Pineapple upside-down cake
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Easy
- May 2015
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Serves 6
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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.
- Calories
- 885kcals
- Fat
- 33g (15.4g saturated)
- Protein
- 12.7g
- Carbohydrates
- 132.4g (90.4g sugars)
- Fibre
- 1.5g
- Salt
- 1g
Per slice
Ingredients
- 300g unsalted butter, plus extra for greasing
- 250g golden syrup
- 6 fresh or canned pineapple rings
- 6 glacé cherries
- 300g caster sugar
- 4 medium eggs, lightly beaten
- 300g self-raising flour
- 6-8 tbsp milk
Method
- Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a deep 30 x 23cm baking dish or roasting tin. Pour the golden syrup into the tin, pop in the oven and heat for 2 minutes. Tilt the tin to evenly spread the syrup. Top with the pineapple rings, putting a glacé cherry in the middle of each ring.
- In a large bowl, cream the butter and sugar until fluffy. Gradually beat in the eggs until combined, then fold in the flour and enough milk to make a smooth consistency. Spoon the mixture into the tin, making sure that the surface is level. Bake for 35-40 minutes, or until golden. To test, insert a skewer into the centre – it should come out clean. Leave to cool in the tin for 30 minutes.
- Carefully upturn the cake onto a chopping board. Cut into slices and serve warm or at room temperature.
delicious. tips
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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