Name: Delia Smith Pineapple Upside Down Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: British
Ingredients: 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.; 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.

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

Scale

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.