Description
Mary Berry’s pineapple upside down cake delivers classic British charm with caramelized golden rings nestled in a buttery, tender sponge. Nostalgic flavors and elegant presentation make this dessert a crowd-pleasing centerpiece for afternoon tea or family gatherings.
Ingredients
Scale
Main Ingredients:
- 1 fresh pineapple, peeled, cored, and sliced into rings
- 3 eggs
- 1 ½ cups (180 grams) all-purpose flour
- ¾ cup (170 grams) butter
Sweeteners:
- ¾ cup (165 grams) packed dark brown sugar
- ½ cup (100 grams) white sugar
- ¾ cup (180 milliliters) unsweetened pineapple juice
Baking and Flavoring Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Thoroughly coat a 9-inch (23-centimeter) cake pan with melted butter, ensuring complete coverage to prevent sticking.
- Create a delectable caramel base by whisking together 5 tablespoons of melted butter, dark brown sugar, and 1/4 cup (60 milliliters) of pineapple juice until smooth and well-combined.
- Pour the caramel mixture into the prepared pan, distributing it evenly across the bottom, then artfully position pineapple rings to create an attractive pattern.
- In a large mixing bowl, sift together flour, salt, white sugar, and baking powder to eliminate any potential lumps and ensure uniform ingredient distribution.
- Separate egg whites and yolks with precision. Whip the egg whites using an electric mixer until they form stiff, glossy peaks that hold their shape.
- Beat two egg yolks until they transform into a pale, creamy yellow color. Incorporate the remaining 1/2 cup (120 milliliters) of pineapple juice, vanilla extract, and remaining melted butter into the yolks.
- Gradually fold the liquid mixture into the dry ingredients, stirring until just combined to maintain the batter’s light texture.
- Gently incorporate the whipped egg whites into the batter, using a folding motion to preserve the air bubbles and ensure a fluffy consistency.
- Carefully pour the batter over the arranged pineapple rings, spreading it evenly to cover the entire surface.
- Place the cake pan in a preheated oven at 400°F (205°C) and bake for approximately 30-35 minutes, or until the cake springs back when lightly touched and develops a golden-brown surface.
- Remove from the oven and allow the cake to cool in the pan for 10 minutes, which helps the caramel layer set slightly.
- Prepare a serving plate larger than the cake pan. Place the plate over the pan and swiftly invert the cake, allowing the pineapple design to be revealed. Let the cake rest for a few moments before carefully lifting the pan.
Notes
- A stunning dessert that magically transforms humble ingredients into a caramelized masterpiece.
- Whipping egg whites separately guarantees an incredibly light, cloud-like cake texture.
- Ripe pineapple rings deliver an intense tropical burst of flavor that elevates the entire experience.
- Room temperature ingredients create a silky-smooth batter that bakes into perfect golden perfection.
- An effortless recipe that looks professionally crafted but requires minimal culinary skills.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg