Jamie Oliver Pineapple Upside Down Cake
Jamie Oliver’s Pineapple Upside-Down Cake is a retro-style cake with sliced pineapple and maraschino cherries arranged in a brown sugar and butter glaze at the bottom of the cake pan. The batter is poured on top, and when the cake is inverted after baking, the caramelized fruit topping creates a beautiful, glossy presentation.
- 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): Forms the base of the caramel topping.
- 1/2 cup Brown Sugar: Adds sweetness and caramel flavor to the pineapple topping.
- 7–8 Pineapple Rings (canned or fresh): Sweet and juicy, perfect for the topping.
- 7–8 Maraschino Cherries (optional): Add a pop of color in the center of each pineapple ring.
For the Cake Batter
- 1/2 cup Unsalted Butter (softened): Adds richness and a soft texture to the cake.
- 3/4 cup Granulated Sugar: Sweetens the cake batter.
- 2 Large Eggs: Helps the cake rise and gives it structure.
- 1 tsp Vanilla Extract: Adds a warm, sweet flavor to the cake.
- 1 and 1/2 cups All-Purpose Flour: Provides structure to the cake.
- 1 and 1/2 tsp Baking Powder: Helps the cake rise.
- 1/4 tsp Salt: Balances the sweetness.
- 1/2 cup Whole Milk: Keeps the cake moist and soft.
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 melted butter to create an even layer. Arrange the pineapple rings on top of the sugar layer and place a maraschino cherry in the center of each pineapple ring.
Step 2. Prepare the Cake Batter
In a mixing bowl, cream the softened butter and granulated 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 add the vanilla extract.
Step 3. Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt.
Step 4. Mix the Batter
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Avoid overmixing to keep the cake tender.
Step 5. Pour the Batter Over the Topping
Carefully spread the batter over the pineapple and brown sugar topping, smoothing it into an even layer with a spatula.
Step 6. Bake the Cake
Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown, and the topping should be bubbling slightly around the edges.
Step 7. 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.