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Deselect All 2 1/2 cups all-purpose flour 2 cups granulated sugar 1 1/2 cups whole milk 1/4 cup vegetable shortening 1 tablespoon baking powder 2 teaspoons vanilla extract 1 teaspoon kosher salt 2 large eggs One 20-ounce can sliced pineapple plus 2 tablespoons juice 1 stick (8 tablespoons) unsalted butter, at room temperature 1 1/3 cups packed light brown sugar Maraschino cherries, as needed, stemmed
Categories:Simply the BEST Pineapple Upside Down Cake recipe! Picture a fluffy buttery vanilla sponge with a luscious topping of caramelised pineapple and cherries. This classic cake is SO SIMPLE to make even if you have never baked before. Love pineapple? Try my mini Hummingbird Cakes! Post may contain affiliate links. For more information, check my disclosure Did you tune into The Great British Bake Off this week? If you are among the millions who did, chances are you are craving a slice of Pineapple Upside Down Cake! This retro classic was the technical challenge set by Paul Hollywood on GBBO on “cake week” and I wanted to bake it the minute the show was over. To simplify things, I baked my Pineapple Upside Down Cake as a traybake / sheet cake and it was a HUGE success! I can honestly say this is one of the easiest cakes you will ever make with a lovely texture – delicious served warm with custard or ice cream for dessert. Take a look at the recipe video and step by step tutorial, put on your apron and… ready, set, BAKE! Here’s what you will need:Upside down Cakes are usually made in a round cake tin. I have used a rectangular cake tin as I find it easier to slice and share – use whatever you prefer, but adjust the cooking time. I kinda love how graphic and beautiful this pineapple upside-down traybake is tho!
HOW TO MAKE PINEAPPLE UPSIDE DOWN CAKEFull measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe! Heat the butter and sugar in a saucepan, stirring until sugar dissolves (but not after). Bring to a gentle simmer and take off the heat. Spread the caramel over a lined 9×13 inch rectangular cake tin. Arrange the pineapple slices over the caramel in a single layer, slicing in half if needed, to fit tray. Add the flour, sugar and raising agents in a mixing bowl and mix together to combine. Top with the softened butter, lemon zest, vanilla extract, milk and eggs. Carefully spread the cake batter over the pineapple and level. Bake for 45-50 minutes or until golden and springy to the touch. Cool the cake in the tin for 20 minutes. Lift out of the tray using overhanging paper and put on a wire rack to cool further. Carefully invert, peel lining off and transfer onto a platter (see tips below). Brush warm apricot jam over the cake to cover. The glaze will protect the cake, add a lovely shiny glaze and add lots of flavour of course! Add the cherries, if using, Serve warm with custard or ice cream or cold if you prefer. Store the cake in the fridge and eat within a couple of days. HOW TO FLIP A PINEAPPLE UPSIDE-DOWN CAKEThe only very slightly tricky part to this otherwise easy peasy recipe is flipping the cake over to reveal the pineapple topping. Follow my tips for flipping success! Leave your pineapple upside-down cake to COOL DOWN. If you attempt to flip it while still warm, it will very likely fall apart. Lift the cake out of the tin using the overhanging liner – I use these reusable cake liners which are sturdy and allow you to lift a large cake in one piece. Place cake on a wire rack and position a second wire rack over the top of the cake (sponge side). Hold the wire racks securely and quickly flip the cake over. Peel off the liner to reveal the glorious pineapple topping underneath! Transfer to a cake platter using a cake lifter (as it is a rather large cake). TROUBLESHOOTING AND TIPSMy cake is sinking in the middle! This could be due to unevenly mixed batter, too much baking powder or over beating the batter. You shouldn’t have this problem with my recipe which uses a very simple all in one method. How do I know my pineapple upside-down cake is done? Your cake should be golden, well risen and springy to the touch. A knife inserted in the middle should come out clean. If the knife comes out with batter on it then you should bake the cake for a little bit longer and check again after 5 minutes. My cake is browning too much! This is usually due to the oven being too hot or heat being uneven. Many ovens run slightly too hot (or not hot enough). If your cake looks like it is browning too quickly then tent with foil – but don’t allow the foil to be in contact with the cake. Can I use self raising flour? I haven’t tested this recipe with self raising flour but you should have absolutely no problems using it provided it is FRESH. If your flour has been gathering dust in the pantry for several years it will have lost its oomph! See recipe notes. Can I replace the pineapple with another fruit? You can use bananas or mango in the same way using this recipe. Slice the bananas widthways and arrange so they cover the bottom of the tin. POPULAR TRAY BAKES
HAVE YOU MADE MY PINEAPPLE UPSIDE DOWN CAKE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day! Topping
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For the icing & decoration
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NOTES
HOW TO FLIP A PINEAPPLE UPSIDE-DOWN CAKE
Calories: 321kcal | Carbohydrates: 56g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 171mg | Potassium: 128mg | Fiber: 1g | Sugar: 41g | Vitamin A: 307IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg ALL IMAGES AND CONTENT ON SUPERGOLDEN BAKES ARE COPYRIGHT PROTECTED. IF YOU WISH TO SHARE THIS RECIPE, THEN PLEASE DO SO BY USING THE SHARE BUTTONS PROVIDED. DO NOT SCREENSHOT / POST RECIPE OR CONTENT IN FULL. How do you keep pineapple upside down cake from getting soggy?In order to prevent pineapple upside down cake from getting soggy, make sure you blot any excess juice or liquid from the pineapple slices and don't add any more liquid than the recipe calls for.
Can you make pineapple upside down cake the day before?Like most cakes, pineapple upside-down cakes can be made in advance. Warm the cake slightly after it's been refrigerated or frozen and it will taste like it was made the same day!
Does pineapple upside down cake need to be refrigerated overnight?Pineapple upside-down cake needs to be refrigerated if you're not planning to consume it within 48 hours. Remember – this type of cake contains fruit, which means it will spoil quickly if not chilled. If your kitchen is hotter than 70F, pineapple upside-down cake will need to be refrigerated immediately.
What is the upside down cake method?An upside-down cake is a cake that is baked "upside-down" in a single pan, with its toppings at the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate, thus "righting" it, and serving it right-side up.
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