Pineapple upside-down cake
By Sara Buenfeld
Cooking time
Prep: 15 mins Cook: 40 minsSkill level
EasyServings
Serves 6Retro rocks. This classic pineapple upside-down cake makes a fun centre piece for afternoon tea and brings back many childhood memories.
Nutrition and extra info
Additional info
- Freezable
Nutrition per serving
- kcalories
- 407
- protein
- 5g
- carbs
- 49g
- fat
- 23g
- saturates
- 14g
- fibre
- 1g
- sugar
- 36g
- salt
- 0.87g
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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Method
- 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.
- 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.
Recipe from Good Food magazine, March 2008
Comments, questions and tips
Comments
Well, do not ask how or why but I managed to forget all but the first three ingredients of the cake recipe. During the period of anticipation the comments by SO were fairly cutting. However have to say that despite the major boob the outcome was pretty good and that was without a smothering coat of custard!
My family young and old love this, I've made it twice so far. Halved the mix in a pyrex dish for a weekend treat. Next for the whole family, I used a Bundt tin and it came out looking gorgeous. They all oohed and ahhed as it went on the table! Added half as much cake mix again as it didn't quite cover the fruit. Would do that again as I preferred the ratio of cake to fruit more. It has to be with custard for me.
As everyone else has already said this is very easy to make. I had help from 7 yr,5 yr & a 2 yr old to make this with no problems. Just put in the oven so eagerly waiting for it to come out. Have made before & always go's down well with a nice scoop of vanilla ice-cream on the side!! would recommend you make this.
This cake is quite simply heaven on a plate. It's quite sweet, but wonderfully moist. I am a complete novice at baking but this turned out perfectly, even though I had to use muscovado sugar in the frosting and had no cherries.
I shall definitely be making a couple to go on the buffet at my sons upcoming 1st Holy Communion and know it will be well-received...
Mine leaked all over the toffee all over the bottom of the oven so would definitely put it on a baking try next time.
The cake is also quite shallow in height. Not sure if I did something wrong or if its only suppose to be about 2.5 cm high.
Tasted delicious and looked exactly like the one in the picture. Very pretty.
The flavour was absolutely amazing, but when I turned it out into a plate it all turned to mush! Would be unfair to rate it down as I blame the rubbish electric oven I was forced to work with. Even still with a glass of milk and keeping one's eyes closed so as not to see the horrible presentation, the gorgeous flavours were undeniable