Mary Berry Upside Down Pineapple Cake Recipe
This Mary Berry Upside Down Pineapple Cake is a moist, flavorful dessert with caramelized pineapple at the bottom, creating a stunning golden top when flipped over. It’s perfect for any occasion, combining sweetness, lightness, and a delicate sponge texture
Servings: 4
Calories: 250kcal
Cost: $5-$8
Ingredients
- 1 can of pineapple rings (in juice or syrup)
- 75g butter, softened
- 75g brown sugar
- 2 large eggs
- 100g self-raising flour
- 50g ground almonds
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- A few maraschino cherries (optional)
Notes
Cooking Steps:
- Preheat the oven to 180°C (350°F). Grease and line an 8-inch round cake pan.
- Prepare the base: Melt the butter and brown sugar together in a saucepan. Pour this mixture into the bottom of the cake pan. Arrange pineapple rings on top and place cherries in the center of each ring.
- Make the batter: Beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Add dry ingredients: Sift the self-raising flour, ground almonds, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture.
- Bake: Spoon the batter over the pineapple and smooth the top. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Cool and flip: Let the cake cool in the pan for 10 minutes, then carefully flip it onto a serving plate.
- Serve: Slice and enjoy the delicious, caramelized pineapple top.