Pineapple Upside Down Cake

This is such a fun retro cake, but until lockdown happened I’d never tried it before. Once I’d perfected my recipe I couldn’t stop making it. When I see the pretty pineapple and glace cherry topping makes me happy. The cake itself consists of a vanilla sponge, I add a little allspice to my cake for a Caribbean twist. The sponge is then topped with pineapple rings and glace cherries, and a buttery caramelised sugar syrup.

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Pineapple upside down cake is super easy to make and all the beauty of the presentation comes from how it is put together before it is baked. A layer of creamed butter and sugar is first spread on the bottom of the cake tin. The pineapple rings and glace cherries are then arranged on top of this sugar-butter mixture – you can have fun with this bit, but usually the glace cherry halves are placed in the centre of the pineapple rings. Next, the cake batter is poured on top. After the cake is baked it is then turned out onto a plate or cake stand, and voila – the pineapple and cherries now form a pretty topping.


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Key Ingredients

(see below for full list of ingredients)

  • Pineapple Rings: Forms the main topping of the cake and adds a slight fruity flavour to the sponge.
  • Glace Cherries: These are more decorative than for flavour.
  • Butter, Sugar, Eggs, Flour: General sponge cake ingredients.
  • Ground Allspice: Not a traditional ingredient in pineapple upside down cake, but it works really well with pineapple.

How To Make Pineapple Upside Down Cake

Step One: Pre-heat your oven to 160 °C fan (180 °C/350 °F/Gas Mark 4).

Step Two: Cream 50 g unsalted butter with 50 g caster sugar and spread this mixture on the bottom of a 18 cm cake tin.

Step Three: Arrange 6 pineapple rings on top of the butter sugar mixture. I overlap the rings in a circle. Add a 6 glace cherry halves to the centre of each of the pineapple rings such that the dome of the cherry faces down. If space permits add an additional glace cherry half to the centre of the pineapple ring circle.

Step Four: In the meantime make the cake batter. Cream together 100 g butter and 80 g caster sugar until pale and fluffy.

Step Five: Whisk in 2 medium eggs and 1 tsp vanilla essence.

Step Six: Sift in 100 g self-raising flour, 1 tsp baking powder, and 1/8 tsp ground allspice, then fold it in to the wet ingredients.

Step Seven: Pour the batter into the cake tin over the pineapple and glace cherries.

Step Eight: Bake in the oven for 45 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean.

Step Nine: Allow the cake to cool in the cake tin for 10 minutes before turning it out onto a plate or a cake stand.

How To Serve Pineapple Upside Down Cake

  • This cake can be served warm or cold. It is perfect with a scoop of vanilla ice cream.

Tips for Making Pineapple Upside Down Cake

  • It is best to make this cake using a fixed bottom cake tin. However, if all you have is a loose bottom tin then be sure to place it on a baking tray as some of the butter-sugar syrup may leak.
  • Allow the cake to cool down for around 10 minutes before turning it out onto a plate or cake stand.

Pineapple Upside Down Cake Recipe


Serves:
8
Preparation Time:
10 minutes
Cooking Time:
45 – 50 minutes

INGREDIENTS

for the topping:

  • 50 g unsalted butter
  • 50 g caster sugar
  • 6 pineapple rings
  • 7 glace cherry halves

for the sponge cake:

  • 100 g unsalted butter
  • 80 g caster sugar
  • 2 medium eggs
  • 1 tsp vanilla essence
  • 100 g self-raising flour
  • 1 tsp baking powder
  • 1/8 tsp ground allspice

METHOD

  1. Pre-heat oven to 160 °C fan (180 °C/350 °F/Gas Mark 4).
  2. Cream the butter and sugar and spread this mixture on the bottom of a 18 cm cake tin.
  3. Arrange the pineapple rings and glace cherries on top of the butter-sugar mixture.
  4. In the meantime make the cake batter. Cream together the butter and sugar until pale an fluffy.
  5. Whisk in the eggs and vanilla essence.
  6. Sift in the flour, baking powder, and allspice, then fold it in to the wet ingredients.
  7. Pour the batter into the cake tin over the pineapple and glace cherries.
  8. Bake in the oven for 45 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
  9. Allow the cake to cool in the cake tin for 10 minutes before turning it out onto a plate or a cake stand.

NOTES

  • If using a loose bottom cake tin, place it on a baking tray during baking as the butter syrup may leak.

Easy Chocolate and Cherry Cake

This chocolate and cherry cake consists of multiple layers of chocolate sponge separated by layers of cherry jam and fresh cream. It’s super easy to make. The sponge can be made ahead and the cake can be assembled in a few minutes prior to eating. You can top it with additional cream, a sprinkling of cocoa powder and fresh stemmed cherries for a cute rustic look. It’s sure to impress at any tea party.

This post may contain affiliate links. I may earn a small commission on any purchases made via these links at no additional cost to you. You can read my full disclaimer here.


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Key Ingredients

(see below for full list of ingredients)

  • Self-raising flour: This gives the cake a light texture and gives it the right amount of rise as it bakes.
  • Cocoa Powder: Use good quality cocoa powder.
  • Cherry Jam: I use Hartley’s Best Black Cherry Jam
  • Cream: Whipped double cream works well. However I prefer to use Elmlea Plant Double Cream.

How To Make Easy Chocolate and Cherry Cake

Step One: Pre-heat your oven to 160 °C fan, (180 °C conventional, 350 °F). Then grease and line two loose bottom 18 cm cake tins with baking paper. I use two of my trusty MasterClass 18 cm Deep Cake Tin.

Step Two: Add 200 g unsalted butter to a large mixing bowl, along with 200 g caster sugar and 1 tsp vanilla essence and cream them together until they are light and fluffy. I use my Russell Hobbs 24672 Desire Electric Hand Mixer.

Step Three: Add in 4 large eggs beaten a little at a time, whisking well after each addition.

Step Four: Sift in 200 g self-raising flour, 1 tsp baking powder and 3 tbsp cocoa powder and fold in with a spatula.

Step Five: Divide the cake batter evenly between the two prepared cake tins. Bake in the middle shelf of the oven for 20 – 25 minutes, until a skewer inserted into the centre of the cake comes out clean.

Step Six: Leave cakes to cool in their tins for 10 minutes, before removing them from the tins. Place them on a wired baking rack to cool further.

Step Seven: Once the cakes have cooled down use a cake leveller, some dental floss or a long sharp knife to cut each one in half such that you end up with four layers.

Step Eight: Spread around 83 g cherry jam (approximately a third of the jam) on top of the first layer of chocolate sponge, leaving 2 cm from the edge. Top this with 50 ml whipped cream (around a quarter of the cream), then place the next layer of sponge on top. Repeat this for the next two layers of the cake.

Step Nine: Add the remaining 50 ml whipped cream to the top of the cake. Use a sieve to dust the top with 1 tsp cocoa powder, then top with 200 g fresh stemmed cherries, stems facing upwards.

How To Serve Easy Chocolate and Cherry Cake

  • This is great for afternoon tea, bake sales or parties.

Tips for Making Easy Chocolate and Cherry Cake

  • Ensure your butter (and eggs, if you keep your eggs in the fridge,) are at room temperature. Remove them from the fridge around an hour or an hour and a half before you’re ready to make the cake.
  • Do not over bake the sponge, as it will dry out at the edges.

Easy Chocolate and Cherry Cake Recipe


Serves:
8 – 12
Preparation Time:
10 minutes
Baking Time:
20 – 25 minutes

INGREDIENTS

For the sponge:

  • 200 g unsalted butter, at room temperature
  • 200 g caster sugar
  • 1 tsp vanilla essence
  • 4 large eggs beaten
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 3 tbsp cocoa powder

For the filling and topping:

  • 200 ml double cream, whipped
  • 250 g cherry jam
  • 1 tsp cocoa powder
  • 200 g fresh stemmed cherries

METHOD

  1. Pre-heat oven to 160 °C fan, (180 °C conventional, 350 °F). Grease and line two loose bottom 18 cm cake tins. I use two MasterClass 18 cm Deep Cake Tins.
  2. In a large mixing bowl cream together the butter, caster sugar and vanilla essence until light and fluffy. I use my Russell Hobbs 24672 Desire Electric Hand Mixer.
  3. Add the eggs in little by little, whisking after each addition.
  4. Sift in the flour, baking powder and cocoa powder, then fold in using a spatula.
  5. Divide the cake batter between the two baking tins. Bake for 20 – 25 minutes until the top of the cake springs back up when you press lightly on it, and a skewer inserted into the centre of the cake comes out clean.
  6. Allow the cakes to cool for 10 minutes before removing them from the cake tins. Allow them to cool further on a rack.
  7. When the cakes have cooled down, use a cake leveller, dental floss or a long sharp knife to cut each cake in half such that you end up with four layers.
  8. Spread a third of the jam on top of the bottom layer leaving 2 cm from the edge. Top this with a quarter of the whipped cream. Place a layer of chocolate sponge on top. Repeat this until the cake has four layers.
  9. Add the remaining whipped cream to the top of the cake. Lightly sift the cocoa powder on top and finally top with the cherries.

NOTES

  • You can alternatively use strawberry or raspberry jam for the filling and top with fresh berries.