Pineapple upside down cake

Pineapple upside down cake

Servings:	Serves 8
Ready in:	1 hour, 5 minutes
Prep. time:	20 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

This colourful cake-come-pudding can be easily made from items found in a well kept kitchen cupboard.

topping

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 30 g butter, softened
• 30 g muscovado sugar or demerara sugar
• 2 tablespoons of apricot jam. Any jam or marmalade would be fine
• 220 g whole pineapple rings in juice
• 8 Glacé cherries

cake mix

• 100 g butter, softened
• 100 g caster sugar
• 3 eggs
• 100 g self-raising flour
• 1 teaspoon baking powder
• 2 tablespoons milk

Mise en place

• Preheat the oven to 180° C (350° F - gas 4)

Method

topping

1. Beat the softened butter, sugar and jam and spread in the base of a non-stick cake tin
2. Arrange the pineapple rings in the base with a cherry in each pineapple ring and others dotted about as you wish

cake mix

1. In a large bowl, mix the butter and caster sugar
2. Beat in the eggs, one at a time, each with a 1 tablespoon of flour
3. Sift the remaining flour into the bowl together with the baking powder
4. Add the milk and mix really well
5. Spoon the mixture over the pineapple rings and smooth over with a spatula
6. Bake for 40 to 45 minutes until well risen and golden brown. To check if it is properly cooked, insert a skewer into the middle of the cake - it should come out clean if the cake is properly cooked
7. Leave in the tin to cool for 5 minutes then loosen the edges with a spatula
8. Place a large serving plate over the baking tray, turn everything over and tap the tray to release the cake.

Serving suggestions

Serve with vanilla ice cream

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