Description
Sweet nostalgia meets tropical delight in this classic Pineapple Upside Down Cake, where caramelized rings and golden cake create a harmonious dessert. Rich buttery layers and juicy fruit promise a memorable slice that brings comfort and joy to any gathering.
Ingredients
Scale
Main Ingredients:
- 250 grams (8.8 ounces) canned pineapple rings
- 175 grams (6.2 ounces) unsalted butter, softened
- 175 grams (6.2 ounces) caster sugar
- 3 eggs
- 175 grams (6.2 ounces) self-raising flour
Syrup and Topping Ingredients:
- 4 tablespoons light brown sugar
- 60 grams (2.1 ounces) unsalted butter
Additional Ingredients:
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 pinch of salt
- 2 tablespoons milk
Instructions
- Prepare the oven at 180°C (170°C fan) or Gas Mark 4. Thoroughly coat a deep 20cm cake tin with butter and optionally line the base with parchment paper.
- Create a caramel base by gently melting butter and light brown sugar over low heat until smooth and uniform. Pour the mixture into the prepared tin, ensuring even coverage.
- Thoroughly drain pineapple rings and pat dry with paper towels. Strategically place one whole ring in the center of the tin, surrounding it with carefully halved rings.
- Cream butter and caster sugar in a large mixing bowl until the mixture becomes light, airy, and pale in color.
- Incorporate eggs into the mixture gradually, ensuring complete integration after each addition. Mix in vanilla extract to enhance the flavor profile.
- Sift together dry ingredients: self-raising flour, baking powder, and salt. Gently fold into the wet mixture, using milk to achieve a smooth, consistent batter.
- Delicately spoon the batter over the arranged pineapple rings, spreading carefully to maintain the fruit’s positioning.
- Bake for 35-40 minutes, checking doneness by inserting a skewer into the center – it should come out clean when the cake is fully cooked.
- Allow the cake to rest in the tin for 2 minutes. Quickly invert onto a serving plate by placing the plate over the tin and flipping in one decisive motion.
- Serve the cake warm or at room temperature, accompanied by a scoop of ice cream, dollop of custard, or cloud of whipped cream.
Notes
- Pat pineapple rings thoroughly to prevent excess moisture from making the cake soggy and ensuring a crisp caramel topping.
- Use room temperature ingredients like butter and eggs to create a smoother, more evenly mixed batter that rises perfectly.
- Replace dairy milk with almond or coconut milk for a lactose-free version, maintaining the cake’s rich texture and flavor.
- Sprinkle some toasted coconut flakes or chopped nuts over the cake for added crunch and depth of flavor before serving.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 342
- Sugar: 35g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg