You know me, I love a simple bake, especially one that looks deceivingly like a showstopper with very minimal effort. This upside-down Pineapple Cake is just that! A delicious sponge, topped (bottomed?) with glowing rings of pineapple and gems of glace cherries.
When I first started researching Upside-down Pineapple Cake I was quite surprised by two things…
One: The amount of recipes I found that don’t use glace cherries! I know not everyone is a fan of a glace cherry but to me they are an important part of a pineapple cake, adding a bit of colour and interest, not to mention that sweet, candy-like punch too.
And two: Just how many upside-down cake recipes there is that don’t actually involve any kind of upside-down at all! Instead opting to place the pineapple on top of the sponge. Madness!
Rest assured, this Upside-down Pineapple Cake does indeed use cherries and is a literally upside-down cake, with the fruit baked under the cake, before being flipped onto the plate to reveal it’s true beauty. The eagled-eyed amongst us might even notice that the sponge follows the same recipe as one of our Victoria Sponge cakes .
It’s easy to prepare (depending on how much of perfectionist you are with your pineapples, that is), using just store cupboard ingredients and from a batter to the plate in less than an hour… This cake is the perfect pudding for when you are in need of a bit of sweetness.
And hey, it has fruit! That means it is healthy, right?!
Ingredients:
Soft Brown Sugar
Before we add the fruit to the bottom (top?) of our upside-down cake, we add a bit of “cake glue”. In other words, a smearing of sugar and butter/margarine. This not only helps keep the pineapple in place but it adds a nice sweet, almost caramelised-like finish too.
Butter or Margarine
As well as using butter or margarine in our “cake glue”, it goes into the sponge portion of the recipe too. I find margarine to be better and more predictable for sponge cakes but it’s personal preference which you opt for.
Pineapple
This recipe uses tinned pineapple, mostly due to tradition and ease. You could of course try using fresh pineapple, however I worry it could dry out a bit in the baking process.
Glace Cherries
The little gems that compliment the pineapple so well! Be sure to half them so they are a similar thickness to the pineapple slices.
Caster Sugar
The go-to sugar in a sponge cake. Finer than granulated sugar, so mixes in like a dream.
Eggs
The size of the eggs doesn’t matter too much (I always use medium) but just be sure you’re using free-range eggs.
As with all ingredients when baking a sponge cake, ensure they are at room temperature before starting.
Self-raising Flour
Again, flour is a must in a cake batter and self-raising is used here to allow it to rise. No additional raising agents are required but be sure to sift the flour.
Ingredients
- 40 g Soft Brown Sugar
- 40 g Butter or Margarine
- 4-5 Whole Pineapple Rings/Segments (tinned)
- Glace Cherries (halved)
- 110 g Caster Sugar
- 110 g Butter or Margarine
- 2 Free-range Eggs
- 110 g Self-raising Flour
Instructions
- Pre-heat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and generously grease a 7-inch cake tin with some extra butter/margarine.
- In a small bowl, mix together the soft brown sugar with the 40g of butter/margarine. Evenly spread the mixture to the bottom of your pre-greased cake tin.Take your pineapple slices/segments and gently pat the excess juice off them with a clean cloth. Arrange the pineapple as desired on the bottom of your tin (on top of the sugar/butter mixture). Place half a glace cherry into the middle of each pineapple slice and in any gaps around that you think need filling.Set aside.
- In a large bowl, cream together the caster sugar and 110g of butter/margarine, until it is light and fluffy.
- Add the eggs one at time, ensuring each is mixed through before adding the next. Sift in the flour and gently fold to create a batter.
- Spoon the batter into your prepared tin, on top of your pineapple slices; spreading evenly to the edges. Bake in your pre-heated oven for 20-30 minutes until risen, golden and a skewer inserted comes out clean.
- Allow the cake to cool in it's tin for a short while. To remove from the tin; run a knife around the edge to loosen the cake from the sides. Next place a plate on top of the cake, before flipping over – the cake should fall out of the tin and onto the plate but you might need to give it a tap if it's being stubborn.
- Enjoy whilst still warm with a scoop of ice cream! You should get 6 generous slices, or 8 slightly smaller ones.
Thank you for sharing this simple but delightful recipe..I will use this often as it is such a nice dessert.
It would be most helpful if you would convert to cups, tablespoons, etc. for we who do not know grams!
Hi,if you are on ingredients page,where it says metric/cups , if you click on cups it will alter it for you
Hope this helps
Very easy and tastes great
Could I make this recipe in. Skillet ?
Such a lovely comforting cake, it was my Grandad’s favourite.