Recipe : Pineapple Upside Down Cake

Embrace the 70s with this pineapple upside-down cake

A proper cupboard cake, utilising that long-forgotten tin of pineapple at the back of the cupboard, shall it be used for pina colada cocktails or a pineapple upside down cake?

Mr Foodie loves a cake and we have embraced lockdown with regular recipes so on this occasion it was food over drink, but if you have enough pineapple you could always make both!

The cake is baked in a single pan with its toppings at the bottom of the pan, hence the “upside-down”. Then, when removed from the oven, the upside-down preparation is de-panned onto a serving plate, thus righting it, and serving it right-side up.

Ingredients

Topping
50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries

Cake
100g softened butter
100g golden caster sugar
100g self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs

Method

Pre-heat oven to 180C/160C fan/gas 4.
Start with the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy.
Spread over the base and a quarter of the way up the sides of a round cake tin.
Arrange 7 pineapple rings on top and then place 7 glacé cherries in the centres of the rings.
Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 teaspoon baking powder, 1 teaspoon vanilla extract and 2 eggs in a bowl.
Add 2 tablespoon of the reserved pineapple syrup.
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.
Munch

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