The Delia Smith Pineapple Upside-Down Cake is a classic dessert with caramelized pineapple rings and a soft, buttery sponge that’s deliciously sweet and slightly tangy. Topped with golden syrup and cherries, this retro cake is baked with pineapple on the bottom and flipped to reveal a beautiful golden topping once it’s finished. This timeless recipe is simple to make and perfect for a cozy dessert or special occasion.
Delia Smith Pineapple Upside-Down Cake
Delia Smith’s Pineapple Upside-Down Cake is a delightful dessert that features a layer of caramelized pineapple slices and maraschino cherries at the bottom of the cake pan, topped with a light, fluffy vanilla sponge. Once baked, the cake is inverted to reveal the pineapple as a stunning golden topping, infused with caramel flavors from the syrup or sugar used. This classic cake is as beautiful as it is delicious, making it an ideal centerpiece for gatherings and family dinners.
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Why You Should Try This Recipe
- Classic and Nostalgic: Brings back retro charm and timeless flavor.
- Moist and Buttery Texture: The sponge is tender and complements the juicy pineapple.
- Perfect for Sharing: A beautiful dessert to serve at gatherings.
- Easy to Make: Straightforward ingredients and instructions.
- Great for Pineapple Lovers: Bursting with tropical flavor.
Ingredients Needed to Make Delia Smith Pineapple Upside-Down Cake
For the Topping
- 1 can of Pineapple Rings (in juice, drained): Provides the sweet, caramelized topping.
- 50g Unsalted Butter: Adds richness and helps create the caramel base.
- 75g Light Brown Sugar: Adds sweetness and caramelization.
- 6-8 Maraschino Cherries: For the classic red center in each pineapple ring.
For the Cake Batter
- 100g Unsalted Butter (softened): Adds moisture and richness to the cake.
- 100g Caster Sugar: Sweetens the cake and balances the pineapple’s tang.
- 2 Large Eggs: Provide structure and help the cake rise.
- 100g Self-Raising Flour: Forms the cake’s structure and helps it rise.
- 1 tsp Baking Powder: Ensures the cake is light and fluffy.
- 1 tsp Vanilla Extract: Adds warmth and flavor to the cake.
- 2 tbsp Pineapple Juice (reserved from the can): Adds a hint of pineapple flavor to the batter.
Equipment Needed
- 8-inch Round Cake Pan: The ideal size for this cake.
- Mixing Bowls: For preparing the batter.
- Electric Mixer or Whisk: To cream the butter and sugar.
- Spatula: For spreading the batter.
- Cooling Rack: To cool the cake after baking.
Instructions to Make Delia Smith Pineapple Upside-Down Cake
Step 1. Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan with butter. Add the 50g of butter for the topping to the pan and place it in the oven for a few minutes until melted.
Step 2. Create the Topping
Remove the pan with the melted butter from the oven and sprinkle the light brown sugar evenly over the butter. Arrange the pineapple rings on top of the sugar, fitting as many as will comfortably fit in a single layer. Place a maraschino cherry in the center of each pineapple ring.
Step 3. Make the Cake Batter
In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4. Fold in the Dry Ingredients
Sift the self-raising flour and baking powder into the bowl. Add the reserved pineapple juice and fold everything together gently until just combined. Be careful not to overmix, as this can make the cake dense.
Step 5. Pour the Batter over the Pineapple
Carefully pour the batter over the pineapple rings in the cake pan, using a spatula to spread it evenly and cover the fruit layer.
Step 6. Bake the Cake
Place the cake in the preheated oven and bake for 30-35 minutes, or until a skewer inserted into the center of the cake comes out clean. The top should be golden brown.
Step 7. Cool and Invert the Cake
Allow the cake to cool in the pan for about 10 minutes, then run a knife around the edges to loosen it. Place a serving plate over the pan and carefully invert the cake onto the plate, lifting the pan to reveal the caramelized pineapple topping.
What Goes Well With Delia Smith Pineapple Upside-Down Cake
- Vanilla Ice Cream – Adds a cool and creamy contrast to the warm cake.
- Whipped Cream – Light and fluffy, perfect with the cake’s moist texture.
- Custard – Adds a classic, creamy flavor.
- Caramel Sauce – Enhances the caramelized flavor of the pineapple.
- Fresh Berries – Complements the sweetness with a hint of tartness.
- Coconut Flakes – Adds a tropical twist.
Expert Tips for Making the Best Delia Smith Pineapple Upside-Down Cake
For a perfect pineapple upside-down cake, keep these tips in mind:
- Drain Pineapple Rings Well – Too much moisture can make the topping soggy.
- Use Room-Temperature Ingredients – This helps the batter mix smoothly and rise evenly.
- Don’t Overmix – Overmixing can make the cake dense; fold gently.
- Invert While Warm – Flip the cake while it’s still warm to prevent sticking.
- Allow for Cooling – Give the cake a few minutes to set before slicing for neat cuts.
Easy Variations of Delia Smith Pineapple Upside-Down Cake
There are several ways to personalize this cake:
- Use Fresh Pineapple – Substitute canned with fresh for a slightly different flavor.
- Add Coconut Flakes – Mix into the batter or sprinkle on top for a tropical twist.
- Add Rum or Brandy – Add a tablespoon to the batter or drizzle over the pineapple for an adult version.
- Try Different Fruits – Use peach slices, apples, or pears as an alternative topping.
- Make It Gluten-Free – Substitute the self-raising flour with a gluten-free flour blend.
Best Practices to Store Delia Smith Pineapple Upside-Down Cake
- Store at Room Temperature – Cover with plastic wrap and keep for up to 2 days.
- Refrigerate for Longer Storage – Keeps well in the fridge for up to 5 days.
- Freeze in Portions – Wrap individual slices in plastic wrap and foil; freeze for up to 2 months.
- Avoid Direct Sunlight – Keeps the cake from drying out or becoming overly warm.
Best Practices to Reheat Delia Smith Pineapple Upside-Down Cake
This cake is best served warm but can be reheated if needed:
- Microwave Individual Slices – Heat slices for 15-20 seconds for a warm, moist texture.
- Warm in the Oven – Preheat the oven to 300°F (150°C) and heat for 5-10 minutes.
- Serve with Warm Toppings – Add warm custard or caramel sauce for extra flavor.
How Can I Make Delia Smith Pineapple Upside-Down Cake Healthier?
- Reduce Sugar – Use less sugar in the topping or replace it with coconut sugar.
- Use Whole Wheat Flour – Substitute part of the flour with whole wheat for added fiber.
- Skip Butter in Topping – Use a nonstick pan and a light drizzle of maple syrup.
- Add Fresh Fruit on the Side – Serve with fresh fruit instead of whipped cream.
- Use a Natural Sweetener – Try honey or maple syrup for a more natural sweetness.
Nutrition Value (per serving)
- Calories: 300
- Carbohydrates: 40g
- Protein: 4g
- Fat: 14g
- Fiber: 2g
- Sugar: 30g
FAQs
Can I Use Fresh Pineapple Instead of Canned for Delia Smith’s Pineapple Upside-Down Cake?
Yes, you can use fresh pineapple instead of canned for Delia Smith Pineapple Upside-Down Cake. Simply slice the fresh pineapple into rings and lightly cook them in a little butter and sugar to soften and caramelize them slightly before placing in the pan.
How Do I Prevent Pineapple Upside-Down Cake from Sticking?
To prevent the Pineapple Upside-Down Cake from sticking, ensure the pan is well-greased and lined with parchment paper if possible. Also, allow the cake to cool for about 10 minutes before inverting, which helps release the caramelized pineapple topping.
Can I Make Pineapple Upside-Down Cake Ahead of Time?
Yes, Delia Smith’s Pineapple Upside-Down Cake can be made a day ahead. Store it in the fridge in an airtight container and bring it to room temperature before serving, or warm it slightly in the oven or microwave.
How Long Does Pineapple Upside-Down Cake Last?
When stored in an airtight container at room temperature, Pineapple Upside-Down Cake will last up to 2 days. For longer storage, refrigerate it for up to 5 days, or freeze individual slices for up to 2 months.
Final Words
The Delia Smith Pineapple Upside-Down Cake is a beloved classic that combines the bright flavor of pineapple with a soft, buttery cake. With its caramelized topping and retro appeal, this cake is as beautiful as it is delicious. Perfect for gatherings or a comforting treat, this cake is sure to impress!
More By British Baking Recipe
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Delia Smith Pineapple Upside Down Cake
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Delia Smith’s Pineapple Upside-Down Cake is a delightful dessert that features a layer of caramelized pineapple slices and maraschino cherries at the bottom of the cake pan, topped with a light, fluffy vanilla sponge. Once baked, the cake is inverted to reveal the pineapple as a stunning golden topping, infused with caramel flavors from the syrup or sugar used. This classic cake is as beautiful as it is delicious, making it an ideal centerpiece for gatherings and family dinners.
Ingredients
For the Topping
- 1 can of Pineapple Rings (in juice, drained): Provides the sweet, caramelized topping.
- 50g Unsalted Butter: Adds richness and helps create the caramel base.
- 75g Light Brown Sugar: Adds sweetness and caramelization.
- 6–8 Maraschino Cherries: For the classic red center in each pineapple ring.
For the Cake Batter
- 100g Unsalted Butter (softened): Adds moisture and richness to the cake.
- 100g Caster Sugar: Sweetens the cake and balances the pineapple’s tang.
- 2 Large Eggs: Provide structure and help the cake rise.
- 100g Self-Raising Flour: Forms the cake’s structure and helps it rise.
- 1 tsp Baking Powder: Ensures the cake is light and fluffy.
- 1 tsp Vanilla Extract: Adds warmth and flavor to the cake.
- 2 tbsp Pineapple Juice (reserved from the can): Adds a hint of pineapple flavor to the batter.
Instructions
Step 1. Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan with butter. Add the 50g of butter for the topping to the pan and place it in the oven for a few minutes until melted.
Step 2. Create the Topping
Remove the pan with the melted butter from the oven and sprinkle the light brown sugar evenly over the butter. Arrange the pineapple rings on top of the sugar, fitting as many as will comfortably fit in a single layer. Place a maraschino cherry in the center of each pineapple ring.
Step 3. Make the Cake Batter
In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4. Fold in the Dry Ingredients
Sift the self-raising flour and baking powder into the bowl. Add the reserved pineapple juice and fold everything together gently until just combined. Be careful not to overmix, as this can make the cake dense.
Step 5. Pour the Batter over the Pineapple
Carefully pour the batter over the pineapple rings in the cake pan, using a spatula to spread it evenly and cover the fruit layer.
Step 6. Bake the Cake
Place the cake in the preheated oven and bake for 30-35 minutes, or until a skewer inserted into the center of the cake comes out clean. The top should be golden brown.
Step 7. Cool and Invert the Cake
Allow the cake to cool in the pan for about 10 minutes, then run a knife around the edges to loosen it. Place a serving plate over the pan and carefully invert the cake onto the plate, lifting the pan to reveal the caramelized pineapple topping.
