Mary Berry’s Pineapple Upside-Down Cake

Pineapple Upside-Down Cake is one of those timeless classics that always brings back memories of cozy family gatherings and comforting flavors. The combination of juicy pineapple with a soft, buttery cake makes it an irresistible treat, and Mary Berry’s recipe is a foolproof way to achieve that perfect balance.

The first time I made this cake, I was skeptical about how the pineapple would bake into the cake, but the result was simply divine. The pineapple caramelizes beautifully in the pan, creating a rich, golden topping that, when flipped, reveals a stunning, syrupy finish.

The cake itself is light and tender, with just enough sweetness to complement the fruit without overpowering it. Every bite is a combination of cake, fruit, and syrupy goodness that feels both indulgent and comforting. It’s a cake that’s perfect for any occasion, whether it’s a special celebration or a simple afternoon tea.

Here’s how to make this classic dessert:

Ingredients:

• Butter (85g) – Adds richness and moisture to the cake. Using good-quality butter is key for flavor.
• Golden Caster Sugar (170g) – Gives the cake its sweetness and helps create a lovely caramelized topping when baked.
• Self-Raising Flour (175g) – Provides structure to the cake. Be sure to use self-raising flour for that light, fluffy texture.
• Eggs (2 large) – Help bind the ingredients together and provide lift to the cake.
• Milk (3 tbsp) – Adds moisture and softens the cake batter.
• Pineapple Rings (1 can) – The star of the show! You’ll need about 6 rings, which you’ll arrange on the bottom of the pan.
• Maraschino Cherries (for decoration) – Optional, but these add a lovely pop of color and a hint of sweetness.
• Golden Syrup (2 tbsp) – Helps create that luscious, sticky caramel effect with the pineapple.

Instructions:

1. Preheat the oven to 180°C (350°F). Grease and line the base of an 8-inch round cake tin, preferably one with a loose bottom for easy removal.
2. Prepare the Pineapple: Drain the pineapple rings, reserving the juice. Arrange them in a single layer in the base of the prepared tin. Place a maraschino cherry in the center of each pineapple ring for an added touch of color.
3. Make the Caramel: Drizzle the golden syrup evenly over the pineapple rings. This will create a sticky, caramelized layer that forms the beautiful topping when the cake is turned out.
4. Make the Cake Batter: In a mixing bowl, cream the butter and golden caster sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the self-raising flour and mix until combined. Add the milk and stir until the batter is smooth.
5. Assemble the Cake: Carefully spoon the batter over the pineapple rings, spreading it evenly with a spatula to cover the fruit completely.
6. Bake: Place the tin in the oven and bake for 30-35 minutes, or until the cake is golden and a skewer inserted into the center comes out clean. If the top of the cake is browning too quickly, cover it loosely with foil.
7. Cool and Turn Out: Once the cake is baked, allow it to cool in the tin for 5 minutes. Then, carefully turn the cake out onto a serving plate, ensuring that the caramelized pineapple is facing up.
8. Serve: This cake is delicious warm or at room temperature. Serve it on its own or with a dollop of whipped cream or vanilla ice cream for extra indulgence.

Tips for the Perfect Pineapple Upside-Down Cake:

• Use well-drained pineapple: Make sure the pineapple rings are well-drained so the cake doesn’t become too soggy. If you like, you can save the pineapple juice to make a refreshing drink or add it to a smoothie.
• Butter the pan well: Ensuring the pan is well-buttered helps the cake come out easily and gives the topping a beautiful golden color.
• Check the cake regularly: Ovens can vary, so check the cake a few minutes before the end of the suggested baking time. A skewer inserted into the center should come out clean when the cake is done.
• Let it cool slightly before turning it out: Give the cake a few minutes to cool in the tin. This helps set the caramel topping and makes flipping the cake easier.

Storing and Serving:

• Storage: The cake keeps well for 2-3 days at room temperature in an airtight container. It can also be refrigerated if you prefer it chilled.
• Serving Suggestions: Pineapple Upside-Down Cake is perfect as is, but if you want to take it to the next level, serve it with fresh whipped cream or a scoop of vanilla ice cream.

Frequently Asked Questions:

Q: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple works just as well! Just make sure to slice it into rings and remove the core. The only difference is that canned pineapple tends to be a bit juicier, so make sure to drain it properly.

Q: Can I make this cake without the syrup?
A: The syrup helps create that beautiful caramelized topping. You could omit it, but the cake won’t have the same golden, sticky finish.

Q: Can I make this ahead?
A: Yes, you can make the cake ahead of time and store it covered at room temperature for up to 2-3 days. To reheat, simply warm it in the oven for a few minutes before serving.

Q: What other fruits can I use in this cake?
A: You can try using other fruits like peaches or plums for a variation. Just be sure to slice them thinly and arrange them in the same way as the pineapple.

This Mary Berry Pineapple Upside-Down Cake is sure to become a family favorite—its rich flavor, soft cake, and sweet pineapple topping make it a dessert that never goes out of style. Enjoy!