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Pineapple upside-down cake

Retro rocks. This classic pineapple upside-down cake makes a fun centre piece for afternoon tea and brings back many childhood memories.

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 407
  • Carbohydrates 49
  • Saturated Fat 14
  • Sugar 36
  • Protein 5
  • Fat 23
  • Fibre 1
  • Salt 0.87

Nutrition per serving

  • Calories 407
  • Carbohydrates 49
  • Saturated Fat 14
  • Sugar 36
  • Protein 5
  • Fat 23
  • Fibre 1
  • Salt 0.87

Ingredients

  • 50g softened butter
  • 50g light soft brown sugar
  • 7 pineapples rings in syrup, drained and syrup
  • glacé cherry
  • 100g softened butter
  • 100g golden caster sugar
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs

Tip

Like this?
Try your hand at some of our other afternoon treats, Raspberry bakewell cake or Lemon drizzle cake .

Method

  1. Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.

  2. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

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