The famous old-fashioned American classic – pineapple upside-down cake. If I had spent my childhood in the USA, this would have been my favourite dessert :). Pineapple rings are arranged at the bottom of the cake tin, and once baked, the cake is flipped upside down. I added a layer of whipped cream and cherry jam sandwiched between two layers of sponge. The pineapple and cream make this cake truly special. Give it a try!
Ingredients for the pineapple upside-down cake:
- 250 g butter
- 180 g caster sugar + 2 Tbsp
- 1 can pineapple rings (in juice or syrup)
- a few cocktail cherries
- 300 g plain flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 4 large eggs
All the ingredients should be at room temperature. Sift the plain flour and baking powder into a bowl and set aside.
Drain the pineapple rings, reserving the juice in a separate bowl. Pat the pineapple rings dry with paper towels to remove any excess moisture. Measure out 100 ml of the pineapple juice and set aside.
Line the bottoms of two 20 cm round cake tins with baking paper. Sprinkle 2 tbsp of sugar evenly over the base of one tin. Arrange the pineapple rings on top of the sugar and place a cherry in the centre of each ring.
In a mixing bowl, combine the softened butter (it should be very soft — you can soften it briefly in the microwave), sugar, sifted flour, baking powder, 100 ml of the reserved pineapple juice, vanilla extract and eggs. Using an electric mixer, beat until smooth and creamy. Divide the batter evenly between the two cake tins, ensuring it covers the pineapple rings completely.
Bake at 170°C for about 30 minutes, or until a skewer inserted into the centre comes out clean. Remove the tins from the oven and leave for 5 minutes, then carefully turn the cakes upside down so the pineapple layer is on top. Leave to cool completely.
Ingredients for the filling:
- 6 Tbsp cherry jam
- 250 ml whipping cream, chilled
- 1 Tbsp icing sugar
Whip the cream until stiff peaks form. Towards the end of whipping, add the icing sugar and beat briefly to combine.
Place the sponge layer without pineapple on a cake stand. Spread the cherry jam evenly over the surface, then top with the whipped cream and level it out. Carefully place the pineapple-topped sponge layer on top to sandwich the cake together.
The cake is best served on the day it’s baked or the following day.
Enjoy!
Recipe source: magazine ‘GoodFood. ‘
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