Pineapple upside-down cake
Retro rocks. This classic pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories.
- Prep:15 mins
Cook:40 mins
- Serves 6
- Easy
Nutrition per serving
- kcal 407
- fat 23g
- saturates 14g
- carbs 49g
- sugars 36g
- fibre 1g
- protein 5g
- salt 0.87g
Ingredients
- 50g softened butter
- 50g light soft brown sugar
- 7 pineapple rings in syrup, drained and syrup reserved
- 7 glacé cherries
- 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
Heat oven to 180C/160C fan/gas 4.
For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. 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.
