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Pineapple Upside-Down Cake

A buttery sponge baked over caramelised pineapple rings and cherries, then flipped to show a glossy, golden top. A classic bake for tea time or family gatherings.

Prep 25 minCook 45 minTotal 1 h 10 minServes 8

Ingredients

  • 60 g unsalted butter, melted, for the topping
  • 100 g light brown sugar (or soft brown sugar)
  • 6 canned pineapple rings, drained well, syrup reserved
  • 6 glacé cherries, halved if large
  • 150 g unsalted butter, softened, for the cake
  • 150 g caster sugar
  • 3 eggs, at room temperature
  • 1 tsp vanilla essence
  • 200 g plain flour (maida)
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 80 ml reserved pineapple syrup, mixed with milk to make 120 ml total

Instructions

  1. Heat the oven to 180°C (160°C fan). Brush the sides of the tin lightly with butter and line the base with baking paper.
  2. Pour the melted butter into the tin and tilt to coat the base. Sprinkle the brown sugar evenly over it.
  3. Pat the pineapple rings dry with kitchen paper. Arrange 5 rings around the edge and 1 in the centre, then place a cherry in the middle of each ring.
  4. Whisk the flour, baking powder and salt together in a bowl.
  5. Beat the softened butter and caster sugar for 3–4 minutes until pale and fluffy. Add the eggs one at a time, beating well after each, then mix in the vanilla.
  6. Fold in half the flour mixture, then the pineapple syrup and milk, then the remaining flour. Stop as soon as no dry streaks remain; the batter should be thick but spoonable.
  7. Spoon the batter gently over the fruit and smooth the top, taking care not to move the rings.
  8. Bake on the middle rack for 40–45 minutes, until deep golden and a skewer in the centre comes out clean. If the top browns too fast, cover loosely with foil after 30 minutes.
  9. Cool in the tin for 10 minutes only, then run a knife around the edge. Any longer and the caramel will set and stick.
  10. Place a serving plate over the tin and flip in one confident move. Lift off the tin, peel away the paper and rearrange any fruit that has slipped. Serve warm or at room temperature.

Tips

  • Dry the pineapple rings well so the caramel stays thick instead of turning watery.
  • Use room-temperature eggs and butter for a smooth batter that rises evenly.
  • Flip the cake while it is still warm; cooled caramel sticks to the tin.
  • If any topping sticks to the tin, scrape it off and press it back onto the cake while hot.
recipenkitchen.com/recipes/pineapple-upside-down-cake · RecipenKitchen