Mary Berry Pineapple Upside Down Cake Recipe
Do you want a yummy dessert that's easy to make? Try the Mary Berry Pineapple Upside Down Cake Recipe. It's a classic British dessert loved by many, and it's simple to make.
Ingredients
- 250 g Pineapple rings (drained)
- 235 g Butter (unsalted)
- 4 tablespoon Light brown sugar
- 175 g Caster sugar
- 3 Beaten eggs
- 175 g Self-rising flour
- ½ teaspoon Vanilla bean paste
- 2 tablespoon Milk
- 1 pinch Salt
- 1 teaspoon Baking powder
Instructions
- Preheat your oven to 180°C and grease a 20cm cake tin.
- Drain pineapple slices and let them dry on paper towels. In a pan, melt brown sugar and 60g of butter over medium heat.
- Spread the mixture in the cake tin. Halve seven pineapple rings and arrange them around the tin, placing one in the centre.
- Cream the remaining butter and caster sugar until light and pale. Gradually add eggs, mixing well. Add vanilla and mix.
- Sift salt, baking powder, and flour into a bowl. Add milk and fold until smooth. Carefully spoon in pineapple slices, ensuring an even layer.
- Bake for 30 minutes or until a skewer comes out clean. Allow the cake to cool for a minute, then turn it out onto a plate.
- Serve to your guests or family.
Notes
- Use brown sugar for a richer caramel flavour.
- Don't overmix the cake batter; mix until just combined.
- Let the cake cool a bit before flipping to avoid spills.
Nutrition
Calories: 430kcal