Sunshine on a plate! Easy Pineapple Upside Down Cake. This is a very easy, made from scratch recipe. The cake is so soft and moist, bursting with pineapple flavor. Options for reduced sugar too!
This is a really easy delicious cake recipe! It’s quick to make and doesn’t require much effort at all. Another benefit is it’s easy on the purse, and most of us will have the ingredients in our pantry, so it’s even a recipe you could make when you get the urge for something sweet, provided you have some pineapples hanging around in your house.
You can also use the same recipe for peaches, apples, pears, berries. The sky’s the limit! As you can see, I didn’t use the classic cherries in the pineapple rings. I have a picky eater. So for decoration, I just popped some raspberries in the pineapple holes when I was ready to serve. Of course if you enjoy the cherries, pop them in!
The cake itself is soft, fluffy and packed with pineapple. I’ve added the juice from the can for extra flavor, and you really do taste the pineapple in every bite. The cake is moist and quite light. For this recipe, you will see 2 different types of photos. The darker ones are where I used Syrup on the bottom. The lighter colored photos are without syrup. I did two because I needed to make one cake with a lot of reduced sugar for some friends, and it turned out really tasty and moist, just not as sweet. So at least you can see what it looks like without the syrup, if you wanted to omit that ingredient!
Serve this warm with some ice cream or custard, or eat cold, it’s great either way! … added bonus, it’s freezer friendly too, so if you are cooking for 1 or 2 persons, by all means cut in to slices and freeze so you can simply defrost some portions whenever you fancy! Please enjoy as much as I did!
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 8 servings
You will need an 8 x 8 inch baking pan.
8 Pineapple Rings
4 Tablespoons Syrup. (I used pancake syrup)
The cake batter
2 sticks, or 7 oz, or 200 g softened butter
1 cup or 200 g sugar
1 1/2 cups or 200 g Self raising Flour. *If using All Purpose flour, add 1 teaspoon baking powder
1/2 Cup or 120 ml Milk
6 Tablespoons Pineapple Juice (from the can of pineapples)
1. Heat oven to 170 C, 325 F. Grease your dish very well, including the sides. ** I always line the bottom with a piece of parchment so I am sure the pineapples don’t stick to the pan.
2. Line the bottom of the dish with the pineapple rings. Drizzle all over with the pancake syrup. Set aside.
3. Make the cake batter – Cream butter and sugar until light in colour and fluffy.
4. Beat in the eggs slowly, adding a little flour as you add the eggs. Then gradually add the milk and pineapple juice, stirring all the time.
5. Add the remaining flour and gently fold to incorporate everything. ** If you have any pineapple rings left over, (I had 3), simply cut them in to chunks and fold them in to the cake batter too!
6. Cover the pineapples with the cake mixture.
7. Place in the oven for about 35 minutes. Test if it’s ready by inserting a metal skewer into the center of the cake. If it comes out clean, the cake is ready! Allow the cake to rest for 10 minutes before turning upside down on to a serving plate. Decorate the top if you wish, then slice and enjoy!
Serve with a dollop of ice cream, pour custard or just eat on it’s own with a cup of tea. Click here to see how to make Home Made Custard.
Oh boy! So soft and ..well…. simply delicious!
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