Pineapple Upside-down Cake
This delightful pineapple upside-down cake features a luscious topping of caramelized pineapples and cherries, all nestled in a fluffy golden sponge cake. Perfectly sweet and tangy, this classic dessert is sure to bring a taste of tropical paradise to your table. Let's get baking!
— Constant Cookbook
Ingredients
- 50g softened butter
- 50g light soft brown sugar
- 7 pineapples rings in syrup, drained and syrup
- glacé cherry
- 100g softened butter
- 100g golden caster sugar
- 100g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
Instructions
- Heat oven to 180C/160C fan/gas 4.
- For 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 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
- Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp 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. Serve warm with a scoop of ice cream.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 407 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 36 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.87 milligram of sodium
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