Pineapple Upside-Down Cake

How to Make Pineapple Upside-Down Cake

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1. Heat the oven to 180°C / 350°F and grease a 23 cm round cake tin with a solid base.

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2. Melt the 60 g butter in a saucepan over low heat, stir in the brown sugar for 2 minutes, until dissolved, and pour it into the tin, spreading it evenly.

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3. Arrange the pineapple rings on the caramel, and put a glacé cherry in the middle of each ring.

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4. Whisk the flour, baking powder and salt together in a bowl.

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5. Beat the 115 g softened butter and the caster sugar for 3 minutes, until pale and fluffy, then beat in the eggs one at a time and the vanilla.

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6. Fold in the flour in two parts, alternating with the milk and the pineapple juice, until just combined.

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7. Spoon the batter over the fruit, spread it level, and bake for 35 to 40 minutes, until golden and a skewer comes out clean.

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8. Cool in the tin for 5 minutes, run a knife around the edge, and turn out onto a plate. Leave the tin over the cake for 1 minute so all the caramel runs down, then lift it off. Serve warm.

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Tips for Making Pineapple Upside-Down Cake

• Turn the cake out while it is still warm. The caramel sets as it cools, and a cold cake sticks to the tin and tears the fruit off.
• Pat the pineapple rings dry before they go in. Extra juice thins the caramel, and dry rings caramelise better.
• Leave the tin on the cake for a minute after turning it out. It lets the last of the caramel drip down instead of staying behind.

What to Serve with Pineapple Upside-Down Cake

• Whipped cream
• Vanilla ice cream
• Custard

Storing & Reheating Pineapple Upside-Down Cake

Best eaten warm on the day it is made. Keeps in an airtight container for up to 2 days, and reheats for 10 seconds in the microwave. Not suitable for freezing, as the fruit turns watery.

Pineapple Upside-Down Cake FAQ: Common Questions

Pineapple Upside-Down Cake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.