Description
A tropical pineapple upside-down cake with caramel, honey, rich double cream, and bright cherries. Moist, glossy, and perfect for gatherings.
Ingredients
Scale
- 200g sugar
- 1 tablespoon honey
- 1 can of pineapple slices (reserve syrup)
- 10 maraschino cherries
- 350g double cream
- 200g sugar
- 4 tablespoons pineapple syrup
- 4 eggs
- 300g self-rising flour or flour + baking powder
Instructions
- Preheat oven to 350°F (175°C). Melt sugar and honey until amber, then spread in pan.
- Arrange pineapple slices and cherries.
- Beat double cream with sugar. Add pineapple syrup.
- Mix in eggs one at a time.
- Fold in sifted flour gently.
- Pour batter over fruit.
- Bake 50 minutes until toothpick comes out clean.
- Cool and loosen caramel by placing the pan in hot water for 4 minutes. Flip onto plate.
Notes
- Add toasted coconut for texture.
- Use fresh pineapple only if sliced thin.
- Serve warm for best flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg