Pineapple Upside Down Cake

Pineapple Upside Down Cake

Pineapple upside down cake has been around since the 1920s, and its tangy flavour has been raved about for over 100 years!

It’s a firm favourite at Birchwood House, both for its taste and for the nostalgia it brings to our residents. And when you look at how simple it is to make, it’s no wonder it’s stood the test of time.

We’ve taken inspiration from Annie Rigg for this one, and you can pair this sweet dessert with ice cream or custard for maximum flavour.

Ingredients

  • 425g tinned pineapple rings in juice (this will weigh about 250g once drained)
  • 4 tablespoons of soft light brown sugar
  • 235g of softened unsalted butter (plus extra for greasing)
  • 175g caster sugar
  • 3 free-range eggs
  • 1/2 teaspoon of vanilla bean paste
  • 175g self-raising flour
  • 1 teaspoon baking powder
  • 2 tablespoons of milk
  • A pinch of salt

Method

  1. Preheat the oven to 180 degrees. As it’s preheating, butter the sides of a deep 20cm (or 8 inch) cake tin.
  2. Drain the pineapple slices and leave them to dry on some kitchen paper. Using a small frying pan, melt the soft brown sugar with 60 grams of butter over a medium heat, then pour this mixture into the greased cake tin.
  3. Cut seven pineapple rings in half to form semi-circles, then arrange these around the edge of the tin (six may be enough depending how tightly you arrange them). Place the whole remaining ring in the middle.
  4. In a mixing bowl, beat the leftover 175g butter with the caster sugar until fluffy. Add the eggs one at a time (with a good mix each time), then add the vanilla and mix again.
  5. Sift in flour, baking powder and salt into the bowl, before adding the milk and folding until smooth.
  6. Carefully spoon this mixture over the pineapple slices, before spreading it to make it level.
  7. Bake this for 30 minutes – you’ll know when it’s done if a skewer inserted into the middle of the cake comes out clean.
  8. Leave the cake (still in the tin) to cool for a minute, before turning it onto a serving plate and leaving it to cool for longer.
  9. It’s recommended to eat this cake served slightly warm or at room temperature, with lots of vanilla ice cream and custard!

Looking for a main to go with this classic pud? Have a look at our Steak & Kidney Pudding for more inspo!

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