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Pineapple Upside Down Cake

An extremely yummy soft and buttery cake with a caramelised brown sugar pineapple and cherry top!
5 from 5 votes
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Ingredients
  

How I prep my cake tin:

    I use a 20cm springform cake tin. I place a piece of foil large enough to cover the base and then latch the sides. Fold up any excess foil at the sides.

      To make the topping:

      • 100 g Softened Butter
      • 100 g Brown Sugar
      • 7-9 Pineapple Rings I used tinned pineapple. Drain and keep the syrup. IMPORTANT: Blot excess syrup from the pineapple rings using kitchen paper. See notes.
      • Glazed Cherries Can use them whole or halve them. We prefer them in small pieces.

      For the Cake Filling:

      • 200 g Softened Butter
      • 200 g Caster Sugar
      • 200 g Self Raising Flour (Sifted)
      • 4 Eggs At room temperature
      • 2 tbsp Pineapple Syrup
      • 1 tsp Baking Powder
      • 1 tsp Vanilla Essence

      Instructions
       

      Pre-heat oven to 170C. Each oven is different, please adjust accordingly.

        To make the topping:

        • Cream butter and brown sugar until creamy. Spread over the base of a 20cm round cake tin. I use a regular spoon to help me spread evenly especially around the sides. Arrange 7 pineapple rings (remember to reserve the syrup) on top and then place 7 glazed cherries in the centre of the rings. Or if like us, cut cherries into smaller pieces and place all around.

        To make the cake filling:

        • Cream butter and sugar well. Then add in eggs (preferably one by one) and mix. Add in vanilla essence, 2 tbsp reserved pineapple syrup, baking powder and flour. Beat until well combined.
        • Spoon into the tin, on top of the pineapple and use a spatula to smooth it out till it's nice and level. Place cake tin on top of a baking tray (to avoid any leaky batter) and bake for 30 mins. Remove from oven, place a piece of foil loosely over the cake tin and return to oven for 10mins. Remove and allow to cool.

        To invert cake:

        • Let cake cool at least half hour. Flatten the foil at sides. Unlatch the removable side of the tin and remove. Place a cake board on top and flip over. Remove bottom of pan & foil and DONE.

        Notes

        Top tips:
        • Once you have drained the syrup, place pineapple rings on some kitchen paper. Use another piece and blot out excess juice. I've skipped this step before and the top of my cake was too 'wet'.
        • Butter and eggs to be removed from fridge prior.
        • I've used a springform cake tin lined with a piece of foil as that is what works for me. Any excess foil at the sides I just fold up. I also place the tin on a baking tray just to avoid any batter from leaking out of the springform tin but that has actually never happened.
        • Let cake cool well (be patient!!) before attempting to unlatch cake tin to invert cake.
        • I hope you try it! It's a lovely cake and a grand departure from a chocolate or cheese cake.