Pineapple And Ginger Upside-Down Cake Recipe

Name: Pineapple And Ginger Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 2 ounces butter (1/4 cup); 2 ounces brown sugar (1/6 cup); 1 (227 g) can pineapple rings (drained weight 140g); 2 candied cherries, halved (optional); Cake; 4 ounces butter (1/2 cup); 4 ounces light brown sugar (2/3 cup); 2 eggs, beaten; 4 ounces self-raising flour (1 cup); 2 teaspoons ground ginger

Servings: persons

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.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Topping, 2 ounces butter (1/4 cup), 2 ounces brown sugar (1/6 cup), 1 (227 g) can pineapple rings (drained weight 140g), and more.

Yes, Pineapple And Ginger Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple And Ginger Upside-Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions