Mary Berry Pineapple Upside-down Cake

This easy Mary Berry Pineapple Upside-Down Cake is a delightful twist on a classic dessert. It’s quick to make, featuring juicy pineapple and a sweet, caramel-like topping. You can use simple ingredients you have at home, making it a perfect treat for any occasion, with a beautifully crispy base that everyone will love!

This Pineapple Upside-down Cake Recipe Is From Fast Cakes Cookbook by Mary Berry

Ingredients Needed:

For the Cake

• 75g self-raising flour
• 85g margarine, from the fridge
• 75g caster sugar
• 1 large egg, beaten
• 1 tbsp pineapple juice

For the Topping

• 50g light muscovado sugar
• 227g can pineapple slices, drained
• 2 glacé cherries, halved

How To Cook Pineapple Upside-down Cake :

1. Preheat the Oven: Preheat your oven to 190°C (375°F) or 160°C for a fan oven. Grease a 7-inch round cake tin well; do not use a tin with a removable base to avoid syrup leakage.
2. Mix the Cake Batter: In a bowl, combine all the cake ingredients. Beat them with an electric mixer until the mixture is smooth and well blended.
3. Prepare the Topping: Sprinkle the light muscovado sugar evenly over the bottom of the greased tin. Arrange four pineapple rings on top of the sugar, placing a halved glacé cherry in the centre of each ring.
4. Add the Cake Mixture: Carefully spoon the cake mixture over the pineapple and cherries, spreading it evenly and leveling the top.
5. Bake the Cake: Place the tin in the preheated oven and bake for about 25 minutes, or until the cake is well risen, golden brown, and springs back when gently pressed in the centre.
6. Cool and Serve: Allow the cake to cool in the tin for about 20 minutes before turning it out onto a serving plate to display the pineapples beautifully on top.

Recipe Tips

• Use Room Temperature Ingredients: For a smoother batter, ensure your margarine and egg are at room temperature before mixing. This helps them blend better for a light and fluffy cake.
• Grease the Tin Well: Properly grease your cake tin to prevent sticking. Use margarine or butter and a sprinkle of flour to coat the tin evenly.
• Check Oven Temperature: Make sure your oven is correctly preheated to avoid uneven baking. An oven thermometer can help ensure the right temperature.
• Cool in the Tin: Allow the cake to cool in the tin for 20 minutes. This helps the topping set and makes it easier to turn out without breaking.
• Serve with Cream: For extra deliciousness, serve the cake warm with a drizzle of double cream or a scoop of vanilla ice cream. It adds a lovely creamy texture that complements the cake.

How To Store Leftovers

• Refrigerate: Cover leftover Pineapple Upside-Down Cake with plastic wrap or foil and put it in the fridge. It will be good for up to three days.
• Freeze: Wrap leftover Pineapple Upside-Down Cake tightly in plastic wrap, then in aluminum foil. It can stay in the freezer for up to three months. To thaw, take it out of the freezer and leave it in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 piece (approximately 115 grams)

• Calories: 367
• Total Fat: 13.9 g
• Saturated Fat: 3.4 g
• Cholesterol: 25.3 mg
• Sodium: 366.8 mg
• Potassium: 128.8 mg
• Total Carbohydrate: 58.1 g
• Dietary Fiber: 0.92 g
• Protein: 4 g

Try More Mary Berry Recipes:

• Mary Berry Orange Tea Bread
• Mary Berry Lucy’s Strawberry Slices
• Mary Berry’s Apple and Lemon Sandwich Cake
• Mary Berry Salted Caramel Cake
• Mary Berry Lime and Polenta Cake