I first made pineapple upside down cake a number of years ago for Mother’s Day. I thought the cake was so pretty with the pineapple rings and the shiny red cherries in the middle. Every since, it has been a recipe that I return to every now and again. That said, I think I still prefer Apple Upside Down Cake. That’s just personal preference.
Fun fact – did you know that April 20th is National Pineapple Upside Down Cake Day? You learn something new every day.
Hope you enjoy!
2oz dark brown sugar
2oz caster sugar (plus 2 tbsp)
1 tsp vanilla essence
6oz plain flour
1 tsp baking powder
1 tsp mixed spice
3-4 tbsp milk
1 tin of pineapple rings
A small tub of glacé cherries
Grease and line a 7X11″ rectangular tin. Preheat the oven to 180C.
Sprinkle the bottom of the lined cake tin with 2 tbsp caster sugar.
Arrange the pineapple rings on top of the sugar.
Place a glacé cherry in the centre of each pineapple ring and in any other spaces.
Beat together the margarine and the remainder of the sugars until light and fluffy.
Whisk together the eggs and vanilla and beat into the margarine and sugar.
Gently fold in the flour and mixed spice, adding all or some of the milk if the batter is very thick.
Blob the cake batter over the fruit and gently spread, ensuring the fruit is completely covered.
Bake for 1 hour in the preheated oven and allow to cool completely before turning out on to a serving plate.