International Cuisine

Classic Pineapple Upside Down Cake with Vanilla Custard

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Pineapple Upside Down Cake Recipe

The Pineapple Upside Down Cake is a delightful classic dessert that’s both fun and simple to prepare. It’s the perfect treat for an afternoon tea party, sure to impress with its vibrant colors and mouthwatering taste. I’ve used my tried and tested old-fashioned pound cake recipe here, which makes it even more special and easier to share. Whether you choose to serve this cake with a scoop of ice cream or pair it with velvety vanilla custard and a sprinkle of crunchy walnuts, it’s guaranteed to be a hit!


Cuisine: Continental
Course: Dessert
Diet: Vegetarian


Ingredients for the Pound Cake

Ingredient Quantity
Butter (Unsalted) 1 cup (softened)
Caster Sugar 1 cup
Sprig Extract of Natural Bourbon Vanilla 1 teaspoon
Whole Eggs 4
All Purpose Flour (Maida) 2-1/2 cups
Salt 1/2 teaspoon
Baking Powder 1-1/4 teaspoons
Canned Pineapple (Preserved & Tinned) 1 can (sliced or 7 slices with syrup drained)
Canned Cherries For decorating

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour


Instructions:

  1. Prepare the Cake Batter:

    • Start by gathering all the ingredients needed for the cake batter.
    • In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy.
    • Gradually add the eggs, one at a time, followed by the natural bourbon vanilla extract. Continue beating until the mixture becomes soft and fluffy.
    • In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, beating until well combined and smooth.
  2. Preheat the Oven:

    • Preheat your oven to 180°C (350°F) to ensure it’s the right temperature for baking the cake.
  3. Prepare the Cake Tin:

    • Grease a round cake tin or a springform pan with butter. Dust the tin with a little flour, tapping out any excess. Set the prepared tin aside.
  4. Arrange the Pineapple:

    • Drain the canned pineapple slices and arrange them at the bottom of the prepared cake tin, ensuring to place one slice in the center and others around it to create a beautiful pattern.
    • Optionally, decorate the holes in the pineapple slices with canned cherries for an added festive touch.
  5. Bake the Cake:

    • Pour the cake batter over the arranged pineapple, smoothing it out with a spatula to make sure it’s level.
    • Bake in the preheated oven for 35 to 40 minutes, or until a tester (toothpick or cake tester) inserted into the center comes out clean.
  6. Let the Cake Rest:

    • Once baked, remove the cake from the oven and let it stand for about 5 minutes.
    • Run a knife around the edges of the cake to loosen it from the sides of the tin.
  7. Invert the Cake:

    • Place a platter or serving plate over the cake tin. Carefully invert the cake onto the platter, making sure the pineapple is facing up. Gently lift off the tin.
  8. Serve and Enjoy:

    • For an extra touch of indulgence, serve the Pineapple Upside Down Cake with a dollop of whipped cream, a scoop of vanilla ice cream, or drizzle with creamy vanilla custard and sprinkle with walnuts.

This classic Pineapple Upside Down Cake is a timeless dessert that combines rich flavor with an inviting presentation. Whether enjoyed at a family gathering or a casual afternoon tea, it’s sure to be a crowd-pleaser every time!

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