Simply the BEST Pineapple Upside Down Cake recipe! Picture a fluffy buttery vanilla sponge with a luscious topping of caramelised pineapple and cherries. This classic cake is SO SIMPLE to make even if you have never baked before.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time45 minutesmins
Course: Cake
Cuisine: American, British
Keyword: Pineapple Upside Down Cake Recipe, Pineapple Upside Down Pudding, Pineapple Upside Down Traybake
200g(7/8 cup) softened butteror margarine such as Stork
4medium eggs
120ml(½ cup) whole or semi skimmed milkroom temperature
1tspvanilla extractor vanilla paste
1lemonzest only
For the icing & decoration
3tbspsmooth apricot jam
2tbsp pineapple or lime juice
maraschino or glacé cherriesoptional
Instructions
Make the topping
Line a 9x13inch rectangular cake tin with baking paper or a reusable cake liner.
Heat butter and sugar in a saucepan over medium low heat. Stir until butter melts and sugar dissolves. Turn off heat when the caramel comes to a simmer.
Spread the caramel over the bottom of the tin, edge to edge, and top with the pineapple slices, cutting them in half to fit if needed.
Make the sponge
Preheat the oven to 170C (340F). Mist a rectangular tin with cake release and line with baking paper (preferably a strong cake liner) letting the edges hang over the sides.
Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
Add the softened butter, eggs, milk, vanilla and lemon zest.
Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
Gently spread batter over the pineapple slices and level using a spatula.
Bake for 45-50 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean – if not cook for a further 5 minutes.
Leave cake to cool in tin for 20 minutes. Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
Decorate
Heat the jam and juice in a saucepan until bubbles appear. If the jam is not smooth then pass it through a sieve.
Brush the cake with the warm jam to cover.
Add the cherries if using, slice and serve.
Video
Notes
USEFUL TOOLS
THE PRODUCT RECOMMENDATIONS BELOW CONTAIN AFFILIATE LINKS. FOR MORE INFORMATION, PLEASE CHECK OUT MY DISCLOSURE
Digital scales – I use a scale for all my bakes but it is especially useful for mastering tricky skills like macarons or mirror cakes
Wire rack (if you have two, it makes it much easier to flip the cake)
NOTES
If you are using self raising flour then add only 1 tsp baking powder (no baking soda).
Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
Place cold eggs into warm water for five minutes to bring them back to room temperature.
Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
Store cake in the fridge in a covered container and consume within a couple of days.
HOW TO FLIP A PINEAPPLE UPSIDE-DOWN CAKE
Leave your pineapple upside-down cake to COOL DOWN. If you attempt to flip it while still warm, it will very likely fall apart.
Lift the cake out of the tin using the overhanging liner – I use these reusable cake liners which are sturdy and allow you to lift a large cake in one piece.
Place cake on a wire rack and position a second wire rack over the top of the cake (sponge side). Hold the wire racks securely and quickly flip the cake over. Peel off the liner to reveal the glorious pineapple topping underneath!