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Pineapple upside down cake recipe

223 ratings

This pineapple upside-down cake recipe is a retro baking classic. The light and fluffy sponge is topped with juicy pineapple slices and glacé cherries for a traditional weekend bake - serve warm with custard for dessert. See method

Serves 8
20 mins to prepare and 40 mins to cook
395 calories / serving
Vegetarian

Ingredients

2 x 227g tins pineapple slices, drained
7 glacé cherries
175g butter
175g caster sugar
3 eggs
175g self-raising flour
3 tbsp milk
1 tbsp honey
custard, to serve (optional)

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1655kj
395kcal 20%
Fat
21g 30%
Saturates
12g 58%
Sugars
29g 33%
Salt
0.3g 5%

of the reference intake
Carbohydrate 49.2g Protein 5.1g Fibre 0.9g

Method

Heat the oven to gas 4, 180°C, fan 160°C. Lightly butter a 25cm springform cake tin and line with nonstick baking paper. Lightly grease the base.
Arrange the pineapple slices in the base of the tin and place a glace cherry in the centre hole of each. Mix the butter and sugar together until smooth, then add the eggs and beat to combine. Fold in the flour and then the milk, stirring until just smooth. Spoon the mix over the pineapples and bake for 35-40 mins until golden.
Remove and allow to cool in the tin for 10 mins. Gently peel away the baking paper, then sit a plate on the top of the tin and turn over with care, so that the cake is turned out onto the plate. Brush with the honey and serve with custard if you like.

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