Pineapple Upside Down Cake

Pineapple Upside Down Cake – A retro recipe for Pineapple Upside Down Cake, which is easy to make, and is fabulous served warm with custard.

Another Old-School Retro Recipe

Hot on the heels of my last School recipe for Raspberry Buns, is this recipe for Pineapple Upside Down Cake – also a cake that I made at school in a domestic science (home economics) class.

Pineapple Upside Down Cake is a simple cake to make, and crosses over into a pudding cake, insofar as it is FABULOUS when served warm with custard.

This retro recipe never fails to delight, and there’s something rather comforting about cooked pineapple, plus it smells divine when it comes out of the oven.

Pineapple Upside Down Cake was extremely popular in the States during the 1920′s, when the Dole pineapple company held a competition for pineapple recipes.

They received hundreds of recipes, of which many were for an upside down cake using pineapples and cherries, thus promoting the popularity of this pretty inverted fruit cake.

Inverted cakes, as in upside down cakes, go right back to Mediaeval times though – where fruit was placed in the bottom of a skillet, and then batter was poured on top and baked over an open fire.

Think of the French Apple Tarte Tatin, which goes right back to the Middle Ages; popular fruits of the time were apples, pears and cherries.

There’s always that feeling of trepidation when turning out an inverted cake, will it all come out looking as it should, and then the feeling of triumph when it does!

Luckily, as you can see from my photos, mine was very well behaved and unmoulded to reveal the rings of pineapple with a cherry in the middle of each one.

I have seen recipes where pineapple chunks has been used, but this us the recipe I remember making at school, and it’s much prettier I think.

My recipe today is a smaller recipe than I remember making at school, and serves between 5 and 6 people.

I used a 20cm (8″) diameter cake tin, but, if you would like to make a bigger version than just increase the recipe by half, and use a 25cm (10″) cake tin.

Serve this cake warm with custard, ir let it go cold and enjoy cut into slices with a cuppa, the choice is yours.

I hope you enjoy this cake if you make it, it’s a simple recipe, but I have added some more luxurious twists in the notes below. Do let me know if you make it, Karen

Make a bigger Pineapple Upside Down Cake

(Serves 8)

Ingredients:

TOPPING:

7 pineapple slices

7 glace cherries

CAKE:
175g SR Flour

175g sugar

175g butter, or margarine

3 eggs, beaten with 3 tablespoons milk

Method:

Make as before for smaller cake, but bake for 40 minutes. Use a 25cm (10″) cake tin.

More Retro Recipes:

• Retro School Dinner Iced Tray Bake Cake
• School Jam Tart
• Old School Raspberry Buns

• Old-Fashioned Coconut Macaroons
• Manor House Cake
• Jam & Coconut Sponge with Pink Custard

• Mums Two Ingredient Strawberry Mousse
• Coffee Walnut Cake
• Old-Fashioned Milk Chocolate Cake

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Recipe for Pineapple Upside Down Cake