Pineapple Upside-Down Cake Recipe
Pineapple upside-down cake is a classic dessert featuring a moist, buttery cake topped with caramelised pineapple rings and cherries. Served with custard or cream, it’s a nostalgic treat combining simplicity and delightful flavours.
Servings: 4 people
Calories: 478kcal
Equipment
- 1 9-inch round cake tin
- 1 measuing spoons
Ingredients
- 227 grams tinned pineapple slices in juice
- 4 glace cherries
- 6 tsp golden syrup
- 25 grams hazelnuts chopped, optional
- 75 grams butter
- 75 grams granulated sugar
- 125 grams self-raising flour
- 1 large free-range egg
- 3-4 tbsp full fat milk
Instructions
- Preheat your own to 180C/160C fan/350 F/gas 4.
- Pour 6 tsp golden syrup into the bottom of a buttered 9-inch round cake tin. Arrange 227 grams tinned pineapple slices in juice, drained, on top of the syrup and place 4 glace cherries in the centres of each pineapple ring. Sprinkle with 25 grams hazelnuts if using.
- Prepare the batter by creaming 75 grams butter and 75 grams granulated sugar until light and fluffy. Add 1 large free-range egg and beat well.
- Add 125 grams self-raising flour and 3-4 tbsp full fat milk alternately until a soft batter forms. You may not need to use all of the milk.
- Spoon the batter over the pineapple slices and smooth over the top.
- Bake in the centre of the oven for 30 minutes.
- Turn the cake out onto a serving plate and serve warm with custard, cream, or ice cream.
Nutrition
Calories: 478kcal | Carbohydrates: 67g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 144mg | Potassium: 183mg | Fiber: 2g | Sugar: 42g | Vitamin A: 585IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg