Pineapple Upside-Down Cake
A classic pineapple upside down cake is easy to make and goes beautifully with cream or ice cream.
  Serves:  12       Print   FavoriteLoading Add to My Favourites
For the cake
  • 100 g (3½ oz) caster (superfine) sugar
  • 100 g (3½ oz) self-raising flour
  • 100 g (3½ oz) butter, softened
  • 2 eggs
  • 1 tsp vanilla flavouring
  • 1 tsp baking powder
For the topping
  • 460 g (16 oz) can of pineapple rings in syrup
  • 50 g (2 oz) soft brown sugar
  • 50 g (2 oz) butter, softened
  • 7 or more glacé cherries
Prepare the topping
  1. Cream together the butter and soft brown sugar in a bowl.
  2. Lightly grease a 9" (23 cm) cake tin and spread the mixture onto the base and ½" (1 cm) up the side.
  3. Arrange 7 pineapple rings on the base of the tin and place a glacé cherry in the centre of each of them. Keep the syrup the pineapple came in!
Prepare the cake batter
  1. Place all the cake ingredients in a bowl together with 2 tbsp of the pineapple syrup. Beat until smooth.
  2. Pour the batter into the cake tin and spread evenly.
  3. Bake at 180° for about 35 minutes.
  4. Allow the cake to cool for 5 minutes before turning the cake out onto a plate. Leave for 2-3 minutes before lifting the cake tin from the plate.
  5. Allow the cake to cool for 10-15 minutes before serving.
Titli's Tips
This is best eaten warm with cream or ice cream, but is equally delicious cold.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 193 9%
Calories from Fat 98
Total Fat 10.9g 16%
Saturated Fat 6.7g 33%
Unsaturated Fat 3.5g
Amount Per Serving       % Daily Value
Total Carbohydrate 22.5g 7%
Dietary Fibre 0.6g 2%
Sugars 15.2g
Protein 2.0g 4%
Cholesterol 84.2mgs 28%
Percent Daily Values based on a 2,000 calorie diet.