Spiced Pineapple Upside-Down Cake Recipe

by Clare Major last updated -

 Likes  Comments

Pineapple upside-down cake is an old favorite, with a caramelized pineapple layer in the bottom as the cake tin. That, together with the overall sponginess of the cake, makes for quite a savory delight. Pineapple upside-down cake is most suitable as a tea time treat with cream and can also be served with custard for dessert. Its versatility is what makes it so special and can be enjoyed by all.

How To Make Spiced Pineapple Upside-Down Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Titillate your taste buds with this sinfully delicious dessert!
    Servings
    8 people
    Cook Time Passive Time
    1 hour 1 hour
    Servings
    8 people
    Cook Time Passive Time
    1 hour 1 hour
    How To Make Spiced Pineapple Upside-Down Cake
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Titillate your taste buds with this sinfully delicious dessert!
      Servings
      8 people
      Cook Time Passive Time
      1 hour 1 hour
      Servings
      8 people
      Cook Time Passive Time
      1 hour 1 hour
      Ingredients
      For caramel
      For cake
      To garnish
      Servings: people
      Units:
      Instructions
      1. To make the caramel, place the butter, mixed spice and sugar into a pan and warm until the butter is completely melted and the sugar bubbling. Set it aside till it cools down.
      2. Prepare your tin and line thoroughly with greaseproof paper.
      3. Now, remove the skin of the pineapple and cut them either into rings (if using a round tin) or into segments (if using a loaf tin).
      4. Place your pineapple into the base of the tin and pour over the cooled caramel.
      5. Preheat your oven to 160 degrees C.
      6. To make the cake cream, beat the butter and sugar until they turn fluffy and light. Thereafter, add the eggs, one by one, and then add the spices, flour, and bicarb. Mix until combined and then add the milk, mixing slowly until you have a glossy & smooth cake batter.
      7. Pour it into a prepared tin and bake it in a preheated oven for 45 mins.
      8. Leave it to cool for 10 minutes before you put it into a refrigerator.
      9. To make the cream, whip it along with the icing sugar until soft peaks form in the mixture. Thereafter, add rum to it.
      10. Serve with dried pineapple ‘flowers’ and spiced rum cream.
      Recipe Notes
      • This cake freezes well. So, just take off the dried pineapple flowers before freezing
      • Seasonal alternatives include rhubarb & apple, use these fruits just the way pineapple is used in this recipe.
      • You can use a different flavor such as ginger. You can either use powdered ginger in the sponge cake or stem ginger in the topping.
      • If you are serving it as a warm dessert, serve it with Rum & Raisin ice cream or a spiced custard.

      If you have tried this recipe, we would love your feedback in the comments section below. And while we can’t taste it, we would love to see how it turned out! You can connect with us on Facebook or Instagram and tag your picture with #organicfactsrecipes. To submit a recipe, write to us at [email protected].

      References
      About the Author

      Clare Major, the founder of Seasoned Cookery School located in UK, aspires to create many long lasting memories for all visitors who experience her wide range of cookery courses and events. Seasoned was founded in 2010 and has chefs from across the UK, who have different culinary specialities.