Pineapple upside-down cake

Recipe uploaded by

Sara Buenfeld

21 ratings

Recipe by Sara Buenfeld

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1. Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.
2. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Per serving

407 kcalories, protein 5g, carbohydrate 49g, fat 23 g, saturated fat 14g, fibre 1g, salt 0.87 g

Latest comments and suggestions

Results 1-20

• annabanana

  08 March 2008

  annabanana rated and commented on this recipe

  

  I made this for a sunday lunch and was a real hit altho i think i could have used less sugar as it came out tasting really sweet - great for my sweet tooth, but probably not for the others! I think either add less sugar or less syrup into the main cake bit and it'll be perfect!

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• liverbird

  11 March 2008

  liverbird rated and commented on this recipe

  

  I made this gluten free using Dove self raising and it was glorious. it disappeared within minutes- great success!

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• Helen

  11 March 2008

  Helen rated and commented on this recipe

  

  I made this for my mother on Mothers Day and was told by both my mum and dad that it was the best cake they had ever eaten! It is deliciously moist with a fantastic flavour and consistency. Highly recommended!

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• AnnieH

  14 March 2008

  AnnieH commented on this recipe

  I made this yesterday for my daughter's birthday dinner and served the cake as dessert with a dollop of ice cream. Everyone thoroughly enjoyed it. The cake was easy to make and delicious to eat (and it looks impressive too!). I will definitely make it again.

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• Bulbie

  19 March 2008

  Bulbie rated and commented on this recipe

  

  I made this for dessert on Monday night. Delicious! My partner and I both wolfed it down! I was lucky enough for there to be some left the morning after, so I finished it off with my morning tea! Will be making this on a regular basis!

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• Daniela

  20 March 2008

  Daniela rated and commented on this recipe

  

  I baked this on a Sunday, it has always been my husband's favorite but i lost my old recipe so we tried this one. It was lovely & moist, i used fresh pineapple and wizzed up few pieces instead of juice, it was simlpe to make, tasted delicious. Will definitely make it again.

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• Pat

  23 March 2008

  Pat rated and commented on this recipe

  

  This was an old favourite from my childhood and when my kids were small. Found the recipe in the Good Food and a great hit for the grandchildren too!! Then lost my recipe but thrilled to trace it on the website, so now printed and in my file.

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• Jane

  25 March 2008

  Jane rated and commented on this recipe

  

  Have made this 3 times now - definitely a favourite. Ideal with custard or icecream. Freezes really well too.

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• irishgilly

  01 April 2008

  irishgilly rated and commented on this recipe

  

  I just made this cake tonight and it was a big hit. Lovely, warm with custard. I think this cake would be ideal for beginners as it was so easy to make. Definitely make again.

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• lovecookinghatewashingup

  15 April 2008

  lovecookinghatewashingup rated and commented on this recipe

  

  I thought this was a great cake. I added half again of the cake mixture as I had a lot of mouths to feed. The cake was lovely and moist. Deliscious served warm with icecream. Everyone really enjoyed it. Will definitely make again.

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• Soph's stuff

  19 April 2008

  Soph's stuff rated and commented on this recipe

  

  I made this recipe last week and it was pefect and everyone loved it. I made it in a loose bottom cake tin and the sugar syrup fell ont all over my aga floor! Major mess! So making it again today I used a fixed bottom tin and the cake was a disaster, cooked on the outside and a sloppy raw mess in the centre (even tried it a 2nd time but still no luck). Why? Should I go back to letting the juices run out all over my oven for this to work!! Don't think I can stand the smell of burnt sugar all night again!

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• audrey

  28 April 2008

  audrey rated and commented on this recipe

  

  This is delicious and so easy. Complete store-cupoard receipe and whipped up in minutes. May not sound sphisticated but that sticky toffee top wins everyone over at a dinner party.

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• sian

  01 May 2008

  sian commented on this recipe

  Easy to make and really yummy.

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• Jazpa

  25 May 2008

  Jazpa rated and commented on this recipe

  

  Fantastic! Barely made it out of the oven before it was gobbled up. It's very colourful and tastes fresh and light, the cake mixture is so perfect you could use it for any cake dessert.

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• maiyanis

  02 June 2008

  maiyanis rated and commented on this recipe

  

  i made this cake with my 3 year old and we had lots of fun. Tasted great and will definitely be making it again. I used less sugar in the cake, 80g as I am watching my sugar intake but it still came out fab. I would advise though if you are using a loose bottom tin like I did to have a tray underneath to catch the syrup.

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• bal

  10 June 2008

  bal rated and commented on this recipe

  

  This was really easy to make, i actually used golden castor sugar for the topping worked well. Would recommend this as a nice and tasty pudding.

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• Givemechocolate

  26 June 2008

  Givemechocolate rated and commented on this recipe

  

  I bake this cake using gluten free flour so add additional Xanthan Gum and use pineapple rings in juice not syrup. I do put the loose bottomed tin I bake this in on a sheet of foil to stop the toffee escaping to the bottom of the oven and then I can eat the toffee on the foil...... cooks perk don't ya know.... Fantastic recipe and the cake is baking in the oven right now.

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• F1madxxx

  06 July 2008

  F1madxxx rated this recipe

  

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• Nanny Cook

  09 July 2008

  Nanny Cook commented on this recipe

  Excellent recipe. Never made this before, but thought this looked the best recipe. Will definitely make it again.

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• Angela Boyd

  12 July 2008

  Angela Boyd rated and commented on this recipe

  

  Yum Yum. Very easy to make and tasted great!!

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Ingredients

FOR THE TOPPING

• 50g softened butter
• 50g light soft brown sugar
• 7 pineapples rings in syrup, drained and syrup
• glacé cherry

FOR THE CAKE

• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 15 mins

Cook 40 mins

Vegetarian

Ingredients

FOR THE TOPPING

• 50g softened butter
• 50g light soft brown sugar
• 7 pineapples rings in syrup, drained and syrup
• glacé cherry

FOR THE CAKE

• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs

Per serving

407 kcalories, protein 5g, carbohydrate 49g, fat 23 g, saturated fat 14g, fibre 1g, salt 0.87 g

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