Cakes are traditionally sweet and savoury. Cakes differ from bread, in that they are richer and are eaten by themselves, rather than as an accompaniment. They are generally made from a mixture of flour, fat, eggs, sugar and other ingredients baked together and are also iced or decorated. They could also contain honey, fruits and nuts.

They come in many shapes and styles, some of the commonly found shapes are; round, square, rectangle, oval, etc. However, the most popular shape remains round and the methods in which they are produced vary from different regions and cultures.

To learn more about the popular types of Cakes, you can go through the introductory lesson  - Cakes... Baking Made Easy! 

About the Pineapple Upside Down Cake 

Pineapple Upside Down Cake is a classical American cake that is baked in a single cake tin using pineapples, sugar and maraschino cherries placed decoratively at the bottom of the tin. The cake batter is then poured onto the fruit and baked in the oven. Once the cake is cooled, it is served turned over.

This Dish 

The dense bittersweet flavour of the caramelized pineapples and cherries complement the light vanilla spiced sponge cake.

Recipe Card

Ingredients Quantity
Butter 150 gm
Sugar 150 gm
Eggs 3 pieces
All purpose flour 225 gm
Baking powder 15 gm
Salt 1.5 gm
Vanilla 1 ½ tsp
Pineapple juice from the can 120 ml
Pineapple rings 6-7 rings
Glazed cherries 6-7 pieces
For the Base of the Pan
Brown sugar 75 gm
Butter 30 gm

 

Method of Preparation:

  • Preheat oven to 180˚C.
  • Sprinkle the bottom of the baking pan (8 ½ inch diameter x 2 ½ inch height) with 75 gm of brown sugar. Chop 30 gm of butter into small pieces and sprinkle evenly over the sugar. Place pineapples around the tin in a decorative manner (as desired) and place a maraschino cherry into the centre of each ring. Set aside.
  • Into a large bowl sift flour, salt and baking powder together.
  • In another large bowl, cream butter and sugar until light and fluffy.
  •  Add vanilla essence.
  • Beat in one egg at a time alternating with one tbsp of flour, as the egg and butter will not mix, making the mixture looking curdled.
  • Fold in the remaining flour with a spatula. Do not use the handheld electric mixer / Planetary mixer to fold in the flour, as it will overwork the mixture and make the cake heavy and dense.
  • Fold in the pineapple juice to get the right consistency.
  • Pour the batter over the pineapple slices, and spread the batter without touching the sides of the tin and bake at 180˚C for 40-45 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  • Trim the peaked top of the cake with a bread knife to level it.
  • Turn the cake out upside down on a wire rack and cool.
  • Serve on a serving platter with a custard-based sauce.