Hairy Bikers Pineapple Upside-Down Cake​ Reecipe

This easy Hairy Bikers Pineapple Upside-Down Cake is made with a simple all-in-one sponge, canned pineapple rings, and bright red glacé cherries, all sitting in a buttery brown sugar caramel. The result is a wonderfully moist, light, and fruity cake with a beautifully golden, retro-style topping. Perfect as a comforting family dessert, this recipe makes a classic round cake that serves 6-8 people.

Hairy Bikers Pineapple Upside-Down Cake Ingredients

For the Topping:

• 50g butter, softened
• 50g soft light brown sugar
• 1 x 435g can pineapple rings in juice, drained (reserve the juice)
• 6–8 glacé cherries

For the Cake:

• 125g self-raising flour
• 1 tsp baking powder
• 125g caster sugar
• 125g butter or margarine, very soft
• 2 large eggs
• 2 tbsp of the reserved pineapple juice

How To Make Hairy Bikers Pineapple Upside-Down Cake

1. Preheat and prepare the pan: Preheat your oven to 180°C/160°C Fan/Gas 4. Take a deep, 20cm (8in) round cake tin that has a solid base (not loose-bottomed).
2. Make the caramel base: To make the topping, beat the 50g of softened butter and the 50g of soft light brown sugar together until well combined. Spread this mixture evenly over the base of the cake tin.
3. Arrange the fruit: Arrange the drained pineapple rings on top of the butter and sugar mixture. Place a glacé cherry in the centre of each pineapple ring and use any remaining cherries to fill in the gaps.
4. Combine the cake ingredients: For the cake batter, place all the ingredients – the flour, baking powder, caster sugar, very soft butter or margarine, eggs, and 2 tablespoons of the reserved pineapple juice – into a large bowl.
5. Mix the batter: Using an electric hand mixer, beat everything together until the mixture is smooth, pale, and well combined. This should only take about 1-2 minutes. This is called an ‘all-in-one method’ and it’s very quick and easy.
6. Fill the tin and bake: Carefully spoon the cake batter over the pineapple rings in the tin. Spread it out gently and evenly with a spatula, being careful not to disturb the fruit underneath.
7. Bake the cake: Bake in the centre of the preheated oven for 35–40 minutes. The cake is ready when it is golden-brown, well-risen, and a skewer inserted into the centre comes out clean.
8. Turn out and serve: Let the cake stand in the tin for only 2-3 minutes before carefully inverting it onto a serving plate. To do this, place a plate over the top of the tin and, using oven gloves, flip it over in one swift motion. Lift the tin off carefully. The caramel sauce will drizzle down the sides.

Recipe Tips

• Use a solid-base tin: It is essential to use a cake tin with a solid base, not a loose-bottomed or springform pan. This will prevent the hot butter and sugar caramel from leaking out into your oven during baking.
• Turn it out while hot: Don’t let the cake cool in the tin. You must turn it out after only a few minutes. If the caramel topping cools and sets, it will stick to the bottom of the tin, and you’ll leave the beautiful pineapple topping behind.
• Pat the pineapple dry: After draining the pineapple rings, pat them gently with a paper towel. This removes excess moisture and helps prevent the cake from becoming too soggy around the fruit.
• Don’t overmix the batter: The all-in-one method is quick for a reason. Mix only until the ingredients are combined and the batter is smooth. Overmixing can lead to a tough cake.

What To Serve With Pineapple Upside-Down Cake

This wonderfully moist and fruity cake is a classic dessert that is perfect served warm. It is traditionally accompanied by a generous spoonful of creamy custard. It also pairs beautifully with a scoop of simple vanilla ice cream or a dollop of thick pouring cream to balance the sweetness of the caramel topping.

How To Store Pineapple Upside-Down Cake Leftovers

At Room Temperature: This cake is best stored at room temperature to keep the sponge light and fluffy. Place it in an airtight container or cover it with a cake dome. It will stay fresh and moist for up to 3 days.

Refrigerate: You can store it in the refrigerator if your kitchen is very warm, but be aware that chilling can make the sponge a little dense. Let it come to room temperature or warm a slice gently in the microwave before serving.

Hairy Bikers Pineapple Upside-Down Cake Nutrition Facts

Serving Size: 1 of 8 slices

• Calories: 380 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 260mg
• Total Carbohydrate: 46g
• Dietary Fiber: 1g
• Sugars: 33g
• Protein: 4g

Frequently Asked Questions

• Can I use fresh pineapple instead of canned? Yes, you can use fresh pineapple. You will need to peel, core, and slice it into rings. Fresh pineapple contains more moisture, so be sure to pat the slices very dry before arranging them in the tin to avoid a soggy cake.
• Why did my cake stick to the tin? This usually happens if the cake is left to cool for too long in the tin. The butter and sugar caramel will set firm and act like glue. You must turn the cake out onto a plate within 2-3 minutes of removing it from the oven while the caramel is still hot liquid.
• Can I make this cake in a different shaped tin? Yes, you can make it in a 20cm (8in) square tin with a solid base. The baking time should be roughly the same, but always check for doneness with a skewer as tin shapes can affect cooking.

Hairy Bikers Pineapple Upside-Down Cake​ Reecipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Hairy Bikers Desserts & Bakes

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Description

A timeless classic, the Hairy Bikers’ Pineapple Upside-Down Cake is a wonderfully moist and light sponge baked on a layer of pineapple rings, glacé cherries, and a simple butter and sugar caramel. This easy all-in-one recipe creates a stunning dessert perfect for any occasion.

Ingredients

For the Topping:

• 50g butter, softened
  
• 50g soft light brown sugar
  
• 1 x 435g can pineapple rings in juice, drained (juice reserved)
  
• 6–8 glacé cherries

For the Cake:

• 125g self-raising flour
  1 tsp baking powder
  
  
  125g caster sugar
  
• 125g butter or margarine, very soft
  
• 2 large eggs
  
• 2 tbsp of the reserved pineapple juice

Instructions

1. Prepare: Preheat oven to 180°C/160°C Fan. Use a 20cm solid-base cake tin.
   
2. Make Topping: Beat the 50g butter and brown sugar together and spread over the base of the tin. Arrange pineapple rings and glacé cherries on top.
   
3. Mix Batter: Place all cake ingredients (flour, baking powder, sugar, 125g butter, eggs, 2 tbsp pineapple juice) in a large bowl. Beat with an electric mixer until smooth.
   
4. Bake: Spoon the batter over the fruit and level it. Bake for 35–40 minutes until a skewer comes out clean.
   
   
   
5. Turn Out: Let the cake stand for only 2-3 minutes, then carefully invert it onto a serving plate. Serve warm.