Hamdi Saidani Mary Berry Pineapple Upside Down Cake is truly the best UK Pineapple Upside Down Cake with Fresh Pineapples. This easy and quick Pineapple Upside Down Cake is made with fresh pineapples, brown sugar, unsweetened pineapple juice, all-purpose flour, and vanilla extract, and takes only 1 hour to prepare.
Serve this Pineapple Upside Down Cake with a dollop of clotted cream or a scoop of vanilla ice cream for an authentic British dessert experience.
Pineapple Upside Down Cake Ingredients
- 1 fresh pineapple, peeled, cored, and sliced into rings
- ¾ cup butter
- ¾ cup packed dark brown sugar
- ¾ cup unsweetened pineapple juice
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup white sugar
- 3 eggs
- ½ teaspoon vanilla extract
How To Make Pineapple Upside Down Cake
- Preheat your oven to 400°F (205°C). Melt the butter and lightly brush the inside of a 9-inch cake pan with some of it.
- Combine 5 tablespoons of the melted butter with the dark brown sugar and 1/4 cup of pineapple juice. Spread this mix at the bottom of the cake pan. Creatively arrange the pineapple rings over this mixture.
- In a separate bowl, mix together the flour, salt, white sugar, and baking powder. Separate the eggs and whisk the whites until they form stiff peaks.
- Take two egg yolks and beat them until they turn a pale yellow. Add in the remaining 1/2 cup of pineapple juice, vanilla, and the rest of the melted butter. Combine this with the dry ingredients.
- Gently fold the egg whites into the batter. Pour the batter over the pineapple layer in the cake pan. Bake in the oven for about 30 minutes or until the cake is springy to touch.
- Allow the cake to cool in the pan for 10 minutes. Afterward, place a serving dish over the pan and carefully flip it, so the pineapple side faces up.
How To Fix Soggy Pineapple Upside Down Cake
If your Pineapple Upside Down Cake turns out soggy, simply rebake it at a low temperature of 300°F (150°C) for another 10-15 minutes to let the excess moisture evaporate.
Can You Make Pineapple Upside Down Cake The Day Before
Yes, you can make this Pineapple Upside Down Cake a day before. Simply prepare the mixture, pour it into the pan over the pineapple layer, and cover it tightly with cling film or aluminum foil. Store it in refrigerate. The next day, preheat your oven and bake the cake as instructed.
How To Serve Pineapple Upside Down Cake
Serve Pineapple Upside Down Cake with vanilla ice cream, whipped cream, a drizzle of caramel sauce, or a side of fresh berries for a tasty dessert.
How Long Does Pineapple Upside Down Cake Last
You can leave Pineapple Upside Down Cake out for about 2 days at room temperature and it can last in the fridge for about 5-7 days.
To store Pineapple Upside Cake correctly, wrap it tightly in cling film or place it in an airtight container to retain its freshness.
Can I Freeze Pineapple Upside Down Cake
Pineapple Upside Down Cake can be frozen for about 2-3 months. To freeze it correctly, first let it cool completely, then wrap it securely in cling film or aluminum foil, and place it in an airtight container or freezer bag.
To thaw it, remove it from the freezer and let it sit at room temperature for several hours, or place it in the fridge overnight.
How To Reheat Pineapple Upside Down Cake
To reheat Pineapple Upside Down Cake, place it in a preheated oven at 300°F (150°C) for about 10-15 minutes or until it’s warmed through.
If using a microwave, heat in short intervals, checking frequently to avoid overheating.
Pineapple Upside Down Cake Nutrition Facts
- Calories: 290
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 77mg
- Sodium: 282mg
- Total Carbohydrates: 41g
- Dietary Fiber: 1g
- Total Sugars: 27g
- Protein: 4g
Try More Mary Berry Cake Recipes:
- Pear Cake
- Mars Bar Cake
- Chocolate Tiffin Recipe
- Caraway Seed Cake
- Mississippi Mud Pie
- Oatmeal Parkin
Mary Berry Pineapple Upside Down Cake
Description
Mary Berry Pineapple Upside Down Cake is truly the best UK Pineapple Upside Down Cake with Fresh Pineapples. This easy and quick Pineapple Upside Down Cake is made with fresh pineapples, brown sugar, unsweetened pineapple juice, all-purpose flour, and vanilla extract, and takes only 1 hour to prepare.
Serve this Pineapple Upside Down Cake with a dollop of clotted cream or a scoop of vanilla ice cream for an authentic British dessert experience.
Mary Berry Pineapple Upside Down Cake Ingredients
How To Make Mary Berry Pineapple Upside Down Cake
- Preheat your oven to 400°F (205°C). Melt the butter and lightly brush the inside of a 9-inch cake pan with some of it.
- Combine 5 tablespoons of the melted butter with the dark brown sugar and 1/4 cup of pineapple juice. Spread this mix at the bottom of the cake pan. Creatively arrange the pineapple rings over this mixture.
- In a separate bowl, mix together the flour, salt, white sugar, and baking powder. Separate the eggs and whisk the whites until they form stiff peaks.
- Take two egg yolks and beat them until they turn a pale yellow. Add in the remaining 1/2 cup of pineapple juice, vanilla, and the rest of the melted butter. Combine this with the dry ingredients.
- Gently fold the egg whites into the batter. Pour the batter over the pineapple layer in the cake pan. Bake in the oven for about 30 minutes or until the cake is springy to touch.
- Allow the cake to cool in the pan for 10 minutes. Afterward, place a serving dish over the pan and carefully flip it, so the pineapple side faces up.
