Afternoon tea, Puddings, Uncategorized

Pineapple upside down cake

I love pineapple upside down cake, I love the caramelised pineapple, the stickiness and chewiness of it, I have only ever done a vanilla sponge with pineapple and cherries on the top but then Luke suggested putting some spices in it so this is the result, thanks Luke it has taken a delicious classic to a whole new level!!


For the topping

25g butter

25g dark brown sugar

1 x 200g tin sliced pineapple

5 x glacé cherries halved

For the cake

100g butter

100g caster sugar

2 eggs – at room temperature

100g self raising flour

1/2 tsp baking powder

2 cardamom pods

1/2 tsp (teaspoon) grated nutmeg

1/2 tsp cinnamon


Start by preparing a tin (not a loose bottom one) by evenly coating with butter, shake around the sugar, until all the butter is coated


Arrange the pineapple around the bottom of the tin, and place the cherries cut side up in the gaps


Next make the cake batter, beat the butter and sugar together until light and creamy


Add the eggs one at a time with a tablespoon of the flour, mixing well between each one


Remove the outter shell of the cardamom pods and crush the seed with the back of a spoon


Sift the flour, baking powder and spices (to remove any large pieces of cardamom) to the batter and fold in – try not to stir too much as this will make the cake heavy


Carefully spoon the batter onto the pineapple and level off


Bake in a preheated oven at 160 fan for 30 mins

Once cooked turn out immediately onto a plate.


Serve warm or cold, it’s delicious with custard as a pudding, or with a cup of tea in the afternoon, a real classic with a twist!

Serves 8

Cals – 256, fat – 14.6, carbs – 30.5, protein – 3.1,

4 thoughts on “Pineapple upside down cake”

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