Easy Pineapple Upside-Down Cake

4 from 4 votes

Pineapple Upside-Down Cake, a classic homemade dessert made with pineapples rings, glace cherries and a light and buttery sponge. Adapted from Nigella Lawson's recipe, this cake uses simple ingredients and a blender to make an easy dessert with minimal prep time and effort. Ready in just 40 minutes, this is a wonderful cake for an afternoon tea or a simple dessert to share with your family.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: English

Servings: slices

Calories: 234kcal

Author: Daniela Apostol

Ingredients

7 slices of canned pineapples
9 candied cherries ( glace cherries)
3 tablespoon light brown sugar
100 g plain flour (¾ cup + 1 tbsp)
100 g granulated sugar (½ cup)
100 g butter, soft + 1 tablespoon for greasing the pan (7 tablespoon + 1 tbsp)
2 large eggs
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
3 tablespoon pineapple juice from the tin

Metric - US Customary

Instructions

Butter a non-stick pan (non detachable walls, non springform), mine is 23 cm / 9 inches in diameter.
Sprinkle over the light brown sugar, then arrange the pineapple slices and cherries over.
Add the butter, flour, granulated sugar, eggs, baking powder and bicarbonate of soda to a blender and pulse well to get a smooth paste.
Alternatively, add all ingredients to a large bowl, and use a hand mixer to beat everything together.
Add the pineapple juice to the batter, and mix well again.
Pour the batter over the fruit, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 30 minutes, or until a skewer inserted in the middle of the cake comes out clean.
I transferred the cake from the top rack to the middle rack in the oven after 20 minutes to prevent the bake from browning too fast, and I continued to bake it for a further 10 minutes.
Remove the cake from the oven, and leave it to cool down for 3-4 minutes, then run a sharp knife around the edges of the tin to loosen it up.
Place a large plate on top of the tin, and turn the cake upside down swiftly.

Video

Notes

Don't use tins with detachable walls, as the batter is quite thin and can leak out.

Once the cake is out of the oven, allow it to cool slightly for 3-4 minutes, the sponge will start to come away from the edges of the tin. Use a sharp knife to run across the edges, then place a plate on top and turn the cake upside down swiftly.

Do not wait for the cake to cool down completely to turn it upside down, as the sugar at the bottom of the tin cools down, it will become very sticks and cake will stick badly.

Nutrition