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Pineapple Upside-Down Cake on a white plate
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Pineapple Upside-Down Cake

Pineapple Upside-Down Cake is great served hot or cold, for pudding or teatime.
Prep Time20 minutes
Cook Time45 minutes
Cooling Time10 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: British
Servings: 8 slices
Author: Susie@Everyday Cooks

Ingredients

For the topping:

  • 400 g tin pineapple rings in juice
  • 100 g soft dark brown sugar
  • 5-7 glacé cherries

For the cake:

  • 125 g butter at room temperature
  • 125 g caster sugar
  • 2 large eggs
  • 150 g self-raising flour
  • 1 teaspoon baking powder (5ml)
  • Pinch of salt
  • 1 orange, zested OR
  • 1 teaspoon orange extract (5ml)

Instructions

Preparation:

  • Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
  • Grease the tin with butter
  • Drain the pineapple, reserving the juice
  • Mix 1 tablespoon (15ml) juice with the brown sugar and spread over the base of the tin. Arrange the pineapple rings and cherries on top of the sugar mix

For the cake:

  • Put the remaining ingredients into a processor or mixer and beat thoroughly, scraping down at least once during the process
    (Butter, caster sugar, eggs, flour, baking powder, salt, orange extract or zest)
  • Spoon the mixture carefully over the pineapple rings and smooth over, levelling the top
  • Cook for 40-45 minutes until the cake surface springs back when you touch it lightly with your fingertip
    If your baking tin has a loose bottom, you may need to put it on a baking sheet to avoid leakage onto the oven floor
  • Cool in the tin for at least 10 minutes
  • Turn out and serve, hot or cold, with custard or cream.