the recipe exactly and it turned out with heavy sponges which prompted lots of "is it cooked?". Far too much cream and frankly wasn't pleasant to eat. So disappointed.

izomorfia3's picture

"Rage is not" as for me, 250 ml cream is too much-in spite of the mold 21cm.
It is better to bake something else ...

saiz's picture

Horrible. Unbaked. Thick, heavy, never again. This recipe needs changing. Cake was that bad it went straight in the bin!

luke denham's picture

Very tasty

kmac409's picture

We tried this cake and it came out like gently undulating pancake! It raised oddly and looked like a wonky frisbee. I think that next time I would use self raising flour and possibly normal butter rather than melted butter. I do not recommend this recipe at all!

chassy's picture

Well, I made 2 of these because the first was a disaster for me, and actually, so was the second. Judging by all the positive comments, I think I must have done something wrong...twice!!
In any case, i decided not to cut the pineapple rings 'horizontally' as this seemed rather challenging! probably it meant, vertically?? I could have worked this out, but didn't at the time! The cake was extremely dense and heavy and just didn't look right. I make cakes for my lovely choirs I lead, every week, and I just couldn't bring myself to serve these up! If anyone as any tips, I fully intend to have another go. I was puzzled as to why the butter needed to be melted...
my cake couldn't have been further from 'light'! I have never found a recipe from the BBC which hasn't worked. In fact, they have all been I am wishes ...Chassy

stephenjoanne's picture

Just baking this now been in over 40mins and still not done and cracked on top of both cakes, good jobs it an upside cake lol.
Ill let u know how it tastes.

puffysaurus's picture

I made this cake for a birthday & didn't change a thing. It was perfect, really tasty. Will definitely make it again.

leannef55's picture

I had a go of this the other day, mine came out quite heavy rather than a light sponge but I think I may have knocked the scales when I was weighing the flour! Mine was in between a sponge and madeira cake texture. As ButterflyJak has mentioned, there was an awful lot of cream for the size of the cake- but to be honest, it looked more tempting with it overfilled and oozing out of it- it does say "fill generously!" I also had to use normal caster sugar rather than golden, I don't know how much of a difference that would make. Despite mine being a bit heavy, it tasted lovely, looked right and was very easy to make :)

bakerdad's picture

Use the baking powder folks the sponge was so light I even use this for my Victoria sponge family winner !!!

jmizon's picture

Came out very well for first attempt, just found there was too much jam and cream for the size tins used.

traceysmenus's picture

This looks yummy! think me & the kids will try this in whats left of the easter holidays. We like the traditional pineapple upside down cake so sure this will go down well with all the family.

suwinter's picture

P.S. I will use SR flour as it's easier

suwinter's picture

I would make two cakes because pineapple always seems to inhibit rising. Recipe looks lovely, can't wait to try

clawmaw's picture

I was thinking the same...why not self-raising flour? Also, can it be made as one large cake and sliced in two with a cake slicer? :-)

yogipyjamas's picture

This looks fabulous I want to make this. I love baking, but I have one concern that 1 teaspoon of baking power is not going to raise 300g of plain flour, why not just use self raising. Any answers would be gratefully received.

susan6780's picture

ooooh look at this!! MUST be tried! :)

homosapiens's picture

Lovely and light


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