Pineapple and Ginger Upside-Down Cake

Total Time
55mins
Prep 20 mins
Cook 35 mins

This was the first cake I ever made by myself seeing as it's soo simple. I find the pineapple flavor gets stronger the night after, and as a result the ginger flavor decreases. You can omit the ginger if you wish but I find the flavors really compliment each other. I originally got the recipe from a book but had to tweak a thing or two and so now this is just right. Produces one small cake

Ingredients Nutrition

Directions

  1. Grease an 8 inch tin.
  2. To make topping: put the butter and sugar into a small bowl and beat together till nice and fluffy.
  3. Pour into tin. Place pineapple rings on top and cherries in the middle, personally I hate cherries so I never use them.
  4. To make the cake. beat together sugar and butter till fluffy.
  5. Mix in the pre-beaten eggs a little at a time.
  6. Sift in flour and ginger and mix.
  7. Add the pineapple juice from tin - I normally don't use quite all of it, but over 3/4. The batter should be quite thin. Mix again.
  8. Pour batter into tin, smoothing the top.
  9. Bake at 180C/360F for 35 mins, or until an inserted toothpick or knife comes clean and cake is golden on top. I find that if the cake is golden on top but the middle isn't cooked, lowering the heat to 140 degrees C (280 F) and baking until middle is cooked is the best solution and sometimes if a cake is being particularly stubborn with the middle not cooking lowering it further to 100 degrees C (200F) Although I've never had to with this particular cake.
  10. When cake is ready turn over and release tin so the pineapple rings are on top.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a