Pineapple Upside Down Cake

I thought I'd share this recipe with you as it's very easy to make and very delicious to eat. Last week was only the second time I'd made it since making it at school many moons ago.

Pineapple upside-down cake
Serves 8
• Butter for greasing
• 2 x 15ml tablespoons sugar
• 6 slices pineapple from a 425g can, plus 3 x 15ml tablespoons of the juice
• 11 glace cherries, approx. 75g total weight
• 100g flour
• 1 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 100g soft butter
• 100g caster sugar
• 2 eggs
1. Preheat the oven to 200°C/gas mark 6. Butter a cake 23 cm cake tin
2. Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
3. Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.
4. Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
5. Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
6. Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft - ha! - move, turn it upside-down.

Love from Nigella Lawson


  1. Oh, yes, I remember making that in Mrs Davies' class. I should lay off baking just now, given that your BIL is watching what he's eating. Too many calories for me :(

  2. What a lovely cake and those cherries are a nice touch. Pineapple upside down cake was one of the very first things I ever learned to bake. I have a sweet treat linky party going on at my blog right now and I'd like to invite you to stop by and link your cake up.

  3. I remember making this at school too! Your's looks scrummy, I will have to do it again. It works well with pear halves and chocolate sponge too :-)


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