James Martin Pineapple Upside Down Cake

This delicious Pineapple Upside Down Cake from James Martin is a quick and easy dessert that’s both sweet and indulgent. Made with soft cake, juicy pineapple, and a rich rum glaze, it’s perfect for any occasion. You can easily customize it with other fruits, making it a flexible treat everyone will love!

Ingredients Needed

For the Cake:

• 250g (1 cup) butter, softened
• 250g (1 1/4 cups) caster sugar
• 5 eggs
• 250g (2 cups) self-raising flour
• 6 canned pineapple rings – keep 100ml (1/2 cup) of the juice for the glaze, then drain
• 6 glace cherries

For the Glaze:

• 100g (1/2 cup) caster sugar
• 25ml (1 1/2 tbsp) rum
• Juice from above

To serve:

• 500ml (2 cups) double cream, whipped to soft peaks with 50ml (3 1/2 tbsp) rum

How To Make Pineapple Upside Down Cake

1. Preheat the oven Preheat your oven to 170°C (340°F).
2. Mix the cake batter In an electric mixer fitted with a K-beater, mix the softened butter and caster sugar until pale and creamy. Add the eggs one at a time, then fold in the self-raising flour until fully combined.
3. Prepare the tin Grease and line a 23cm (9-inch) round cake tin. Place the pineapple rings and glace cherries in the bottom of the tin, arranging them evenly.
4. Bake the cake Spoon the cake mixture on top of the pineapple and cherries. Bake in the preheated oven for 40 minutes or until a skewer comes out clean. Allow to cool in the tin for 10 minutes before turning out onto a serving plate.
5. Make the glaze To make the glaze, combine the sugar, rum, and reserved pineapple juice in a saucepan. Boil for a few minutes until the sugar dissolves and the mixture thickens slightly. Brush the glaze over the cooled cake.
6. Serve Slice the cake and serve with a dollop of whipped double cream mixed with rum.

Recipe Tips

• Use room-temperature butter and eggs: This helps the butter and sugar mix together more smoothly, making the cake light and fluffy.
• Don’t overmix the batter: Mix just until the ingredients are combined to avoid a dense cake.
• Let the cake cool before flipping: Allow the cake to cool for at least 10 minutes before turning it out to avoid breaking the cake or the fruit sticking.
• Brush the glaze evenly: Make sure to cover the entire cake with the glaze for a nice, shiny finish and added flavor.

How To Store Leftovers?

• Refrigerate: Allow the leftover Pineapple Upside Down Cake to cool to room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. It will keep in the fridge for up to 3 days.
• Freeze: After the cake has cooled, wrap it tightly in plastic wrap and then foil, or store it in a freezer-safe container. It can be frozen for up to 1 month. To serve, let it thaw in the fridge overnight before enjoying.

Nutrition Facts

Serving Size: 1 serving

• Calories: 303
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 36mg
• Sodium: 267mg
• Potassium: 111mg
• Total Carbohydrate: 46g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 2g

Try More James Martin Recipes:

• James Martin Chicken In Tarragon Sauce
• James Martin Chocolate Fondant
• James Martin Soda Bread
• James Martin Potato Salad