Pineapple Upside Down Cake

Pineapple Upside Down Cake

By June 8, 2018

  • Prep Time : 45 minutes
  • Cook Time : 30 minutes
  • Yield : 8



  1. Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF. Butter or spray Cake Release a tarte Tatin tin (6 inch mix).
  2. Sprinkle the 3 tablespoons of Sugar and Crumbs Pineapple Icing Sugar on top of the base, and then arrange the pineapple slices to make a circular pattern.
  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, Sugar and Crumbs Pineapple Icing Sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 4 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.

Credits:By Nigella from Nigella Recipes

Photo by Lis Parsons
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