Retro Pineapple Upside-Down Loaf Cake Recipe
Try our classic Pineapple Upside-Down Cake: a moist cake with glace cherries and a caramelised pineapple top, easy to make and delivers great results every time!
Retro Pineapple Upside-Down Loaf Cake Recipe
6
20 minutes
25-30 minutes
Old but gold is our Pineapple Upside-Down Cake. A British classic that many of us have fond memories of. This recipe features a moist, fluffy sponge cake dotted with sweet glace cherries and topped with beautifully caramelised pineapple slices achieved using our Light Soft Brown sugar. This combination of rich, golden pineapple with a light and airy sponge makes it the perfect dessert for any occasion, served with plenty of fresh custard. Perfect for family gatherings and afternoon tea.
Directions
Preheat oven to 170C and grease a 2lbs loaf tin well with some softened butter (about 5g)
Place a pan on the hob and add 90g of butter and soft brown sugar then melt it slowly over a medium heat. When it’s fully melted and coming to a bubble remove from the heat and pour it directly into the bottom of the greased loaf tin.
- Add the pineapple rings in a row, pushing them together a little to get them all in, then add a maraschino cherry to the centre of each pineapple ring. Leave to one side whilst you make the cake batter.
In a large bowl whisk together the remaining softened butter (135g) and caster sugar until light and creamy, then add the eggs and vanilla followed by the flour, baking powder and salt, then add then milk. Whisk it all together until fully combined and smooth then spoon the batter into the loaf tin and level it out evenly with a spoon or spatula.
- Bake for 35-40 minutes until golden and a skewer inserted comes out clean.
- Remove from the oven and leave to cool for a few minutes then turn it out onto a serving dish to cool slightly then serve warm.
- This classic is best served with custard but you could also choose cream or ice cream
Comments
If you read it it’s 225g of butter for the whole recipe. Take 90g for the topping and then it later says use the remaining butter so 135g into the batter.
2 comments made on the accuracy of this recipe and no amendment made! Doesn’t give me much confidence in trying out other recipes! Hoping it is quickly revised. Thank you.
The recipe is a little confusing! How much of the butter do you need for the sticky sauce on top? If all then why state that the cake batter also needs butter?
I think this recipe needs to be amended. It calls for butter twice. Once to make the sticky sauce at the bottom and then to make the cake layer.