A quick and simple recipe for a favourite old time classic…
Pineapple Upside-Down Cake
This is a very quick and easy to follow recipe for a very yummy and moist pineapple upside-down cake!
This is from a classic recipe from my old school home economics book. Near the end of this post you can find the recipe to print!
The first time I ever made pineapple upside-down cake was during my cookery lesson back in High School when I was 12 or 13 years old. I don’t know why, but I still have the original H.E book from back then, and for many years I was just using it to make my favourite banana cake. It never occurred to me to turn more pages and try other top recipes from my school days.
I was reminded of this classic cake just a few weeks ago by a lovely Armenian lady. She asked me to bake it with her two little boys, as it was a cake her mum used to make back in Armenia! I was very surprised that she knew about pineapple upside-down cake. I was under the impression that it was a typical English cake from the 80’s that only us school kids were told to bake in cookery class.
Seems like Pineapple Upside-Down Cake could well be a favourite cake in many a country!? …
Please leave a comment and let me know where you know this scrummy cake from! It would be very interesting to know.
Out of curiosity, I looked at a few other pineapple upside-down cake recipes online, but was put off by the ‘complexity’ – many recipes talked about using buttermilk (hard for me to get as I live in Spain and I’ve never seen it here) and using other ingredients that left me thinking ‘maybe I’ll just stick to making banana cake’. But then I grabbed my childhood recipe book and jumped to the index. I was so happy to discover this long forgotten, simple and effective pineapple upside-down cake recipe. It’s really no fuss and is quick to make. There is even a simple recipe on how to make an accompanying ‘pineapple and lemon sauce’ – YUM!
Make sure you give it a try – your whole family will be delighted, and also left with wonderful memories of a very yummy, retro style ‘Pineapple Upside-Down Cake’.
(I made a second pineapple cake a few weeks later for a friend’s birthday – you can see the photo at the end of this blog post)
So, here goes…
How to make Pineapple Upside-Down Cake
A simple recipe for Pineapple Upside-Down Cake
Serves about 5 people. 2 people if you are greedy like me! (My sister and I demolished this cake in a few minutes)
1 small can of pineapple rings (you will need 4 rings. KEEP the pineapple juice!)
4 glace cherries
About 2 full tablespoons of golden syrup (Lyle’s Golden Syrup is perfect for this! More info on this syrup after the recipe!)
100g / 4 oz self-raising flour. Use a packet of baking powder if you only can get plain flour. You can also mix the flour with wholemeal flour if you like.
100g / 4 oz soft margarine or butter.
100g / 4 oz caster sugar. You can also use brown sugar if you prefer.
*Optional – a dash of mixed baking spice. A handful of sultanas.
First start by turning on the oven. 180ºC, or gas mark 4. Place the shelf in the middle of the oven.
Grease a medium sized cake tin or cake vessel. If you use a large cake tin then you will need to double all the ingredients.
Spoon in the 2 spoons of golden syrup to cover the bottom of the baking vessel (I used a pyrex dish). Drain the pineapple rings and place them on the syrup. Put a glazed cherry in the middle of each ring.
Sieve the flour into a mixing bowl. Add in the margarine/butter, sugar, and eggs. (Now is the time to add in the mixed spice and sultanas if you want them in your cake). Beat well until the mixture is light and fluffy.
Spread this mix carefully into your baking vessel, making sure to cover all of the pineapple rings.
Bake for about 45 minutes until the cake is firm. Use a skewer to test if it is fully baked in the middle.
If you see your cake is still raw in the middle, turn the heat down, place foil and a sheet of newspaper underneath the baking vessel, then also place foil over the baking vessel – this will prevent your cake from burning on the top and bottom. Disclaimer – if you do this, then keep checking on your cake, do not leave it unattended.
When your cake is thoroughly baked, turn it out onto a plate. Serve with either custard – or pineapple and lemon sauce…
Pineapple and lemon sauce
Syrup from the pineapple juice.
A glass of cold water.
1 heaped teaspoon of cornflour or arrowroot.
1 rounded teaspoon of sugar.
2 teaspoons of fresh lemon juice.
Put the syrup from the tin of pineapples into a measuring jug. Add enough water to make 250ml / 1.5pt liquid. Put this into a small pan and add a rounded teaspoon of cornflour or arrowroot, a rounded teaspoon of sugar and 2 teaspoons of lemon juice.
Bring all this to the boil, stirring all the time, until thick.
Leave to cool.
Enjoy your Pineapple Upside-Down Cake!
PRINT THIS RECIPE
Lyle’s Golden Syrup…
A 454g tin of the classic Lyle’s Golden Syrup is the syrup that I use. (Also referred to as ‘Lion’s/Lyon’s Golden Syrup’) You may also use other golden syrups, such as the one by ‘Silver Spoon’.
You may of course also know other brands of golden syrup to use. But my personal favourite is the Lyle’s Golden Syrup. You can purchase it in the beautiful classic 454g tin, or get it in the squeezy bottles. If you select his brand from the internet, be sure to check that it is actually the Golden Syrup, as Lyle and Tate now do many other sauces and syrups in squeezy bottles whose packaging looks very similar – such as the maple syrup, strawberry or chocolate syrups, and the treacle.
If you are a person that purchases on Amazon, you can use the official links according to your country below this Post.
Here’s a great recipe how to make a scrumptious sponge cake without the use of butter or margarine
In Spain, it’s normal for people to make their sponge cakes without the use of butter or margarine, or milk!
What do they use instead then? you may ask yourself.
I was working in a nursery, when a mum came up to me and gave me a slice of her son’s birthday cake. Me, being a faithful lover of cakes and biscuits took it upon myself to wolf it down. And let me tell you, it was the yummiest cake ever! Yes, even more scrumptious than my banana and raisin cake.
I just had to know how this slice of palatable heaven had been brought into existence. The mum in question, Mrs. Wowwzers-This-Is-So-Tasty (Name changed to avoid you tracking her down and begging her to bake it for you) told me with a huge smile that it was the first time she had ever baked such a cake, and that the recipe in question had been given to her from a Spanish friend. With a huge beam, Mrs Wowwzers-This-Is-So-Tasty informed me that the cake contained absolutely no butter or margarine, and no milk. I didn’t even know such a feat was possible! I was brought up on the solid belief that all cakes had to contain butter or margarine. My recipe books were full of evidence.
So, come on, tell us – what was the magic ingredient that replaced the butter?
Some of you may already know or have guessed by now. Maybe some of you have always been using this substitute ingredient all along? Please let me now if you have, as it was new to my ears and all the people that I know.
Olive oil! Yes, Mrs Wowwzers-This-Is-So-Tasty informed me that Spanish people were accustomed to putting olive oil in cakes instead of butter or marge. And then she hit me again with yet another surprising ingredient. The cake also contained a pot of natural yogurt. Who would have thought – not me! And to astonish me further, she told me that also bicarbonate of soda was added in with the plain flour instead of baking powder or self-raising flour.
You can probably tell that I’m not a regular cake baker right! To me, all cakes were made with self-raising flour, eggs, butter, milk and sugar. Not once did it occur to me to be adventurous and use olive oil and soda. Thank you Mrs. Wowwzers-This-Is-So-Tasty for enlightening me and sending me on a path to messing up the kitchen counters and experimenting with items that are in the back of my cupboards.
I’ve since had quite a few attempts at making this no butter or milk sponge cake. Most of them turned out quite ok for an amateur. But see if you can do better and let me know how you get on.
Sometimes I sprinkle in raisins, and sometimes I don’t. Sometimes I add a squeeze of lemon juice. And sometimes I add in crushed almonds. It’s entirely up to you – it’s now your butter-free creation. And you don’t even need weighing scales or special measuring cups!
Recipe for Mrs Wowwzers-This-Is-So-Tasty’s butter-free sponge cake
3 medium sized eggs
1 cup of natural yogurt (I used a small 125g pot)
1 yogurt cup measure of olive oil
2 yogurt cup measures of sugar (brown or white)
4 yogurt cup measures of flour (wholemeal or plain)
1 heaped teaspoon of bicarbonate of soda
Let’s get started making this cake…
Separate the egg whites and beat them until the liquid is fluffy and white.
Add in the egg yolks and whisk it all together.
Add in all the other ingredients: measures of sugar, olive oil, flour, yogurt, bicarbonate of soda. (Squeeze in fresh lemon juice if you are doing a lemon cake)
Optional: You can either leave the mix like this, or add in any other ingredients that you may prefer. Such as one mashed banana. Mixed dried fruit. Crushed pineapple pieces. Canned cherries. Etc.
Now give it all a good mix.
Line/grease a cake tin – and pour in the mixture.
Place in a pre-heated oven at 180º for 40 mins. or until it is golden brown and baked all the way through. Test it with a skewer if needed.
Ice the cake if you wish
I turned my butter-free cake into a birthday cake by icing it and adding sprinkles.
Have you already introduced your child to the Mr. Men and the Little Miss characters? Every child’s bookshelf deserves to be stacked with at least 6 Mr. Men and Little Miss books!
The Mr. Men by Roger Hargreaves are such fun and lovable characters. With names such as Mr. Happy, Mr. Nosey, Mr. Bump, Mr. Small, Mr. Jelly, Mr. Greedy – and my all time favourite Mr. Tickle, children quickly fall in love with them and get immersed in their adventurous stories. The first books appeared shortly after 1971. The Mr. Men children’s series shot to fame on T.V’s across the U.K in 1974. It was narrated by the forever nostalgic voice of the English actor Arthur Lowe (1915 – 1982) The Mr. Men continue enjoying their well deserved fame, not just in the United Kingdom, but all over the world!
The Little Misses appeared in book form in 1981. Little Miss Sunshine, Little Miss Helpful, Little Miss Shy, and many more are out there to accompany the Mr. Men on their never ending adventures.
Once you know that your child is a Mr. Men / Little Miss fan – then it’s time to invite these characters into your home and have a dazzling children’s party with the Mr. Men and Little Misses as the guests of honour!
First think about making your own Mr. Men cupcakes!
Try this recipe for making perfect Mr. Men Cupcakes / Fairy Cakes
When you click on the link below, it will securely re-direct you to the official Mr. Men website where you will be able to view the recipe right away:
Please try to find supplies made from paper and recyclable material. There’s still way too much single use plastic out there! We definitely don’t need to use plastic straws any more.
Maybe you can get all the fun supplies at the shops in your area? If you are having difficulty to locate everything that you need, then all you have to do is search on Amazon, or use our link, and you’ll be sure to find what you are looking for to complete your Mr. Men / Little Miss party. The children will love it, and so will the adults that also grew up with The Mr. Men and the nostalgic voice of Arthur Lowe.
(Depending on your country) Amazon has lots of Mr. Men Party accessories to insure that the kids will have a great time having a Mr. Men or Little Misses themed birthday party.
Be sure to search Amazon for more accessories that display your child’s fav Mr. Men or Little Miss characters! – cake toppers, party bags, cups, napkins, tablecloths, banners, balloons, birthday cards, invitations, etc.
Build wonderful memories for each child who attends the party – treat each one to a little Mr. Men or Little Miss Birthday book to take home with them!?
This is our own apple & pear crumble recipe, so yes, we have to boast about how yummy it really is
Your kids will enjoy licking their bowls and asking for more. If they happen to be picky eaters and this apple and pear crumble doesn’t sound too inviting for your child’s palette, then after the recipe you will see other options.
Now, let’s get ready to crumble!…
You will need…
3 medium/large cooking apples (any type of apple is actually also ok, it’s just that cooking apples are yummier due to their tart taste – Granny Smith apples are the best example of a sour, tart apple)
4 medium sized pears
65g of brown sugar and 65g of white sugar (You can just stick to white or brown sugar if you wish)
55g of wholemeal flour 55g of white flour (Again, you can just use one type of flour if you wish)
50g of butter (or margarine if you prefer)
A handful of raisins or sultanas
All spice for baking (Or a pinch of nutmeg)
Heat the oven to gas mark 5 or 109ºC. Place the shelf just above the centre of the oven
Put the flour into a mixing bowl. Rub in the butter, then stir in just 75g of the sugar at this stage!
Cut the apples and pears into quarters, then remove the peel and core.
Separate the apples from the pears (This is because the apples need to be stewed a bit and the pears don’t)
Cut the apples and pears into slices. Place the pears into an ovenproof dish (approx. 1 litre dish)
Place the apples into a cooking pot. Add a small amount of water just to barely cover the bottom of the pot. Add in the rest of the sugar. Add in the raisins. Add in half a teaspoon of all spice or a pinch of nutmeg. Leave to simmer for about 5 minutes, or until the apples are soft, but not mushy.
Pour the apples and sultanas onto the pears. Give it a little stir.
Sprinkle the crumble mixture over the fruit – then pop it in the oven
Bake for about 40 minutes until the fruit is soft and the crumble is a pale golden brown.
Best served with hot custard, or ice-cream
Be adventurous! Next time make a crumble with a different kind of fruit…
(Use a total of 500g of fruit for each of these crumble recipes)
Blackberry and apple crumble
Can you think of anymore types of crumble to try?
How about getting more adventurous and trying out recipes from TASTY!?
‘TASTY’ is the name of the famous social food network – most of you will know it from your social media feeds, produced by Buzzfeed.
The recipes looks so easy in the videos. And the results always look scrumptious. Do you think you can do the same? Now you can find out. For anyone who is enthusiastic about cooking, willing to learn or further their cooking and baking abilities, this is for you!…
‘Tasty’ have a brilliant series of cookbooks:
TASTY – Desserts – 75 naughty, sweet treats. Inspiring and delightful desserts. For any level of experience. A great book for anyone who enjoys home baking.
TASTY – Latest & Greatest – 80+ recipes. A mix of meat and vegetarian recipes. Comfort food and also healthy food. Yummy desserts too.
TASTY – Ultimate – 150 recipes. Full of hacks and techniques. Shows you how to master the cooking basics. Food for meat eaters and vegetarians. Snacks for hosting guests, and making desserts.
TASTY – Every Day – 75 recipes. You’ll find easy clean up meals, one pot meals, slow cooker meals, and no cook meals.
TASTY – Pride – 75 innovative recipes. This cookbook also has inspiring stories from prominent LGBTQ cooks and foodies.
Make sure you check to see if you are buying a kindle book or a paperback or hardback book