Pineapple & cherry upside-down sandwich cake

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• Arose91

  07 March 2013

  Arose91 rated this recipe

  

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• Arose91

  08 March 2013

  Arose91 commented on this recipe

  Lovely and light

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• Arose91

  08 March 2013

  Arose91 commented on this recipe

  Lovely and light

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• susan6780

  10 March 2013

  susan6780 commented on this recipe

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

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• yogipyjamas

  21 March 2013

  yogipyjamas commented on this recipe

  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.

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• clawmaw

  21 March 2013

  clawmaw commented on this recipe

  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? :-)

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• Su Winter

  21 March 2013

  Su Winter commented on this recipe

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

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• Su Winter

  21 March 2013

  Su Winter commented on this recipe

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

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• tracey

  02 April 2013

  tracey commented on this recipe

  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.

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• georgette

  06 April 2013

  georgette rated this recipe

  

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• ButterflyJak

  06 April 2013

  ButterflyJak rated and commented on this recipe

  

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

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• Baker dad

  07 April 2013

  Baker dad commented on this recipe

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

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• Leanne

  11 April 2013

  Leanne commented on this recipe

  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 :)

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• puffysaurus

  14 April 2013

  puffysaurus rated and commented on this recipe

  

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

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• joe

  01 May 2013

  joe commented on this recipe

  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.

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• Chassy

  11 May 2013

  Chassy commented on this recipe

  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 fabulous...so I am curious...best wishes ...Chassy

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• kmac

  12 May 2013

  kmac rated and commented on this recipe

  

  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!

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Ingredients

• 250g pack butter , melted, plus a knob to grease
• 250g golden caster sugar , plus 2 tbsp
• 1 can pineapple rings
• 3 glacé cherries , halved (we used red dyed ones to keep it classic, but the choice is yours)
• 300g plain flour
• 1 tsp baking powder
• ½ tsp vanilla extract
• 4 large eggs
• 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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Difficulty and servings

Cuts into about 10 slices

Preparation and cooking times

Prep 1 hr

Cook 30 mins

Freeze sponges only

Ingredients

• 250g pack butter , melted, plus a knob to grease
• 250g golden caster sugar , plus 2 tbsp
• 1 can pineapple rings
• 3 glacé cherries , halved (we used red dyed ones to keep it classic, but the choice is yours)
• 300g plain flour
• 1 tsp baking powder
• ½ tsp vanilla extract
• 4 large eggs
• little icing sugar , for dusting

FOR THE FILLING

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

PER SLICE

610 kcalories, protein 6g, carbohydrate 63g, fat 37 g, saturated fat 22g, fibre 1g, sugar 43g, salt 0.6 g

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