Baking · serves 2

Pineapple Upside-Down Cake

The caramel and fruit go in first, and it comes out looking finished.

60 min Some work Vegetarian

Ingredients

  • 1 can pineapple rings, drained well
  • 1/2 cup brown sugar + 60g butter for the topping
  • Cherries
  • 1.5 cups maida
  • 1 cup sugar
  • 150g butter
  • 3 eggs
  • 1.5 tsp baking powder
  • 1/2 cup pineapple juice

Method

  1. Melt butter and brown sugar in the base of the tin, or pour it in melted. Spread it flat.
  2. Lay the pineapple rings on it, cherry in each hole. Dry the rings first — wet fruit makes the caramel watery.
  3. Batter over the top, spread gently so you don't shift the fruit.
  4. 180°C for 40-45 minutes.
  5. Rest exactly 5 minutes, then turn out. Longer and the caramel sets and glues it in; sooner and it collapses.
  6. Warm, with cream.

Questions people ask about Pineapple Upside-Down Cake

How long does Pineapple Upside-Down Cake take?

About 60 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Pineapple Upside-Down Cake?

Batter over the top, spread gently so you don't shift the fruit.

What can I use instead of maida in Pineapple Upside-Down Cake?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Pineapple Upside-Down Cake ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Pineapple Upside-Down Cake vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Pineapple Upside-Down Cake?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Pineapple Upside-Down Cake?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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