James Martin Pineapple Upside Down Cake
James Martin’s Pineapple Upside-Down Cake features a layer of caramelized pineapple and cherries at the bottom of the cake pan, topped with a soft, buttery sponge. When inverted after baking, the golden pineapple slices and glossy cherries sit on top, creating a stunning presentation and a rich, fruity topping.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the Topping
- 4 tbsp Unsalted Butter (melted): For creating the caramel base.
- 1/2 cup Light Brown Sugar: Adds caramel sweetness to the topping.
- 7–8 Pineapple Rings (canned or fresh): Adds sweetness and a juicy texture.
- 7–8 Glacé or Maraschino Cherries (optional): Adds color and flavor.
For the Cake Batter
- 1/2 cup Unsalted Butter (softened): Adds richness and moisture to the cake.
- 3/4 cup Caster Sugar: Sweetens and helps create a tender crumb.
- 2 Large Eggs: Gives structure and lift to the cake.
- 1 tsp Vanilla Extract: Adds warmth and depth of flavor.
- 1 cup Self-Raising Flour: Creates a light, fluffy texture.
- 1/4 cup Whole Milk: Keeps the cake soft and moist.
Instructions
Step 1. Prepare the Topping
Preheat your oven to 180°C (350°F). Pour the melted butter into the bottom of a 9-inch round cake pan, swirling to coat evenly. Sprinkle the brown sugar over the butter in an even layer. Arrange the pineapple rings on top of the brown sugar, and place a glacé or maraschino cherry in the center of each ring.
Step 2. Make the Cake Batter
In a mixing bowl, cream the softened butter and caster sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 3. Combine the Dry Ingredients
Sift the self-raising flour into the bowl with the wet ingredients, folding gently to combine. Pour in the milk and mix just until combined, being careful not to overmix.
Step 4. Pour the Batter Over the Topping
Carefully pour the batter over the pineapple and brown sugar topping, spreading it evenly with a spatula.
Step 5. Bake the Cake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and the edges should pull away slightly from the pan.
Step 6. Cool and Invert
Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Let it cool slightly before serving.