Pineapple Upside-Down Cake
Servings: 8 slices
Calories: 332kcal
A classic Pineapple Upside-Down Cake that has been steamed in the oven for the best moist and light sweet pineapple cake you've ver tasted!
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Ingredients
- 1 tbsp golden syrup
- 9 pineapple rings
- 11 glace cherries
- 125 g self-raising flour
- 125 g caster sugar
- 125 g coconut oil melted
- 2 large eggs
- 2 tbsp pineapple juice
Instructions
- Preheat the oven to 180ºC / 160ºC Fan / 350ºF / Gas 4 / and line the base of an oven-proof pudding basin with a circle of baking paper. (See Tips for alternative ways to bake)
- Using a pastry brush, spread the golden syrup onto the baking paper and about halfway up the sides of the bowl. Arrange 6 pineapple rings in a circle on the base of the bowl. Cut a further 2-3 rings in half and place them on top.
- Put a glace cherry into the holes of the pineapple rings.
- To make your sponge, melt the coconut oil in the microwave. Pour the flour, caster sugar, melted coconut oil, eggs and pineapple juice into a mixing bowl and beat together using an electric or hand whisk.
- Pour the sponge mixture on top of the pineapple rings and gently smooth the top using the back of a spoon.
- Cover the bowl with a sheet of baking paper and secure it down with a sheet of tin foil. Put the bowl into a deep roasting tin and carefully pour boiling water into the roasting tin about halfway up. Bake for 2 hours and 15 minutes.
- Insert a skewer to check if the cake is cooked but it won't come out completely clean because this is a very moist cake. It will look wet but shouldn't be covered in cake mixture.
- Leave the pudding bowl to cool until you can comfortably touch the bowl with your hands. Put a plate on top and flip the bowl over. The Pineapple Upside-Down Cake will slide out of the bowl on to the plate. Serve warm with custard or ice cream.
Video
Notes
Top Tips
- If you don't want to steam the pudding you can use a cake tin but make sure it is not a loose bottom or springform tin otherwise you'll end up with pineapple juice running all over your oven!
- If using the cake tin method reduce the cooking time to 40 minutes.
- When the cake is cooked the sponge will feel springy to the touch.
- An inserted skewer will not come out clean. It will be wet but shouldn't be covered in gooey cake mixture.
- If you're having trouble turning the cake out from the pudding bowl or cake tin, run a sharp knife around the edge of the cake first.
- Storage: Leftovers can be stored in an airtight container for 3 days.
Nutrition
Calories: 332kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Cholesterol: 46mg | Sodium: 3mg | Potassium: 105mg | Fiber: 1g | Sugar: 30g | Vitamin A: 93IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg