Pineapple Upside Down Cake
This Pineapple Upside Down Cake is baked in a single pan with its toppings at the bottom of the pan, hence “upside-down”. Then, when removed from the oven, the upside-down preparation is de-panned onto a serving plate, thus righting it, and serving it right-side up.
You might also enjoy my:
Apple Upside Down Cake
Pineapple Upside Down Cake
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 40 g Soft Brown Sugar
- 40 g Butter or Margarine
- 4-5 Whole Pineapple Rings/Segments tinned
- Glacé cherries halved
- 110 g Caster Sugar
- 110 g Butter or Margarine
- 2 Free-range Eggs
- 110 g Self-raising Flour
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Pre-heat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and generously grease a 7-inch cake tin with some extra butter/margarine.
- In a small bowl, mix together the soft brown sugar with the 40g of butter/margarine. Evenly spread the mixture in the bottom of your pre-greased cake tin.
- Take your pineapple slices/segments and gently pat the excess juice off them with a clean cloth. Arrange the pineapple as desired on the bottom of your tin (on top of the sugar/butter mixture). Place half a Glacé cherry into the middle of each pineapple slice and in any gaps around that you think need filling.
- Set aside for now.
- Next, in a large bowl, cream together the caster sugar and 110g of butter/margarine, until it is light and fluffy, (the lighter and fluffier this is, the lighter your cake will be).
- Add the eggs one at time, ensuring each is mixed through before adding the next. Sift in the flour and gently fold to create a batter.
- Spoon the batter into your prepared tin, on top of your pineapple slices; spreading evenly to the edges. Bake in your pre-heated oven for 20-30 minutes until risen, golden and a skewer inserted comes out clean.
- Allow the cake to cool in it's tin for a short while. To remove from the tin; run a knife around the edge to loosen the cake from the sides. Next place a plate on top of the cake, before flipping over – the cake should fall out of the tin and onto the plate but you might need to give it a tap if it's being stubborn.
- Enjoy whilst still warm with a scoop of ice cream! You should get 6 generous slices, or 8 slightly smaller ones.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Desserts & Puddings, Recipes, Teatime Treats, Snacks, Party Food
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