Pineapple Upside Down Cake
Pineapple upside down cake is an all time favourite dessert for the whole family. You can either eat it warm after a nice meal or cold as an afternoon snack. Its perfect combination of zesty pineapples with the sweet glacé cherries makes it a great dessert for the kids. You can serve it with vanilla ice cream, with a hot coffee, or just enjoy it on its own.
Recipe Tester Feedback: "This cake tasted and looked amazing. It's such a simple recipe that will always impress. I like to serve it warm with cream." - Shannah
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes
Cooking Time 35-45 minutes
Makes 16 slices
Cannot be frozen
- butter - 50g
- sugar - 50g, light brown
- pineapple - 400g tin, slices
- glacé cherries - 13
- butter - 200g, chopped into small chunks
- caster sugar - 200g
- plain flour - 200g
- salt - pinch
- eggs - 4
- baking powder - 1 Tbsp
- vanilla - 1/2 tsp, extract
- Preheat the oven to 180C and line cake tin with baking paper.
- If you need to make your own caster sugar, add sugar (200g) to the bowl and grind Speed 9 / 3 seconds. Set aside in a bowl.
- Place the butter (50g) and light brown sugar (50g) in the bowl. Cream Speed 5 / 15 seconds.
- Spread the butter mixture over the bottom of the prepared pan, and 2cm up the sides.
- Place the drained pineapple slices (400g tin) on top and put one glacé cherry inside each ring and next to each ring.
- Add the butter (200g), caster sugar (200g), plain flour (200g), salt (pinch), eggs (4), baking powder (1 Tbsp) and vanilla extract (1/2 tsp) to the bowl. Mix Speed 5 / 30 seconds.
- Pour over the pineapples and spread evenly. Bake in the oven for 35-40 minutes.
- Remove and leave to cool for 5 minutes, then tip upside down on a large serving plate and serve warm.