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 They were originally made in cast iron skillets and flipped onto the plate when finished which displayed the fruit.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!
How to make Pineapple Upside Down Sandwich Cake
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. Then I mixed together butter and golden caster sugar.
I added eggs and vanilla extract and mixed them in, then mixed in pineapple juice and self raising flour.
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.
Can this cake be made in different sized tins?
Yes! Check out my Conversion Guide to find out how to adjust the ingredients.
Can this cake be frozen and how should it be stored?
Due to the fresh cream filling this cake, it should be stored in the fridge and eaten within 2-3 days. You can freeze the cake layers, without the jam and whipped cream. Wrap them well and freeze for up to three months.
Can you make this cake with plain or all purpose flour?
Yes, you can swap the self raising flour for the same amount of plain or all purpose flour. You will also need to add 2 ½ teaspoons (proper measuring spoons, not the kind you stir coffee with) of baking powder.
Tips for making the Pineapple Upside Down Sandwich Cake:
- You can arrange the pineapple slices in any way you like, and even add more cherries too, be creative!
- I used strawberry jam to fill the cake, you could also use raspberry jam or cherry jam
- You can use regular caster sugar if you can't get hold of golden caster sugar
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup is the closest thing to it, however I've not tested this recipe with light corn syrup
Recommended equipment & ingredients*
- 8" cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Round cake tin liners
- Electric hand mixer
- Glace cherries
- Golden syrup
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Pineapple Upside Down Sandwich Cake
For the cake
- 2 tbsp Caster sugar
- 3 Glace cherries cut in half, or more if you like
- 432 g Tin of pineapple rings in juice
- 250 g Butter
- 250 g Golden caster sugar
- 4 Eggs large
- 1 tsp Vanilla extract
- 300 g Self raising flour
- ¼ tsp Bicarbonate of soda
- 3 tbsp Golden syrup
For the filling
- 200 ml Double cream
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar
- 130 g Strawberry jam or raspberry
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line two 8" sandwich tins (that are at least 2" deep)
- Drain the juice from the pineapple rings into a bowl until you have 100ml, then discard the rest (or drink it!)
- Sprinkle the bottom of one cake tin with the caster sugar, then arrange the pineapple rings and glace cherries in a pattern on top
- Using an electric whisk, mix the butter and golden caster sugar together until fluffy
- Then add the eggs and vanilla extract, and mix in, then mix in the pineapple juice
- Add the self raising flour, mix well and divide the mixture between the two cake tins. Use scales for accuracy
- 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
- 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
- Heat the golden syrup up in a pan on a low heat, brush it over the top of the cake
- Serve immediately, store any leftovers in the fridge and eat within 2 days
If you like this, check out more of my Cake recipes!
Recipe adapted from Good Food