My bosses birthday is coming up and she told me that her favourite cake is a pineapple upside-down cake so I decided to make one for her. Normally, this recipe has glazed cherries in it but she said that she doesn’t like them so I have excluded them from the cake.
Pineapple Upside-Down Cake
- 50 g Softened Butter
- 50 g light soft brown sugar
- 5 pineapple rings in syrup
- 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
- Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy.
- 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.
- 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.
- 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.
I enjoyed making something different this week, it was not as challenging as I thought it might be. I was worried about the pineapple rings not sticking to the tin but they stayed in place while I made the cake mixture. This recipe did worry when it was in the oven due to the fact that it smelt like it was burning but it did turn out like it should. My boss absolutely loved it!