Delia Smith’s Pineapple Upside Down Cake is made with pineapple rings, soft light brown sugar, unsalted butter, caster sugar, eggs, vanilla bean paste, self-raising flour, baking powder, and milk. This delicious Pineapple Upside Down Cake recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Delia Smith Pineapple Upside Down Cake Ingredients
- 425g tin pineapple rings in juice (drained weight 250g / 8.8oz)
- 4 tbsp soft light brown sugar (or 4 tbsp brown sugar)
- 235g/8oz unsalted butter softened (plus extra for greasing)
- 175g/6oz caster sugar (or 6oz granulated sugar)
- 3 eggs, beaten
- ½ tsp vanilla bean paste (or ½ tsp vanilla extract)
- 175g/6oz self-raising flour (or 6oz self-rising flour)
- 1 tsp baking powder
- Pinch of salt
- 2 tbsp milk (or 2 tbsp whole milk)
How To Make Delia Smith Pineapple Upside Down Cake
- Preheat Oven: Heat the oven to 180°C/350°F (170°C/340°F Fan/Gas 4). Butter the sides of a deep 20cm/8in cake tin.
- Prepare Pineapple: Drain the pineapple and dry on paper towels. In a small pan, melt 60g/2oz butter (2 tbsp) and the brown sugar over medium heat. Pour this into the cake tin. Cut seven pineapple rings in half and arrange them around the tin. Put the last whole ring in the center.
- Make Cake Batter: Beat the remaining 175g/6oz butter with the caster sugar until light and fluffy. Add the beaten eggs slowly, mixing well. Add the vanilla and mix again.
- Mix Dry Ingredients: Sift the flour, baking powder, and salt into the bowl. Stir in the milk until smooth.
- Assemble Cake: Spoon the batter over the pineapple slices and spread it out evenly.
- Bake: Bake for 30 minutes, or until the cake is golden brown and a skewer poked into the middle comes out clean.
- Cool: Let the cake cool in the tin for 1 minute, then turn it out onto a plate. Let it cool completely. Serve warm or at room temperature with vanilla ice cream, whipped cream, or custard.
Recipe Tips
- Butter the Tin Well: Make sure to butter the cake tin generously to prevent the cake from sticking when you turn it out.
- Dry Pineapple Thoroughly: Pat the pineapple slices dry with paper towels to avoid excess moisture that can make the cake soggy.
- Check doneness with a Skewer: Insert a skewer into the center of the cake to check if it’s done; it should come out clean if the cake is fully baked.
- Cool in the Tin Briefly: Let the cake cool in the tin for just 1 minute before turning it out to avoid breaking it.
- Serve Warm for Best Flavor: The cake is best served slightly warm, which enhances its flavor and makes it even more enjoyable with vanilla ice cream or cream.
What To Serve With Pineapple Upside Down Cake?
This delicious Pineapple Upside Down Cake pairs well with vanilla ice cream, lightly whipped cream, custard, or fresh fruit. It can also be enjoyed alongside a cup of tea, coffee, or a light dessert wine for a tasty treat.
How To Store Leftovers Pineapple Upside Down Cake?
- Refrigerate: Let the leftover Pineapple Upside Down Cake cool to room temperature. Cover it with plastic wrap or foil and store it in the refrigerator for up to 5 days.
- Freeze: To freeze, let the cake cool completely, then wrap it tightly in plastic wrap and foil. Store in the freezer for up to 3 months. Thaw the cake in the refrigerator before serving.
How To Reheat Leftovers Pineapple Upside Down Cake?
- In The Oven: Preheat the oven to 180°C/350°F. Place the cake on a baking sheet and heat for about 10-15 minutes until warmed through.
- In The Microwave: Place a slice of cake on a microwave-safe plate and heat on medium power for about 20-30 seconds, or until warm.
- In The Air Fryer: Preheat the air fryer to 160°C/320°F. Place the cake in the basket and heat for about 5 minutes until warm.
Delia Smith Pineapple Upside Down Cake Nutrition Facts
Serving Size: 1 slice (1/8 of cake)
- Calories: 338
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 80mg
- Sodium: 184mg
- Potassium: 179mg
- Total Carbohydrate: 39g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 3g
Try More Delia Smith Recipes:
- Delia Lemon And Poppy Seed Cake
- Delia Smith Victoria Sponge
- Delia Smith Chunky Apple Cake
- Delia Smith Greek Orange Cake
Delia Smith Pineapple Upside Down Cake
Description
Delia Smith’s Pineapple Upside Down Cake is made with pineapple rings, soft light brown sugar, unsalted butter, caster sugar, eggs, vanilla bean paste, self-raising flour, baking powder, and milk. This delicious Pineapple Upside Down Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat Oven: Heat the oven to 180°C/350°F (170°C/340°F Fan/Gas 4). Butter the sides of a deep 20cm/8in cake tin.
- Prepare Pineapple: Drain the pineapple and dry on paper towels. In a small pan, melt 60g/2oz butter (2 tbsp) and the brown sugar over medium heat. Pour this into the cake tin. Cut seven pineapple rings in half and arrange them around the tin. Put the last whole ring in the center.
- Make Cake Batter: Beat the remaining 175g/6oz butter with the caster sugar until light and fluffy. Add the beaten eggs slowly, mixing well. Add the vanilla and mix again.
- Mix Dry Ingredients: Sift the flour, baking powder, and salt into the bowl. Stir in the milk until smooth.
- Assemble Cake: Spoon the batter over the pineapple slices and spread it out evenly.
- Bake: Bake for 30 minutes, or until the cake is golden brown and a skewer poked into the middle comes out clean.
- Cool: Let the cake cool in the tin for 1 minute, then turn it out onto a plate. Let it cool completely. Serve warm or at room temperature with vanilla ice cream, whipped cream, or custard.
Notes
- Butter the Tin Well: Make sure to butter the cake tin generously to prevent the cake from sticking when you turn it out.
- Dry Pineapple Thoroughly: Pat the pineapple slices dry with paper towels to avoid excess moisture that can make the cake soggy.
- Check doneness with a Skewer: Insert a skewer into the center of the cake to check if it’s done; it should come out clean if the cake is fully baked.
- Cool in the Tin Briefly: Let the cake cool in the tin for just 1 minute before turning it out to avoid breaking it.
- Serve Warm for Best Flavor: The cake is best served slightly warm, which enhances its flavor and makes it even more enjoyable with vanilla ice cream or cream.
Delia Smith Pineapple Upside Down Cake