pineapple upside-down cake



2 tbsp soft light brown sugar

30g unsalted butter, softened, plus extra for greasing

Small tin (about 227g) pineapple rings in juice, drained and juice reserved

4 glacé or maraschino cherries, halved

For the sponge

175g unsalted butter at room temperature

175g caster sugar

175g self-raising flour

3 large free-range eggs

50g desiccated coconut

½ tsp vanilla bean paste

Pinch ground cinnamon


1. Heat the oven to 180°C/fan 160°C/gas 4. Grease and line the base of a 20cm round cake tin with baking paper. To make the topping, mix the brown sugar and the 30g butter in a small bowl, then spread across the base of the tin with a spatula to cover (this will help the pineapple to caramelise).

2. Place a pineapple ring in the centre of the tin. Slice the remaining rings into half-moons, then arrange around the centre ring, cut sides against the edge of the tin. Place a cherry, cut-side up, in the middle of each pineapple piece.

3. For the sponge, put all the sponge ingredients in a large mixing bowl with 3 tbsp of the reserved pineapple juice. Beat with a wooden spoon until fully combined. Spoon the batter over the pineapples, then smooth the surface with the back of a spoon.

4. Bake in the middle of the oven for 1 hour or until the sponge is risen and golden, and a skewer pushed into the centre comes out clean. Leave to cool in the tin for 5 minutes, then invert onto a wire rack, carefully peel off the baking paper and leave to cool completely. Serve with a big blob of clotted cream and a nice cup of tea.


  • Dreamers Farm
  • Southside Farm


  • Dreamers Farm


  • Dreamers Farm