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Pineapple Upside-Down Cake

Course desserts
Cuisine British
Keyword Cakes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 slices
Calories 407kcal

Ingredients

Topping

  • 50 g Softened Butter
  • 50 g light soft brown sugar
  • 5 pineapple rings in syrup

Cake

  • 100 g Softened Butter
  • 100 g golden caster sugar
  • 100 g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 tbsp pineapple syrup

Instructions

Topping

  • Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy.
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  • Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top but make sure you keep the syrup that the pineapple rings come in as you will need this later.
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Cake

  • Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency.
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  • 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. Serve warm with a scoop of ice cream.
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