Mary Berry Pineapple Upside Down Cake

This Mary Berry Pineapple Upside Down Cake is prepared using pineapple rings, light brown sugar, unsalted butter, caster sugar, and self-raising flour. This delicious Pineapple Upside Down Cake recipe is a dessert that takes about 50 minutes to prepare and can serve up to 8 people.

Mary Berry Pineapple Upside Down Cake Ingredients

• 425g canned pineapple rings in juice (drained weight 250g)
• 4 tbsp light brown sugar
• 235g unsalted butter, softened (plus a bit more for greasing)
• 175g caster sugar
• 3 eggs, beaten
• 1/2 tsp vanilla extract
• 175g self-raising flour
• 1 tsp baking powder
• A pinch of salt
• 2 tbsp milk

How To Make Mary Berry Pineapple Upside Down Cake

1. Prepare the oven: Begin by preheating your oven to 180°C (350°F), or 170°C (340°F) for fan ovens, or set to Gas Mark 4, and generously grease a deep 20cm cake tin with extra butter.
2. Prepare the pineapple: Drain the pineapple rings thoroughly and pat them dry using paper towels to remove excess moisture.
3. Melt the sugar and butter: In a small saucepan, melt 60g of the butter and 4 tbsp of brown sugar together, stirring until they combine into a smooth mixture.
4. Arrange the pineapple: Pour the melted butter and sugar mixture into the bottom of your greased cake tin, then cut seven pineapple rings in half and arrange these halves around the edge of the tin, placing one whole ring in the center.
5. Cream the butter and sugar: In a separate large mixing bowl, cream together 175g of butter with 175g of caster sugar until the mixture is light and fluffy, which is crucial for a soft cake texture.
6. Incorporate the eggs and vanilla: Gradually add the beaten eggs to the creamed butter and sugar, mixing well after each addition, then stir in the vanilla extract for flavor.
7. Sift and mix dry ingredients: Sift the self-raising flour, baking powder, and a pinch of salt directly into the batter, then add 2 tbsp of milk and mix everything together until you have a smooth and homogeneous batter.
8. Bake the cake: Carefully spoon the batter over the arranged pineapple in the cake tin, smoothing the top with a spatula to ensure an even layer, and bake in the preheated oven for about 30 minutes.
9. Cool and serve: After baking, allow the cake to cool in the tin for about 10 minutes, then carefully flip the cake onto a serving plate, and let it cool slightly before serving, ideally with vanilla ice cream, whipped cream, or custard.

Recipe Tips

• Proper Tin Selection: Choose a deep, round cake tin with a smooth base to ensure even baking and easy flipping after baking.
• Check Pineapple Sweetness: Taste your pineapple rings before using; if they’re too tart, sprinkle a little extra brown sugar on them before arranging in the tin.
• Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature before mixing to achieve a smoother, more cohesive batter.
• Butter Paper Lining: Line the bottom of your greased cake tin with parchment paper after buttering to guarantee the cake comes out cleanly when flipped.
• Uniform Pineapple Placement: Arrange the pineapple rings meticulously to create a beautiful pattern that will be the top of your cake once flipped; symmetry is key.

What To Serve With Pineapple Upside Down Cake

Serve your Pineapple Upside Down Cake with coconut whipped cream, salted caramel sauce, mango sorbet, a sprinkle of toasted coconut flakes, and a side of lime zest-infused mascarpone.

You can also pair this cake with peach coulis, ginger ice cream, or a small serving of basil syrup for a creative twist.

How To Store Pineapple Upside Down Cake

To Refrigerate: Place the cake in an airtight container and keep it in the refrigerator. It stays fresh for up to 3 days. Ensure it is covered to prevent it from absorbing other odors.

To Freeze: Pineapple Upside Down Cake can be frozen for up to one month. Wrap it tightly in plastic wrap and then in foil to protect it from freezer burn. Thaw overnight in the refrigerator before serving.

How To Reheat Pineapple Upside-Down Cake

In The Oven: Preheat your oven to 175°C (350°F). Place the cake on a baking sheet and cover loosely with foil. Heat for about 10-15 minutes or until warmed through; this method helps preserve the moist texture of the cake.

In The Microwave: Place a slice of the cake on a microwave-safe plate. Heat on high for about 30 seconds to 1 minute. Check periodically to avoid overheating, as this can dry out the cake.

In The Air Fryer: Set your air fryer to 160°C (320°F). Place the cake slice in the air fryer basket and heat for about 3-4 minutes. This method is quick and helps to rejuvenate the cake’s crispy edges.

Frequently Asked Questions

Can I Use Fresh Pineapple Instead of Canned?

Yes, you can use fresh pineapple instead of canned. Ensure it’s ripe and thinly sliced to avoid excess moisture, which can affect the cake’s texture. Fresh pineapple tends to be less sweet, so adjust the sugar if needed.

How Do I Know When the Cake Is Fully Baked?

The cake is fully baked when a skewer inserted into the center comes out clean. It typically takes about 30 minutes in a preheated oven. Start checking at around 25 minutes to prevent overbaking.

Can I Make the Cake Batter Ahead of Time?

It is best to make the cake batter and bake it immediately to ensure the baking powder is fully active, resulting in a light and fluffy cake. Preparing batter ahead of time may result in a denser texture.

Mary Berry Pineapple Upside Down Cake Nutrition Facts

• Calories: 366
• Total Fat: 13.9g
• Saturated Fat: 3.3g
• Cholesterol: 25mg
• Sodium: 367mg
• Total Carbohydrates: 58.1g
• Dietary Fiber: 0.9g
• Sugars: 41g
• Protein: 4g

Try More Recipes:

• Mary Berry Red Velvet Cupcakes
• Mary Berry Apple And Walnut Cake
• Mary Berry Orange Polenta Cake