Pineapple upside-down cake
- May 2015
- Serves 6
- Takes 20 minutes to make, 35-40 minutes to bake, plus cooling
Serve this comforting retro pineapple upside-down cake recipe for afternoon tea – or nostalgic dinner party.
Or, see our sticky pineapple upside-down pud, which uses wedges of this tropical treat. And see our tips for how to use up any leftovers.
- 33g (15.4g saturated)
- 132.4g (90.4g sugars)
Don’t worry if the sponge still looks flat after 30 minutes in the oven – this recipe has a slow rise, but the cake will be beautifully light and airy once baked.
How to use up leftover pineapple
Fruity dessert. Dust pineapple slices in icing sugar, grind over black pepper, then fry in melted butter until golden on both sides. Serve with vanilla ice cream.
Top trifle. Melt equal quantities of brown sugar and butter in a pan to make a caramel. Add chopped pineapple and cook for a couple of minutes. Set aside until cold, then layer in a trifle with sponge fingers, custard and cream.
This cake is best enjoyed, cooled, on the day it’s baked but it will keep for up to 48 hours, sealed in an airtight container.
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