Pineapple & cherry upside-down sandwich cake

Pineapple & cherry upside-down sandwich cake

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(7 ratings)

By

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Cooking time

Prep: 1 hr Cook: 30 mins

Skill level

Easy

Servings

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

Additional info

  • Freeze sponges only
Nutrition info

Nutrition per slice

kcalories
610
protein
6g
carbs
63g
fat
37g
saturates
22g
fibre
1g
sugar
43g
salt
0.6g

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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Method

  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.

Recipe from Good Food magazine, March 2013

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Comments

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

luke denham's picture
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Very tasty

kmac409's picture
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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 fabulous...so I am curious...best 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
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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
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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
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Lovely and light

homosapiens's picture
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Lovely and light

zelda's buns's picture

Made this cake on Friday and it was flat and heavy threw it away, didn't rise much and wasn't light at all, will not do it again

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