Pineapple upside-down cake
Retro rocks. This classic pineapple upside-down cake makes a fun centre piece for afternoon tea and brings back many childhood memories.
- Prep: 15 mins
Cook: 40 mins
- Serves 6
- Easy
Ingredients
- 50g softened butter
- 50g light soft brown sugar
- 7 pineapples rings in syrup, drained and syrup
- glacé cherry
- 100g softened butter
- 100g golden caster sugar
- 100g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
Like this?
Try your hand at some of our other afternoon treats, Raspberry bakewell cake or Lemon drizzle cake .
Method
-
Heat oven to 180C/160C fan/gas 4. For the
topping, beat the butter and sugar together
until creamy. Spread over the base and a
quarter of the way up the sides of a 20-21cm
round cake tin. Arrange pineapple rings on top,
then place cherries in the centres of the rings.
-
Place the cake ingredients in a bowl along
with 2 tbsp of the pineapple syrup and, using
an electric whisk, beat to a soft consistency.
Spoon into the tin on top of the pineapple and
smooth it out so it’s level. Bake for 35 mins.
Leave to stand for 5 mins, then turn out onto
a plate. Serve warm with a scoop of ice cream.
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