A cake that is baked “upside-down” in a single pan, with the toppings at the bottom, is known as an upside-down cake. The finished upside-down preparation is flipped over and de-panned onto a serving dish after being withdrawn from the oven, thus “righting” it and serving it right-side up are the main ingredients of upside-down cake.
Pineapple upside-down cake Recipe
For the topping
- 50 g softened butter
- 50 g light soft brown sugar
- 7 pineapple rings in syrup, drained and syrup reserved
- 7 glacé cherries
- Preheat oven to 180°C/160°C fan/gas 4 (180°C/160°C fan/gas 4).
- To make the topping, mix together 50g melted butter and 50g light soft brown sugar until smooth. Spread over the bottom of a 20cm round cake tin and a fourth of the way up the edges. Place 7 pineapple rings on top (reserving the syrup for later) and 7 glacé cherries in the rings' centers.
- In a mixing bowl, combine 100g melted butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract, and 2 eggs, together with 2 tbsp pineapple syrup that has been set aside. Beat to a soft consistency using an electric whisk.
- Place it on top of the pineapple in the tin and smooth it out so it's level. Preheat oven to 350°F and bake for 35 minutes. Allow to cool for 5 minutes before turning out onto a plate. Serve with a dollop of ice cream while it's still warm.
- fat 23g
- saturates 14g
- carbs 49g
- sugars 36g
- fibre 1g
- protein 5g
- low in salt 0.87g
The American pineapple upside-down cake, the French Tarte Tatin, and the Brazilian or Portuguese bolo de ananás are all examples of traditional upside-down desserts (also known as bolo de abacaxi). After the Dole Pineapple Company launched a contest for pineapple recipes in the mid 1920s, pineapple upside down cakes became popular in the United States. They received almost 2,500 different submissions for the inverted pineapple cake and ran an advertisement about it, which helped the cake become more popular.