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PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE

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Serves: 8

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  • Express Recipe
  • Nigella Recipe
  • Vegetarian

This is a bit before my time, but I have vague nursery memories of a friend of my grandmother's making a version of this, which she would serve with a warm sauce made of pineapple juice thickened with - I imagine - cornflour. That I can do without, but I am still of the mind that it is perfectly all right to make this with canned pineapple rings. I feel it is slightly bad sport to start peeling and slicing your own pineapple.

Anyway, canned pineapple is just fine, though I advise going for the one in its own juice rather than in syrup, and I add some of the juice to the sponge, too. This seems to make it light and fluffy.

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Ingredients

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  • butter (for greasing)
  • 2 tablespoons sugar
  • 6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
  • 11 glace cherries (approx. 75g total weight)
  • 100 grams plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 100 grams soft butter
  • 100 grams caster sugar
  • 2 large eggs
NIGELLA EXPRESS

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NIGELLA EXPRESS

Method

  1. Preheat the oven to 200°C/gas mark 6/400ºF. Butter a tarte Tatin tin (24cm/9 inches wide at the top and 20cm/8 inches diameter at the bottom) or use a 23cm / 8-9 inch cake tin (neither loose-bottomed nor springform).
  2. Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
  3. Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.
  4. Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
  5. Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
  6. Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft - ha! - move, turn it upside-down.

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  • gonna give this recipe a try later, looks very nice

    Posted by tesshatvany on 21st May 2011 at 13.42

  • A Single Layer of Divine, Buttery cake with Delectable Pineapple Slices and Maraschino Cherries. As a couple,we seek out simple, fabulous Flavours that "meld" so quaintly.A Beautifull Cake to Serve Company. We prepare this Often.A definite Celestial Cake.Lovely with Vanilla Bean Scented Cream. Preferably,Tahitian Vanilla Beans,Scored? Beyond a "number".

    Posted by clicquet on 9th Aug 2011 at 21.51

  • I have just made this, and it has turned out fantastic! It smells supper good. I'm just about to serve some up for my fioncees morning tea, so will see what his verdict is! Thanks Nigella

    Posted by ejtodd on 28th Sep 2011 at 22.33

  • I tried this and it was just to die for. My friends enjoyed it so much we ate it all that evening. Great stuff. Thanks again Nigella :-)

    Posted by Alexisceri on 5th Feb 2012 at 16.08

  • Very easy to make and rewarding in a simplistic way.

    Posted by manonlescaut on 2nd Apr 2012 at 12.40

  • wow! this is amazing...made it with caramel and nuts instead of cherries-- turned out great :)

    Posted by rajbeen.abeer on 12th Sep 2012 at 8.23

  • Hi, I tried this recipe. Really easy and really delicious.... :)

    Posted by shweta369 on 19th Dec 2012 at 8.39

  • I have just baked pineapple upside down cake and now enjoying it! It's so delicious and an easy recipe to remember and follow! Thank you Nigella!

    Posted by masalatea on 22nd Dec 2012 at 8.29

  • I just made this and it was lovely! I used a bigger tin and doubled the cake mix and its gorgeous - so moist and light. And so easy!! Will definitely be doing it again!

    Posted by jesslongssfc on 5th Jan 2013 at 10.31

  • Started a new 'tradition' on 06/01/01 (Three Kings) with the pineapple upside down cake, which reminds me of my late Aunt Aggie. I had to double the amount, because I do not have a small baking tin. Everyone loved the cake and I believe that it is a grant way to say goodbye to the festive season!

    Posted by rubydee on 7th Jan 2013 at 8.19

  • I tried this recipe last Sunday and it turned out beautiful. Thanks Nigella.

    Posted by thankuelsa on 14th Feb 2013 at 11.14