Pineapple Upside-Down Cake Recipe
This childhood favourite gets its unusual name from the fact that it’s cooked with the pineapples and cherries on the bottom of the dish. Once it’s served it gets turned over so the bottom of the cake becomes the top.
My mum used to make the best ever pineapple upside-down cake in a ring cake tin. It looked so pretty and tasted divine. I just put mine in a tray-bake tin (a flattish, rectangular cake tin) but it would work well in a regular cake tin.
We’ve always served it in a dish with lashings of hot custard as a pudding. but it’s possible to eat it as it is or serve with single cream or a good quality vanilla ice cream.
It’s quite simple to make, it’s basically an ordinary vanilla sponge piled generously on drained pineapple and halved glace cherries, with the fruit drenched generously in golden syrup.
For the pineapple topping / bottoming(?!)
1 small can of pineapple slices, drained
Glace cherries, halved
For the Cake
225g Caster Sugar
225g Self-Raising Flour
- Preheat the oven to 160oC if you have a fan oven, 18OoC if not fan assisted, 350oF or Gas Mark 4
- Line a tray bake tin with a sheet of baking paper or grease proof paper if you have it
- Grease the baking paper with a little butter or margarine
- Onto the greased baking paper carefully place the pineapple slices
- Pop half a cherry into the centre of each pineapple ring
- Drizzle with a generous amount of golden syrup
- Set to one side whilst you make the cake
To make the cake topping
- Cream together the butter/margarine and the caster sugar until it goes lovely and pale. You can do this by hand or using an electric whisk or in a mixer.
- Gently add the eggs to the mix bit by bit along with a splash of vanilla extract/essence
- Fold in the flour with a metal spoon. This is a very gentle action as you don’t want to knock all the air back out of the cake.
- Once all the flour is mixed in spread the cake mix over the pineapple/cherry/syrup base
Serve with vanilla ice cream, single cream or steaming hot custard