Hairy Bikers Pineapple Upside-Down Cake Recipe

This Hairy Bikers Pineapple Upside-Down Cake Recipe is a classic and nostalgic bake, which includes juicy pineapple rings and a buttery caramel topping. It’s a classic, foolproof recipe, ready in about 55 minutes.

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Hairy Bikers Pineapple Upside-Down Cake Recipe Ingredients

For the Topping:

• 50g butter, softened
• 50g soft light brown sugar
• 1 x 435g can pineapple rings in juice, drained (juice reserved)
• 6–8 glacé cherries

For the Cake:

• 125g self-raising flour
• 1 tsp baking powder
• 125g caster sugar
• 125g butter or margarine, very soft
• 2 large eggs
• 2 tbsp reserved pineapple juice

How To Make Hairy Bikers Pineapple Upside-Down Cake Recipe

1. Preheat and prepare the tin: Preheat oven to 180°C (160°C Fan / Gas 4). Use a deep 20cm (8in) round cake tin with a solid base.
2. Make the caramel base: Beat softened butter and brown sugar together. Spread evenly over the base of the tin.
3. Arrange the fruit: Lay pineapple rings over the sugar mixture. Place a glacé cherry in the centre of each ring and fill gaps with extra cherries.
4. Mix the cake batter: Add flour, baking powder, caster sugar, butter or margarine, eggs, and pineapple juice to a bowl. Beat for 1–2 minutes until smooth and pale.
5. Fill the tin: Spoon the batter gently over the fruit and spread evenly without disturbing the topping.
6. Bake the cake: Bake for 35–40 minutes until golden and a skewer inserted into the centre comes out clean.
7. Turn out and serve: Rest the cake for 2–3 minutes, then carefully invert onto a serving plate so the caramel topping drizzles over the cake.

Recipe Tips

• Why use a solid-base tin? A loose-bottomed tin may leak the caramel topping.
• How to stop the topping sticking: Turn the cake out while still warm.
• Can I use fresh pineapple? Yes, but slice thinly and pat dry before using.
• How to get an even rise: Spread the batter gently and bake on the middle shelf.
• Can I make this ahead? Best enjoyed on the day but keeps well overnight.

What To Serve With Pineapple Upside-Down Cake

This retro cake tastes even better with:

• A cup of tea or coffee
• Vanilla custard
• Pouring cream
• Vanilla ice cream
• Greek yogurt

How To Store Pineapple Upside-Down Cake

Room Temperature: Store covered for up to 2 days.

Refrigerate: Can be refrigerated for up to 3 days; bring to room temperature before serving.

Freeze: Freeze without topping disturbance for up to 1 month. Thaw fully before serving.

Pineapple Upside-Down Cake Nutrition Facts

• Calories: 380 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 260mg
• Total Carbohydrate: 46g
• Dietary Fiber: 1g
• Sugars: 33g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why did my cake stick to the tin?
It may have cooled too long—turn it out while still warm.

Can I use a loaf tin instead?
Yes, but arrange the pineapple carefully and adjust baking time.

What if my caramel is too runny?
Make sure the butter and sugar are well mixed before spreading.

Can I add spices?
A pinch of cinnamon or ginger works well with pineapple.

Is this cake served hot or cold?
It’s best served warm or at room temperature.

Try More Recipes:

• Hairy Bikers Key Lime Pie Recipe
• Hairy Bikers Halloumi Tray Bake Recipe
• Hairy Bikers Cassoulet Recipe