Re-bake: pineapple upside down cake

Pineapple upside down cake

Sometimes, there’s nothing more comforting than a classic pudding. This pineapple upside down cake is one of my favourite warm desserts to make. You can eat it cold, but it’s best hot from the oven and served with a dollop of ice cream, cream or custard.

I’ve made this using fresh pineapple before, but had to use the tinned variety this time. The topping is basically just brown sugar and butter beaten together and spread over the bottom of the tin, with the pineapple rings and glace cherries placed on top (see pic below).

Pineapple upside down cake topping

Pineapple upside down cake topping

Then it’s just a matter of beating all the cake ingredients together and pouring it into the tin, before baking for 35 minutes. And that’s it! I think I might have been a bit over-enthusiastic when beating the ingredients together, as the cake didn’t rise as much as it should, but it was still cooked through and absolutely delicious!

I’ve made a mango and coconut version of this recipe before, which was also lovely. You can also substitute the pineapple for peach slices, I believe, although I haven’t tried this (yet!). If you do decide to swap the fruit, make sure you use something fairly sturdy so it doesn’t just turn into mush during baking.

The recipe

On the BBC Good Food website here:


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