This is a Boozy version of the Pineapple Upside Down Cake, infused with Pina Colada syrup and Rum to add an extra twist and to make the cake really moist and delicious. Pineapple Upside Down Cake was probably one of the first cakes I ever made at school. I think everyone remembers making one at some point in their childhood. It’s a really easy cake to make and is sticky, moist and fruity. You can serve it warm or cold and it’s a great winter warmer pudding. Not only is it tasty but It’ll bring back all those childhood memories and it looks like a real showstopper.
Did you know that pineapples are commonly known as the queen of fruits because of their crowns on the top. They are also considered to be a “Welcome” gift and signify friendship, hospitality and warmth so this is a perfect pudding to serve to any of your family and friends.
I always thought Pineapple upside down cake was a traditional English dish but apparently it is originally an American pudding. It dates back hundreds of years ago when cast-iron skillets were used over open fires. To make a sweet pudding they would put fruit at the bottom of the skillet and pour cake mixture on top and then turn out the cake when it was cooked so that the fruit was on top. They apparently started using pineapple in these upside down cakes after James Dole invented tinned, sliced pineapples in the early 1900s.
You will need:
1 x 8″ round glass dish or an 8″ round cake tin
8 oz Self Raising Flour
8 oz Butter
8 oz Caster Sugar
1 tsp Vanilla Essence
I Large tin of pineapple rings in syrup or juice
Glace Cherry Halves
For the Syrup:
4 Tbsp Pina Colada Syrup
2 Tbsp Rum
2 Tbsp Golden Syrup
Grease and line your chosen cake dish
To make the syrup:
Mix the Pina Colada Syrup with the Rum and Golden syrup
To make the Cake:
Place your sugar and butter in a bowl and mix together until fluffy, add the egg gradually and mix together until blended.
Sieve the flour and fold in.
Add the Vanilla essence
Pour your mixed syrup into a large bowl and place your drained pineapple rings into the syrup. Spoon in a little of your syrup mixture into your cake tin, enough to cover the bottom of the tin. Take the rings out one by one and position them in the bottom of the tin. I started with the middle one first and then added the rest around it. Cut out a bit of the rings to make the rings smaller if necessary. Once the bottom is covered, place the cherries upside down in the middle of the pineapple rings and spoon a little more syrup onto the top. Cover this with your cake mixture.
Place in a preheated oven at 180 degrees or 160 degrees for a fan oven and cook for around 45 minutes- 1 hour ( use a cake skewer to check if the cake is done- it should come out clean when the cake is fully cooked)
Leave to cool in the tin
Once the cake is cooler in the tin, poke some holes into the top of the cake with a fork and gradually spoon the rest of the mixed syrup onto the top of the cake- waiting for the syrup to sink into the cake before you add more syrup. Do this until all the syrup is absorbed by the cake
Remove the cake from the tin by placing your chosen plate onto the top of the tin and then turning it upside down so the cake slides out easily onto the plate with the Pineapples at the top.
Serve Warm for the best taste with custard, a dollop of ice cream or whipped cream.