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An Easy Pineapple Upside-Down Cake Recipe

Pineapple upside-down cake is a delightful dessert that has stood the test of time, effortlessly bringing together the sweet and tangy flavours of succulent pineapples and the soft, buttery goodness of sponge cake. With its beautiful caramelised top and simply vibrant presentation, it’s a stunning treat for any occasion. Best of all, this easy recipe allows home bakers of all skill levels to whip up this classic in no time at all.

Ingredients

For the Topping:

• 1 can (about 400g) of pineapple rings in juice (or fresh pineapple, if preferred)
• 75g unsalted butter
• 100g light brown sugar
• 10 maraschino cherries (optional)

For the Cake:

• 200g plain flour
• 200g caster sugar
• 2 teaspoons baking powder
• A pinch of salt
• 100g unsalted butter, softened
• 2 large eggs
• 150ml milk
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Topping

1. Preheat your oven to 180°C (160°C for fan ovens) or gas mark 4.
2. In a small saucepan over a low heat, melt the 75g of unsalted butter. Once melted, stir in the 100g of light brown sugar until the mixture is smooth and slightly bubbling. This will create a delicious caramel sauce.
3. Pour the caramel mixture into the base of a round cake tin (approximately 23cm in diameter), ensuring it covers the base evenly.
4. Carefully arrange the pineapple rings on top of the caramel, placing a maraschino cherry in the centre of each ring if using.

Step 2: Make the Cake Batter

1. In a mixing bowl, combine the 200g of plain flour, 200g of caster sugar, 2 teaspoons of baking powder, and a pinch of salt.
2. Add the 100g of softened butter, eggs, 150ml of milk, and 1 teaspoon of vanilla extract. Using an electric mixer, beat the ingredients together on medium speed for about 2-3 minutes until well combined and creamy.
3. Gently pour the batter over the pineapple arrangement in the cake tin, spreading it out evenly with a spatula.

Step 3: Bake the Cake

1. Place the cake tin in the preheated oven and bake for 30-35 minutes, or until the cake has risen and a skewer inserted into the centre comes out clean. Keep an eye on it to ensure that it does not overbake.

Step 4: Cool and Serve

1. Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. This allows the caramel to set slightly and makes it easier to turn the cake out.
2. After cooling, place a serving plate over the top of the cake tin and carefully invert the cake onto the plate. Tap the base of the tin gently to release the cake.
3. If desired, you can serve the cake warm, or allow it to cool completely before slicing. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for Success

• If you’re using fresh pineapple, slice it carefully and consider using a little additional sugar in the syrup to enhance its sweetness.
• You may experiment with adding spices like cinnamon or nutmeg to the cake batter for added flavour.
• For a richer taste, replace some of the milk with buttermilk.

Conclusion

This easy pineapple upside-down cake recipe is not only simple and quick but also offers a nostalgic taste that many people adore. Perfect for family gatherings or a comforting afternoon treat, it guarantees to bring smiles to the table. So why not gather your ingredients and bring this classic dessert to life? Enjoy baking!