Pineapple Upside-Down Cake
Pineapple Upside-Down Cake
Ingredients
For the Topping
- 50 grams butter, softened, cubed
- 50 grams light brown soft sugar
- 7 pineapple rings, drained, juice reserved
- 7 glace cherries
For the Sponge
- 100 grams butter, softened, cubed
- 100 grams golden caster sugar
- 140 grams self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- 2 eggs
- 30 ml pineapple juice, from drained pineapple rings
Instructions
- 1
Add 50 grams of softened, cubed butter and 50 grams of light brown soft sugar to a bowl. Beat the sugar and butter together with an electric whisk until creamy.
⏱️ 3 min
- 2
Grease a 24cm sponge tin. Spread the creamy topping mixture evenly over the base of the greased tin and about a quarter of the way up the sides.
⏱️ 2 min
- 3
Drain the juice from 7 pineapple rings, reserving the juice for the sponge. Lay the 7 pineapple rings on top of the topping mixture in the tin. Place a glace cherry in the center of each pineapple ring.
⏱️ 5 min
- 4
In a large bowl, combine 100 grams of softened, cubed butter, 100 grams of golden caster sugar, 140 grams of self-raising flour, 1 teaspoon of baking powder, 1 teaspoon of vanilla essence, 2 eggs, and 30 ml of the reserved pineapple juice. Use an electric whisk to beat the ingredients together until a soft, even, and creamy batter forms.
⏱️ 5 min
- 5
Spoon the prepared sponge batter mixture over the arranged pineapple rings and cherries in the tin. Level the batter to create an even surface.
⏱️ 5 min
- 6
Pre-heat the oven to 180°C (160°C fan / gas mark 4). Bake for about 35 minutes. To check if it's baked, insert a skewer into the center; if it comes out clean, it's ready. If the cake begins to brown too quickly, cover it loosely with aluminum foil.
⏱️ 35 min•🌡️ 180
- 7
Allow the cake to stand in the tin for 5 minutes after baking before carefully turning it out onto a serving plate. Serve warm with custard or ice cream.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Upside-Down Cake
For the Topping
- 50 grams butter, softened, cubed
- 50 grams light brown soft sugar
- 7 pineapple rings, drained, juice reserved
- 7 glace cherries
For the Sponge
- 100 grams butter, softened, cubed
- 100 grams golden caster sugar
- 140 grams self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- 2 eggs
- 30 ml pineapple juice, from drained pineapple rings
Instructions
- 1
Add 50 grams of softened, cubed butter and 50 grams of light brown soft sugar to a bowl. Beat the sugar and butter together with an electric whisk until creamy.
⏱️ 3 min - 2
Grease a 24cm sponge tin. Spread the creamy topping mixture evenly over the base of the greased tin and about a quarter of the way up the sides.
⏱️ 2 min - 3
Drain the juice from 7 pineapple rings, reserving the juice for the sponge. Lay the 7 pineapple rings on top of the topping mixture in the tin. Place a glace cherry in the center of each pineapple ring.
⏱️ 5 min - 4
In a large bowl, combine 100 grams of softened, cubed butter, 100 grams of golden caster sugar, 140 grams of self-raising flour, 1 teaspoon of baking powder, 1 teaspoon of vanilla essence, 2 eggs, and 30 ml of the reserved pineapple juice. Use an electric whisk to beat the ingredients together until a soft, even, and creamy batter forms.
⏱️ 5 min - 5
Spoon the prepared sponge batter mixture over the arranged pineapple rings and cherries in the tin. Level the batter to create an even surface.
⏱️ 5 min - 6
Pre-heat the oven to 180°C (160°C fan / gas mark 4). Bake for about 35 minutes. To check if it's baked, insert a skewer into the center; if it comes out clean, it's ready. If the cake begins to brown too quickly, cover it loosely with aluminum foil.
⏱️ 35 min•🌡️ 180 - 7
Allow the cake to stand in the tin for 5 minutes after baking before carefully turning it out onto a serving plate. Serve warm with custard or ice cream.
⏱️ 5 min