Easy Pineapple Upside Down Cake
An easy to make classic upside down cake which is also perfect served warm as a dessert.
- 50 g butter plus extra for greasing (2oz)
- 75 g light muscovado sugar or golden caster sugar (3oz)
for the cake
- 5 – 6 pineapple rings
- 5 – 6 glaze cherries
- 125 g butter softened (4oz)
- 125 g golden caster sugar (4oz)
- 2 large eggs
- 125 g self-raising flour (4oz)
- ½ teaspoon vanilla extract
Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease a 20cm (8in) shallow round cake tin.
Melt 50g (2oz) butter and 75g(3oz) muscovado or caster sugar (see notes) in a pan stirring until combined. Pour into the base of the tin.
Arrange the pineapple rings and cherries in the base of the pan.
To make the cake
Beat the butter and sugar together until very light and fluffy. Then beat in the eggs one at a time, beating well after each addition. Add a tablespoon of flour with the second egg.
Beat in the vanilla extract, then fold in the remaining flour. Spoon into the cake tin and carefully spread level over the pineapple.
Bake in the centre of the oven for 35 minutes or until the cake is springy to the the touch.
Allow to cool in the tin for 5 minutes then carefully flip out onto a serving plate. Serve straight away or allow to cool before serving.
- Using muscovado sugar for the pineapple layer will giver a richer caramel flavour to the topping. For a lighter caramel use golden caster sugar. Alternatively you can pour a little golden syrup straight into the tin before adding the pineapple.
- Adding a tablespoon of flour with the second egg will help prevent the cake from curdling.
- The cake is cooked when pressing gently into the centre the cake springs back and does not leave a indentation.
- Do not use a loose bottomed tin to make this cake or the caramel will leek out.
The cake will keep in an airtight container in a cool place for up to 3 days. Freeze for up to 1 month.
Serving: 1slice (⅛) | Calories: 340kcal