December 27, 2019


It's not that long since I made my first upside down cake, only about forty years since they were fashionable!
More recently I found myself with a fresh pineapple that hadn't been used for its intended purpose so I looked on the internet for suitable cake recipes and stumbled upon this recipe on the Tesco website*.  It looked incredibly straightforward, but see note at the end of the recipe.

In fact it could hardly have been easier, simply arranging the sliced pineapple in the tin and spooning the cake mixture on top.  No caramel topping to leak out of the tin and the easiest possible sponge cake mixture which I made even quicker using Stork soft margarine and the all in one method.  I didn't have a 25cm tin as specified in the recipe so used my 23cm tin and it was fine, just the right depth I thought.
In place of the caramel topping on the fruit you simply drizzle runny honey over the finished cake.  I didn't have any in stock so used golden syrup instead.  It was yummy!
The sponge was light, tasty and altogether delightful, the pineapple was sharp and delicious, offset by the subtle taste of the golden syrup which was not overly sweet.
It was such a success that I decided to make it again for this year's alternative to Christmas pudding, decorating the finished cake with a few glacé cherry halves and sprigs of rosemary from the garden for a festive touch.  It was quickly rustled up on Christmas Eve, the longest part of the preparation being to trim and slice the pineapple!  It went down really well, enjoyed with a little cream, custard, or home made brandy butter, or in some cases, all three!
1 medium fresh ripe pineapple
175g Stork soft margarine for cakes (or softened butter if you prefer)
175g caster sugar
3 eggs
175g self raising flour
2-3 tblsp milk
1 tblsp runny honey (or a good squirt of squeezy golden syrup)
Preheat the oven to 180 C / 160 fan / gas mk 4.  Butter a 23 cm springform tin and line the base with baking paper.
Prepare the pineapple by removing the top and bottom and slicing off the outer skin and tufts.  Cut in half vertically and remove the woody core with an apple corer or sharp knife Slice into thinnish slices about the thickness of a £1 or 1€ coin.  Arrange the slices in the bottom of the tin, covering as much area as possible.  (You may have some pineapple left over.)
To make the sponge beat together all the remaining ingredients except for the golden syrup in a large bowl until smooth and well combined.  Add enough of the milk to loosen the mixture but not make it too soft. 
Spoon the mixture carefully over the fruit and level the top.  Bake for about 45 minutes until done.
Leave in the tin for 5 minutes then release the clip and leave to cool.  When cool, remove the ring, put a plate or cake stand upside down on top and invert the cake.  Remove the circle of baking paper and drizzle a little honey or golden syrup over the top.
Cuts into 10-12 slices.

* Since I first wrote this post Tesco have changed the recipe on their website and it now uses tinned pineapple, which is a shame.


  1. Wow, you're giving me a serious case of nostalgia. I'm more than happy to see a revival of upside down cakes. Lovely stuff.

    1. Phil, for such an easy cake to make, it looks fairly glamorous and who doesn't love a bit of nostalgia?!