Pineapple upside down cake - recipe

Pineapple upside down cake

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For the cakes

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  1. 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line the base of 4 ramekins.

  2. 2

    Peel and core the pineapple and cut into small cubes.

    For this step you'll need:

    • 1 Pineapple medium to large
  3. 3

    Melt 50g of butter in a frying pan with the muscovado sugar. Stir until melted and add the pineapple cubes. Cook for about 5 minutes or until golden and caramelised.

    For this step you'll need:

    • 50g Butter (unsalted)
    • 100g Unrefined light muscovado sugar
  4. 4

    Add the dessicated coconut and rum. Leave to evaporate. Remove from the heat and add the quartered glace cherries. Mix well and set aside.

    For this step you'll need:

    • 3tsp Dessicated coconut
    • 2 tbsp Dark rum
    • 70g Glace cherries
  5. 5

    In a large bowl cream together the remaining butter and golden caster sugar until pale and fluffy. Add in one egg at a time, mixing until well combined.

    For this step you'll need:

    • 100g Butter (unsalted)
    • 100g Unrefined golden caster sugar
    • 2 Egg(s) (free range)
  6. 6

    Sift the flour and baking powder and fold in. Pour in the vanilla extract and mix until smooth.

    For this step you'll need:

    • 100g Self-raising white flour
    • 1tsp Baking powder
    • 1tsp Vanilla extract
  7. 7

    Fill the prepared ramekins with the pineapple mixture and press down firmly. Spoon in the cake batter over the pineapple mixture and bake for 25-30 minutes.

  8. 8

    Remove from the oven, turn out onto plates and serve with some cream.

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