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Pineapple inside-out cake

Pineapple inside-out cake on a wire rack

Pineapple inside-out cake

Name: Pineapple inside-out cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Ingredients: 225g can pineapple chunks drained; 225g unsalted butter softened, plus extra for the tin; 250g caster sugar; 1 tsp vanilla extract; 200g plain flour; 30g cornflour; 1 tsp baking powder; 3 eggs plus 2 egg yolks, beaten (freeze the extra whites to use in another recipe); 125ml soured cream at room temperature; vegetable oil for the spoon; 200g unsalted butter; 275g icing sugar sieved; maraschino cherries to decorate

Helena Busiakiewicz

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Serves 8

Easy

Prep: 30 mins

Cook: 1 hr

plus cooling

A star rating of 5 out of 5.1 ratingRate

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Bring sunshine to your day with our easy pineapple inside-out loaf cake. It has all the components of a pineapple upside-down cake, but in loaf form

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

225g can pineapple chunks

drained
225g unsalted butter

softened, plus extra for the tin
250g caster sugar
1 tsp vanilla extract
200g plain flour
30g cornflour
1 tsp baking powder
3 eggs

plus 2 egg yolks, beaten (freeze the extra whites to use in another recipe)
125ml soured cream

at room temperature
vegetable oil

for the spoon

For the buttercream

200g unsalted butter
275g icing sugar

sieved
maraschino cherries

to decorate

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Nutrition: Per serving

kcal848
fat50g
saturates31g
carbs91g
sugars68g
fibre1g
protein7g
salt0.7g

Method

step 1

Heat the oven to 180C/160C fan/ gas 4. Tip the pineapple chunks into a bowl and blitz using a hand blender until smooth. Set aside. Butter a 900g loaf tin and line with baking parchment. Beat the butter, sugar and vanilla together using a stand mixer or electric whisk until pale, light and fluffy.
step 2

Whisk the plain flour, cornflour and baking powder together in a small bowl. Set aside. With the motor on medium speed, add the beaten egg to the butter and sugar mixture a tablespoon at a time, alternating with a tablespoon of the flour mix if there is any curdling. Fold in half of the flour mix, then half the soured cream. Alternate between the remaining flour and soured cream until everything has been incorporated and the batter is light and airy. Pour into the prepared tin, then make six small gaps in the surface using the back of a lightly oiled spoon. Divide half of the blitzed pineapple between the gaps, then gently swirl into the batter using a skewer. Bake in the middle of the oven for 1 hr 15 mins, or until a skewer inserted into the middle of the cake comes out clean.
step 3

For the buttercream, beat the butter using an electric whisk or stand mixer until pale and creamy. Add the icing sugar and whisk again on low speed to combine. Add the rest of the pineapple, a tablespoon at a time, until fully incorporated. (If the pineapple is too cold, it can split the buttercream. If this happens, warm the pineapple in the microwave for 20 seconds, then whisk until spreadable.) Spread the buttercream over the cooled cake, then decorate with a few maraschino cherries. Will keep in an airtight container for three days.

Recipe from Good Food magazine, May 2023

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