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.
Imagine a soft cake that melts in your mouth, topped with sweet, caramelized pineapple rings.
It’s a mix of sweetness and a hint of tanginess from the pineapple. It’s like a tropical vacation for your taste buds.
How Does Mary Berry Pineapple Upside Down Cake Taste Like
The cake is soft and moist with a gentle vanilla flavour that goes well with the pineapple. But the best part is the sticky pineapple topping that adds a delightful contrast in texture and a burst of tropical goodness.
I’ll never forget when I first tried Mary Berry’s Pineapple Upside Down Cake. It was at a family gathering, and my aunt surprised us with it. When she flipped the cake onto a platter, the pineapple rings looked beautiful.
With their golden-brown, syrupy shine, I couldn’t wait to taste it. The moment I did, I was hooked. The soft cake and sweet, caramelized pineapple were amazing. I had to get the recipe.
Ingredients To Make Mary Berry Pineapple Upside-Down Cake
- Pineapple rings (drained) = 250g
- Butter (unsalted) = 235g
- Light brown sugar = 4 tablespoon
- Caster sugar = 175g
- Beaten eggs = 3
- Self-rising flour = 175g
- Vanilla bean paste = ½ teaspoon
- Milk = 2 tablespoon
- Salt = 1 pinch
- Baking powder = 1 teaspoon
How To Make Mary Berry Pineapple Upside Down Cake
Step 1
Preheat your oven to 180°C and grease a 20cm cake tin.
Step 2
Drain pineapple slices and let them dry on paper towels. In a pan, melt brown sugar and 60g of butter over medium heat.
Step 3
Spread the mixture in the cake tin. Halve seven pineapple rings and arrange them around the tin, placing one in the centre.
Step 4
Cream the remaining butter and caster sugar until light and pale. Gradually add eggs, mixing well. Add vanilla and mix.
Step 5
Sift salt, baking powder, and flour into a bowl. Add milk and fold until smooth. Carefully spoon in pineapple slices, ensuring an even layer.
Step 6
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.
Step 7
Serve to your guests or family.
Recipe Tips
- 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.
FAQs (Frequently Asked Questions)
Can I use canned pineapple?
Yes! Canned pineapple works well, just drain it.
Can I use fresh pineapple?
Fresh pineapple is fine, but remove the tough core and slice it thin.
How to prevent sticking to the pan?
Grease the pan well and arrange pineapple slices evenly at the bottom.
What to serve with Mary Berry Pineapple Upside Down Cake?
- Vanilla Ice Cream: Enjoy with creamy vanilla ice cream.
- Whipped Cream: Add light and airy whipped cream.
- Fresh Berries: Serve with strawberries or blueberries for a sweet contrast.
- Mint Leaves: Garnish with fresh mint leaves for colour and freshness.
How to store Mary Berry Pineapple Upside Down Cake?
Keep your Mary Berry Pineapple Upside Down Cake fresh by covering it with plastic wrap or foil and storing it in the refrigerator. It’s good for up to three days. If you have leftovers (rare!), freeze individual slices for later.
In Closing
Mary Berry’s Pineapple Upside Down Cake is a classic dessert that’s easy to make and hard to resist. Share it with loved ones or savour a slice on your own. It’s tropical flavours and sweet goodness will brighten your day.
So why wait? Make this delightful dessert and enjoy every bite of its magic. Enjoy!
More Amazing Recipes
- Maggiano’s Gigi’s Butter Cake Recipe
- Mary Berry Damson Jam Recipe
- Delia Smith Red Cabbage Recipe
- Mary Berry Rock Cakes Recipe
Mary Berry Pineapple Upside Down Cake Recipe
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.
