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Pineapple Upside-Down Cake
Chef
Intermed..
StarStarStarStarStar

This retro classic deserves pride of place on any dessert table .

PREP IN
15 MIN
COOK IN
45 MIN
SERVE
8
SHARE &COMMENT
Pineapple Upside-Down Cake
Chef
Intermed..
StarStarStarStarStar
SHARE &COMMENT
PREP IN
15 MIN
COOK IN
45 MIN
SERVE
8

Introduction

This retro classic deserves pride of place on any dessert table .

Ingredients

  • 6 fresh rings of pineapple
  • 25g unsalted butter, melted
  • 100g dark brown sugar
  • glacé cherries
  • 4 tbsp double cream
  • 1/2 tsp ground cinnamon
  • 150g plain white flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 tsp bicarbonate of soda
  • 150ml buttermilk
  • 2 eggs
  • 1 vanilla pod
  • 125g unsalted butter, softened
  • 150g sugar

Method

  • 1. Preheat the oven to 180°C/350°F/gas mark 4.
  • 2. Grill pineapple for 6 minutes on a griddle pan or under the grill. Remove and allow to cool. Leave one ring whole and cut the others in half.
  • 3. Combine the brown sugar, cream, cinnamon and melted butter in a large frying pan over a low heat and stir until the sugar has melted.
  • 4. Remove from the heat.
  • 5. Arrange the pineapple pieces in a round cake tin, with a glacé cherry in the middle of each, before adding the toffee mixture.
  • 6. Mix the flour, baking powder, salt and bicarbonate of soda together in a large bowl. Whisk the buttermilk, eggs and vanilla pod seeds in a separate bowl.
  • 7. Cream the butter and sugar adding the butter milk gradually then adding the flour mix.
  • 8. Blend until smooth (use a hand blender), then pour over the pineapple.
  • 9. Bake for 35-40 minutes, allow to cool and serve in wedges.

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