HOT PINEAPPLE UPSIDE DOWN CAKE, family style; part prep in advance; dairy free opt

At this time of year an exotic fruit like pineapple, baked and served hot, brings untold pleasures ... 

  Pineapple Upside Down Cake, with dark toffee & fresh ginger

''This is sublime; I love this -- it's a perfect winter pudding!' Taster

updated 2025; First posted Nov 2016

This is a family version of the Sophisticated Pineapple Upside Down Cake published awhile ago which was aimed squarely at adults and featured alcohol and  plenty of fresh ginger. 

This version is  suitable for kids and family gatherings. There's less fresh ginger, and tinned pineapple can replace fresh, pleasing both cook and kids.  There's no doubt, however, fresh is healthier so if you plan on using fresh, poach lightly in orange juice to tenderise

Either way, despite managing to reduce sugar and increase fibre, the cake will still taste fabulous.  

Cost: £4'ish (2025)
Serves: 6-9, depending on portion control (recipe halves nicely)

Ingred:

Toffee Base:   
   42gm/1.5oz unsalted dairy or vegan butter

   21gm/3/4oz soft brown sugar

   21gm/3/4oz white sugar

   1/2 tsp powdered cinnamon

   1/2 tsp powdered ginger 
 

   4 slices drained tinned pineapple in juice, not syrup, OR fresh ripe pineapple, core removed  (See pineapple for tips on preparing fresh pineapple )
  

Cake Batter:
   4oz/110gm room temp unsalted dairy or plant butter

   3 oz/85 gm soft brown sugar (or a 50-50 mix of brown & white)
   2 eggs at room temp, lightly beaten
   1/2 tsp vanilla extract

   4oz/110 gm plain flour
   2 oz/57gm wholemeal brown flour
   1.5 tsp baking powder
   2 tbsp dairy or plant (pref) almond milk

   crystallised ginger (opt)

Method:

1. Prepare a 9x9 inch or eqiv cake pan; line the bottom with greaseproof paper; if using a square or rectangular pan, put a strip of greaseproof paper down the middle with the edges hanging over 
2. If cooking straight away, pre-heat oven to 350f/180c/170fan
3. Make the toffee base: melt the butter over med heat, add sugars; beat well with a wooden spoon until throughly blended; stir in cinnamon and ginger
4. Pour base into the bottom of the cake pan & spread to the edges; quickly place pineapple rings on top; place half a sugared cherry in the centre of the pineapple ring; set aside
5. Using hand held or tabletop beaters, whisk butter and sugar until pale and thick; it will take a few minutes
6. Add eggs, little by little, beating well in between; it will look curdled but will be ok
7. Add vanilla; beat well
8.  Add 1/3 flour/baking powder mix; beat until just mixed, scraping the sides 
9. Add 1 tbsp milk; beat just until incorporated
10. Add second third of flour mix; beat; scrape sides of bowl
11. Add 2nd tbsp milk; beat
12. Add final third of flour; beat till just incorporated; scrape sides of bowl
13. Use big spoonfuls of the batter to plop gently on pineapple and toffee base, spreading carefully so as not to disturb the pineapple, until evenly distributed
14. (If baking later: cover with cling film, pressing  down on the batter so that no air can get at the surface; refrigerate a few hours or overnight; remove at least one hour before baking to allow batter to relax.  Pre-heat oven to 350f/180c/170fan)
15. If baking right away, place in center of oven
16. Bake 50 mins to an hour; check with a cocktail stick; if it comes out clean and almost dry, it is done.  Be careful; if the stick is a bit damp you might think it has pierced the pineapple but dampness will likely mean the centre bottom has not cooked.  There is no problem if the top of the cake gets browner than normal; it will be unseen as it will be on the bottom of the serving platter. 
17. Rest cake in tin 10 mins on a cooling rack 
18. Run a knife between the cake and the cake tin.  Remove any children from the vicinity.  Wearing oven gloves, place a serving plate with a lip upside down over the tin, enclosing the edges; this will ensure any (very hot) toffee sauce will end up on the the plate or the cake, not down your arm!  Hold the plate and cake dish firmly in place and turn rightside up.  The cake should slide out easily.  
19. Serve with hot custard (tinned is fine) or single, double or clotted cream.  

Comments:
'I love the ginger and pineapple; it's got a hint of summer fruit that's perfect for shorter, darker days.' Middle-aged poltico.  

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See How To Cook with Ginger ..
            

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission