Nigella’s Pineapple Upside Down Cake is made with canned pineapple, glace cherries, flour, baking powder, bicarbonate of soda, butter, sugar, and eggs, resulting in a tasty sweet treat that takes 45 minutes to prepare!
Try More Nigella Lawson Recipes:
🧡 Why You’ll Love This Pineapple Upside Down Cake Recipe:
- Easy to Make: Simple steps and basic ingredients make it accessible for all bakers.
- Delicious Flavor: The combination of caramelized pineapple and buttery cake is irresistible.
- Visually Stunning: The attractive presentation with pineapple and cherries impresses every time.
- Versatile: Perfect for various occasions, from casual gatherings to special celebrations.
❓ What Is Nigella’s Pineapple Upside Down Cake Recipe?
Nigella’s Pineapple Upside Down Cake features caramelized pineapple rings, glace cherries, flour, baking powder, bicarbonate of soda, butter, sugar, and eggs, baked to golden perfection.
🍍 Nigella Pineapple Upside Down Cake Ingredients
- butter (for greasing)
- 2 tablespoons sugar
- 6 – 7 slices canned pineapple in juice (plus 3 tablespoons of the juice)
- 11 glace cherries (approx. 75g total weight)
- 100 grams plain flour
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 100 grams of soft butter
- 100 grams caster sugar
- 2 large eggs
🥮 How To Make Nigella Pineapple Upside Down Cake
- Set the oven to 200°C (180°C fan) or 400ºF (gas mark 6). Grease a tarte Tatin tin (24cm/9 inches wide at the top and 20cm/8 inches diameter at the bottom) or use a 23cm / 8-9 inch cake tin (neither loose-bottomed nor springform).
- Sprinkle 2 tablespoons sugar on top of the greased base, then place the pineapple slices in a circular pattern.
- Sprinkle each pineapple ring with a glace cherry, and then place one in the space between each ring.
- Blend the eggs, caster sugar, flour, baking powder, butter, and bicarbonate of soda in a food processor until the batter is smooth. Add the 3 tablespoons of pineapple juice and stir to thin it slightly.
- Carefully pour this mixture over the pineapple rings with cherries on top. It will barely cover them, so spread them out softly.
- Bake for 30 minutes, then place a spatula around the edge of the tin, place the plate on top, and one skill! Move it, turn it upside down.
💭 Recipe Tips
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for smooth mixing.
- Drain Pineapple: Thoroughly drain pineapple slices to prevent excess moisture in the cake.
- Even Batter Spread: Spread the batter evenly over the pineapple rings for uniform baking.
- Cool Before Inverting: Let the cake cool for a few minutes before inverting to avoid sticking.
🍨 What To Serve With Pineapple Upside Down Cake?
Serve Pineapple Upside Down Cake with vanilla ice cream, a dollop of whipped cream, a cup of hot tea or coffee, or drizzle with caramel sauce.
🎚 How To Store Leftovers Pineapple Upside Down Cake?
- In The Fridge: Wrap leftover pineapple upside down cake tightly in plastic wrap or keep it in an airtight container for up to 4 days.
- In The Freezer: Wrap leftover pineapple upside-down cake in plastic wrap, then place it in a freezer container and freeze for up to 3 months.
🥵 How To Reheat Leftovers Pineapple Upside Down Cake?
- In The Oven: Warm leftover pineapple upside down cake on a baking sheet at 375°F for 4 minutes.
- In The Microwave: Heat leftover pineapple upside-down cake slices in a microwave-safe plate on medium power for 30 to 45 seconds until warm.
FAQs
Why is my pineapple upside-down cake soggy?
Your pineapple upside-down cake may be soggy due to excess liquid from insufficiently drained pineapple slices or too much-added pineapple juice.
Should you use parchment paper when baking a pineapple upside-down cake?
Parchment paper is not necessary, but it can help prevent sticking and make the pineapple upside-down cake easier to invert.
Why did my pineapple upside-down cake fall in the middle?
Your pineapple upside-down cake might fall in the middle of the batter is too moist or not fully cooked.
When should I flip a pineapple upside-down cake?
Flip your pineapple upside-down cake after it has cooled for a few minutes and a toothpick inserted in the center comes out clean.
Try More Nigella Lawson Recipes:
Nigella Pineapple Upside Down Cake Nutrition Facts
Amount Per Serving
- Calories 366
- Total Fat 13.9g
- Saturated Fat 3.3g
- Cholesterol 25mg
- Sodium 367mg
- Potassium 129mg
- Total Carbohydrate 58.1g
- Dietary Fiber 0.9g
- Sugars 41g
- Protein 4g
Nigella Pineapple Upside Down Cake
Description
Nigella’s Pineapple Upside Down Cake is made with canned pineapple, glace cherries, flour, baking powder, bicarbonate of soda, butter, sugar, and eggs, resulting in a tasty sweet treat that takes 45 minutes to prepare!
Ingredients
Instructions
- Set the oven to 200°C (180°C fan) or 400ºF (gas mark 6). Grease a tarte Tatin tin (24cm/9 inches wide at the top and 20cm/8 inches diameter at the bottom) or use a 23cm / 8-9 inch cake tin (neither loose-bottomed nor springform).
- Sprinkle 2 tablespoons sugar on top of the greased base, then place the pineapple slices in a circular pattern.
- Sprinkle each pineapple ring with a glace cherry, and then place one in the space between each ring.
- Blend the eggs, caster sugar, flour, baking powder, butter, and bicarbonate of soda in a food processor until the batter is smooth. Add the 3 tablespoons of pineapple juice and stir to thin it slightly.
- Carefully pour this mixture over the pineapple rings with cherries on top. It will barely cover them, so spread them out softly.
- Bake for 30 minutes, then place a spatula around the edge of the tin, place the plate on top, and one skill! Move it, turn it upside down.
Notes
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for smooth mixing.
Drain Pineapple: Thoroughly drain pineapple slices to prevent excess moisture in the cake.
Even Batter Spread: Spread the batter evenly over the pineapple rings for uniform baking.
Cool Before Inverting: Let the cake cool for a few minutes before inverting to avoid sticking.