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Wednesday, 10 September 2014


Pineapple Upside Down Cake is my youngest sons favourite pudding, he likes retro cakes & desserts like his dad and grandad !

This cake is traditionally baked in a round tin, but if baked in a square or rectangle tin everyone gets a pineapple ring to themselves.

I adapted this recipe from 'Worlds Best Cakes' By Roger Pizey.  I usually use demerara sugar at the bottom of my tin, this recipe caught my eye as it uses golden syrup instead. This gave the cherries and pineapple a lovely gloss and an extra flavour of syrup steamed sponge.


250g golden syrup
10-12 tinned pineapple rings drained from a tin 
glace cherries
225 g very soft butter
225g caster sugar
6 medium eggs
1/2 tsp vanilla extract
400g plain flour
4 tsp baking powder
120 ml warm full fat milk

  • Preheat oven to 175 C
  • If using a cake tin 30x23cm grease & line with baking paper (i used a foil tray, no greasing required)
  • Pour the golden syrup into the tray and spread all over. (warm syrup is easier)
  • Place the pineapple rings in tin with a glace cherry.

  • Cream the butter & sugar together until pale, light and fluffy, add the eggs one at a time followed by the vanilla extract. (if mix curdles add a little of the flour)

  • Slowly add the flour & baking powder until mixed in.
  • Finally add the warm milk and mix gently to a smooth batter with a soft dropping consistency.
  • Pour the batter over the pineapple rings and smooth over.
  • Bake in the preheated oven for 45 mins or until a cocktail stick inserted into centre comes out clean.
  • Remove from the oven and cool for 10 minutes.
  • Turn out onto a wire cooling tray, cut and share.

1 comment:

  1. Oooh heaven! Your son has great taste as it's one of my favourites too! Love the idea of baking it in a square, I'll definitely try that!


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