From the 1960s divider · Tea trolley days
Pineapple Upside-Down Cake
Tinned pineapple rings and glacé cherries baked under a sticky golden sponge, then flipped out with a flourish.
- Prep20 mins
- Cook45 mins
- Serves8
- DifficultyEasy
Photo: normanack, CC BY 2.0 · Photo: kimberlykv, CC BY 2.0
From the tin
Upside-down cakes were an American idea that took off in the 1920s when tinned pineapple became widely available. In Britain they had their moment in the 1960s, once tinned fruit was an everyday treat. Turning it out in front of guests, pineapple rings shining and a red cherry in each one, was half the fun.
Pineapple Upside-Down CakeServes 8 · 1960s
You'll need
Method
- Heat the oven to 180°C / 160°C fan / gas 4. Grease a 23cm round cake tin that does not have a loose base.
- Beat the topping butter and brown sugar together and spread over the bottom of the tin.
- Arrange the pineapple rings on top and put a cherry in the middle of each ring.
- For the sponge, cream the butter and sugar until pale, beat in the eggs one at a time, then fold in the flour and pineapple juice.
- Spoon the sponge carefully over the fruit and level the top.
- Bake for 40 to 45 minutes until golden and a skewer comes out clean.
- Leave for 5 minutes, then put a plate on top and turn the whole thing over in one go. Lift the tin off.
