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Pineapple Upside-down Cake

Pineapple Upside-down Cake

Yes, it is unashamedly kitsch, but I make no apologies for this cake. I simply adore a Pineapple Upside-down Cake. I was something I grew up with: a staple that my mum would make and serve for pudding with custard or cream. As a girl I loved the kaleidoscopic pattern of the pineapple rings bestrewn with those unnaturally red glacé cherries.

Today, living in a household who aren’t keen on pineapple, it’s not a recipe I tend to turn to that often. But recently, a longing for a piece of this cake swimming in a bowl of thick custard was all too much, so I baked one. What’s more those pineapple doubters all managed a slice or two.

Pineapple Upside-down Cake

Pineapple Upside-down Cake

4 tbsp honey or 1 oz brown sugar
1 tbsp softened butter
1 can of pineapple rings (approx 6 – 7 rings), drained
glacé cherries
110g butter
110g caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 free-range eggs
1 tbsp milk (if needed)
pistachio nuts for decoration (optional)

Heat the oven to 180℃ (160˚ fan) / 350℉ / gas 4
Grease a 20cm round cake tin (not a loose-bottom one) and line the base with non-stick baking paper.

If using the honey, heat it gently in a small pan with the tbsp of softened butter until just combined, then pour into the cake tin. Alternatively, spread the softened butter onto the bottom of the cake tin with a piece of kitchen towel and sprinkle over the sugar.

Next arrange the pineapple rings in the tin, popping a cherry in the centre of each ring and in any other gaps to create the jewel-like top of  your cake.

Put the remaining ingredients, aside from the pistachio nuts, into a mixing bowl and, using an electric mixer, beat until it is of a well combined dropping consistency. If the mixture seems a little thick, add the milk.

Spoon the mixture carefully into the cake pan, and smooth the top.

Bake in the oven for 30 – 35 mins until it is golden. Leave the cake on a wire rack to cool for 5 mins before inverting onto a serving plate. Chop a good handful of pistachios and sprinkle on top. Serve warm with cream, custard or vanilla ice cream.

Photography: Buttercup Days
Props: Keep It Vintage

Author bio

Buttercup Days is a food & lifestyle blog that reflects a love for nostalgia, occasion, beautiful things and more. My name is Louise Gorrod and I love nothing more than to cook and feed people (including myself). If I had to label Buttercup Days, I would call it a food blog - it features far too much cake to suggest otherwise. It is, however, so much more than recipes; it's also a personal collection of thoughts, a chronicle of family life and occasions, in which food, so often, just happens to be part of it. Louise lives beside the seaside in East Sussex with her two young children and husband who together run Seen PR . You can follow her on Twitter @ButtercupDays. Read more posts by .

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