Pineapple upside-down cake
- Sara Buenfeld
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Serves 6
Easy
Prep: 15 mins
Cook: 40 mins
A star rating of 4.7 out of 5.507 ratingsRate
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This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Freezable
Nut-free
Vegetarian
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Easy iced buns
A star rating of 3.6 out of 5.39 ratings
Classic vanilla ice cream
A star rating of 4.4 out of 5.18 ratings
Ingredients
Nutrition
Units:
MetricUS
For the topping
-
50g softened butter
-
50g light soft brown sugar
-
7 pineapple rings in syrup
drained and syrup reserved
-
7 glacé cherries
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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Nutrition: per serving
- kcal407
- fat23g
- saturates14g
- carbs49g
- sugars36g
- fibre1g
- protein5g
- salt0.87g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4.
-
step 2
For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
-
step 3
Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
-
step 4
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 TIPS
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Try your hand at some of our other afternoon treats, Raspberry bakewell cake or Lemon drizzle cake.
Recipe from Good Food magazine, March 2008
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A star rating of 4.7 out of 5.507 ratings
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