Mary Berry’s Pineapple Upside Down Cake is made with self-rising flour, margarine, superfine sugar, a large egg, pineapple juice, light muscovado sugar, pineapple slices, and glacé cherries. This delicious Pineapple Upside Down Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 6-8 people.
Ingredients Needed
For the cake:
- ¾ cup (3 oz / 75g) self-rising flour
- 6 tbsp (3 oz / 85g) margarine, from fridge
- ⅔ cup (3 oz / 75g) superfine sugar
- 1 large egg, beaten
- 1 tbsp pineapple juice
For the topping:
- ¼ cup (2 oz / 50g) light muscovado sugar
- 1 × 8 oz (227g) can pineapple slices, drained
- 2 glacé cherries, halved
How To Make Pineapple Upside Down Cake
- Preheat the oven: Preheat the oven to 375°F (Convection 325°F) and thoroughly grease a 7-inch round cake tin (avoid using a tin with a removable base to prevent syrup leakage).
- Mix the cake ingredients: Measure all the cake ingredients into a bowl and beat with an electric mixer until well blended.
- Prepare the topping: Sprinkle the brown sugar in the bottom of the tin and place 4 pineapple rings on top. Add a halved cherry in the center of each ring.
- Assemble and bake: Carefully spread the cake mixture over the pineapples and level the top. Bake in the preheated oven for about 25 minutes, or until well risen and golden brown, and the center springs back when lightly pressed with your fingertips.
- Cool and serve: Leave to cool for about 20 minutes in the tin, then turn out onto a serving plate.
Recipe Tips
- Use chilled margarine: Ensure the margarine is cold straight from the fridge. This helps create a lighter, fluffier texture in the cake.
- Drain the pineapple well: Make sure to drain the pineapple slices completely. Excess liquid can make the cake soggy.
- Spread batter gently: When spreading the cake batter over the pineapples, be careful not to disturb the topping. Use a spatula to smooth it evenly.
- Check for doneness: Gently press the center of the cake with your fingers. If it springs back, the cake is ready. If not, give it a few more minutes in the oven.
- Cool in the tin: Let the cake cool for 20 minutes before turning it out. This helps the caramelized topping set and prevents it from sticking to the tin.
How To Store Leftovers?
- Refrigerate: First, let the leftover Pineapple Upside Down Cake cool until it reaches room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. It can be refrigerated for up to 3 days.
- Freeze: Allow the cake to cool completely, then wrap it well in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To serve, thaw the cake in the refrigerator overnight before removing the wrapping.
Nutrition Facts
Serving Size: 1 piece (approximately 4.1 oz or 116g)
- Calories: 366
- Total Fat: 13.9g
- Saturated Fat: 3.3g
- Cholesterol: 25mg
- Sodium: 367mg
- Potassium: 129mg
- Total Carbohydrate: 58.1g
- Dietary Fiber: 0.9g
- Sugars: 41g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Normandy Chicken
- Mary Berry’s Smoked Haddock Quiche
- Mary Berry Jam And Coconut Sponge
- Mary Berry Biscotti Recipe
Mary Berry Pineapple Upside Down Cake
Description
Mary Berry’s Pineapple Upside Down Cake is made with self-rising flour, margarine, superfine sugar, a large egg, pineapple juice, light muscovado sugar, pineapple slices, and glacé cherries. This delicious Pineapple Upside Down Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 6-8 people.
Ingredients
For the cake:
For the topping:
Instructions
- Preheat the oven: Preheat the oven to 375°F (Convection 325°F) and thoroughly grease a 7-inch round cake tin (avoid using a tin with a removable base to prevent syrup leakage).
- Mix the cake ingredients: Measure all the cake ingredients into a bowl and beat with an electric mixer until well blended.
- Prepare the topping: Sprinkle the brown sugar in the bottom of the tin and place 4 pineapple rings on top. Add a halved cherry in the center of each ring.
- Assemble and bake: Carefully spread the cake mixture over the pineapples and level the top. Bake in the preheated oven for about 25 minutes, or until well risen and golden brown, and the center springs back when lightly pressed with your fingertips.
- Cool and serve: Leave to cool for about 20 minutes in the tin, then turn out onto a serving plate.
Notes
- Use chilled margarine: Ensure the margarine is cold straight from the fridge. This helps create a lighter, fluffier texture in the cake.
- Drain the pineapple well: Make sure to drain the pineapple slices completely. Excess liquid can make the cake soggy.
- Spread batter gently: When spreading the cake batter over the pineapples, be careful not to disturb the topping. Use a spatula to smooth it evenly.
- Check for doneness: Gently press the center of the cake with your fingers. If it springs back, the cake is ready. If not, give it a few more minutes in the oven.
- Cool in the tin: Let the cake cool for 20 minutes before turning it out. This helps the caramelized topping set and prevents it from sticking to the tin.
Mary Berry Pineapple Upside Down Cake