Prep
15 minBake
40 minsServes
8Difficulty
Medium About
Cooking a cake upside down is an old technique that was introduced centuries ago when ovens were not around and cast-iron skillets were the norm. Making a beautiful cake was easy with this method, as fruits were placed with sugar at the bottom of the pan, followed by a simple batter, and then cooked over a fire. The first mention of this cake was around the 1930s, following the invention of canned pineapple rings in 1911 and of the colourful maraschino cherry. The pineapple upside down cake recipe gained popularity in the 1950s and 1960s and remains an old-time favourite to this day.
Moist, buttery, and loaded with fruity, caramelised deliciousness, the pineapple upside down cake is a retro classic! If you’re looking for a straightforward pineapple upside down cake recipe, look no further. This cake makes the perfect addition to any party, picnic, or afternoon tea.
Follow this simple, 5-step pineapple upside down cake recipe for the most delicious dessert!
Preheat your oven to 180C/160C (fan). Butter a round cake tin (18cm in diameter) and line with baking parchment.
In a medium bowl, whisk the softened butter and muscovado sugar until light and creamy. Spread over the bottom of the tin, lined with baking parchment.
Reserving 2 tbsp of the pineapple juice, drain the pineapple rings, pat dry and arrange on top of the butter and sugar mixture. Place a cherry in the center of each ring.
TOP TIP
Pineapple upside down cakes make the perfect addition to any party, picnic, or afternoon tea.
To make the sponge, place the softened butter, caster sugar, flour, baking powder, vanilla extract and eggs in a large bowl and whisk until evenly combined with an electric whisk.
TOP TIP
Be sure to share this pineapple upside down cake recipe with your family and friends!
Pour the batter over the top of the pineapples, smooth out and place in the oven. Bake for 35 minutes, until golden. Leave to cool for 5 to 10 minutes before turning out onto a plate.
TOP TIP
Now that you know how to make pineapple upside down cake, why not try replacing the pineapple with canned peaches, or with your favourite seasonal fresh fruit for a twist on this retro classic.
Ingredients – 9 items
1
Butter
Softened
Fairtrade Tate & Lyle Light Muscovado Sugar
Pineapple
Tinned rings in natural juices
Glace cherry
Butter
Softened
Fairtrade Tate & Lyle Golden Caster Sugar
Eggs
Self raising flour
Baking powder
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Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
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