Description
A tropical pineapple upside down cake with caramel, honey, cherries, and a moist cream-based batter.
Ingredients
200g sugar
1 tablespoon honey
1 can pineapple slices (reserve syrup)
10 maraschino cherries
350g double cream
200g sugar
4 tablespoons pineapple syrup
4 eggs
300g self-rising flour or all-purpose flour plus 1 teaspoon baking powder
Instructions
1. Heat oven to 350°F (175°C).
2. Melt 200g sugar with honey over low heat until amber.
3. Spread caramel in a 22 cm pan.
4. Arrange pineapple slices and cherries.
5. Beat cream with 200g sugar.
6. Add pineapple syrup.
7. Mix in eggs one by one.
8. Fold in flour gently.
9. Pour batter into pan.
10. Bake 50 minutes.
11. Cool and rest pan in hot water.
12. Flip onto serving plate.
Notes
You can use fresh pineapple if sliced thin.
Brush warm cake with pineapple syrup for extra shine.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Cake
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 34g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg