Michael and Rachel's

Recipe Book

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Pineapple Upside Down Cake

Updated: 25 Apr 2015

Ingredients

  • 1 tablespoons sugar
  • 6 slices canned pineapple in juice
  • 3 tablespoons pineapple juice
  • 11 glace cherries (75g)
  • 100g plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 100g softened butter
  • 100g caster sugar
  • 2 large eggs (or 2 medium + 1 tbsp extra juice)

Method

  1. Preheat the oven to 200c. Butter a tarte tatin tin (24cm wide at the top and 20cm at the bottom), or use a 23 cm cake tin (not loose-bottomed or springform). Standard 20cm cake tin would also be fine.
  2. Butter the base, and sprinkle on two tablespoons of sugar. Arrange the pineapple slices to make a circular pattern. Fill each pineapple ring with a glace cherry and fill the spaces in between.
  3. Cream together the butter and sugar. Add the eggs and cream together. Add the flour, baking powder, and bicarbonate of soda and mix. Add the 3 tablespoons of pineapple juice (and a little extra if it seems too thick).
  4. Pour the mixture over the pineapple rings – it should only just cover it. Spread it out gently.
  5. Bake for 30 minutes. Run a knife around the edge, then invert into a plate.