Pineapple Upside Down Sandwich Cake
Two layer sponge cake with a retro pineapple top, filled with jam and cream
Servings 12
Calories 513kcal
Ingredients
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
Instructions
- 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
Nutrition
Calories: 513kcal | Carbohydrates: 61g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 207mg | Potassium: 123mg | Fiber: 1g | Sugar: 39g | Vitamin A: 986IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
