Pineapple Upside Down Sandwich Cake

Pineapple upside down cake has stood the test of time – it was created in the 1920s and is still loved today! It all started when pineapple became available in canned form and the companies producing it used the recipe in their advertising. They were originally made in cast iron skillets and flipped onto the plate when finished which displayed the fruit. This Pineapple Upside Down Sandwich Cake is a modern version which turns it into a sandwich cake filled with jam and fresh whipped cream, it’s a great family dessert that everyone will love!

Jump straight to the recipe!

I lined and greased two sandwich tins. I sprinkled the bottom of one cake tin with caster sugar. In the same tin I arranged the pineapple rings and glace cherries.

To the pineapple juice I added the melted butter,  golden caster sugar, eggs, vanilla extract and self raising flour, and mixed it all together.

I divided the mixture into the two cake tins, using scales for accuracy.

The cakes baked for 30-35 minutes.

  

I spread a layer of jam onto the non-pineapple side, then piped the cream on top.

I put the pineapple side on top and the Pineapple Upside Down Sandwich Cake was done! I love how effective the look of this cake is! The pineapple neatly arranged on top looks fantastic and saves the need for any other kind of decoration. Something the bakers of any decade can appreciate!

This Pineapple Upside Down Sandwich Cake was so delicious! The sponge is lovely and light with a hint of pineapple flavour, the jam and cream in the middle is the perfect combination, and the juicy pineapple on top is so yummy!


Pineapple Upside Down Sandwich Cake

Servings 12

Ingredients

  • 2 tbsp Caster sugar
  • 12 Glace cherries
  • 432 g Tin of pineapple rings in juice
  • 240 g Butter melted
  • 250 g Golden caster sugar
  • 4 Eggs large
  • 1 tsp Vanilla extract
  • 300 g Self raising flour
  • 300 ml Double cream whipped
  • 170 g Strawberry jam

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line two 8" sandwich tins

  2. Drain the juice from the pineapple rings into a bowl until you have 100ml, then discard the rest

  3. Sprinkle the bottom of one cake tin with the caster sugar, then arrange the pineapple rings and glace cherries in a pattern on top

  4. To the pineapple juice add the melted butter and golden caster sugar and mix together

  5. Then add the eggs and vanilla extract, and mix in

  6. Then add the self raising flour, mix well and divide the mixture between the two cake tins. Use scales for accuracy if needed

  7. Bake the cake for 30-35 minutes until golden brown and a skewer inserted comes out clean. Remove from the tins and leave to cool fully

  8. Spread the jam onto the non-pineapple sponge, then pipe of spread the cream on top of the jam. Then top with the pineapple sponge

  9. Serve immediately, store any leftovers in the fridge and eat within 2 days

Recipe adapted from Good Food

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