Pineapple & cherry upside-down sandwich cake

Pineapple & cherry upside-down sandwich cake is a lacto ovo vegetarian dessert. One portion of this dish contains approximately 7g of protein, 32g of fat, and a total of 579 calories. This recipe serves 10 and costs 95 cents per serving. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. 206 people have made this recipe and would make it again. If you have double cream, glace cherries, vanillan extract, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is not so excellent. Similar recipes are Boozy Grilled Pineapple Cherry Upside-Down Cake, Gluten Free Pineapple Cherry Upside Down Dump Cake, and Pineapple Upside-Down Cake.

Servings: 10

Preparation duration: 60 minutes

Cooking duration: 30 minutes

 

Ingredients:

250g pack butter, melted, plus a knob to grease

250g golden caster sugar, plus 2 tbsp

1 can pineapple rings

3 glacé cherries, halved (we used red dyed ones to keep it classic, but the choice is yours)

300g plain flour

1 tsp baking powder

½ tsp vanilla extract

4 large eggs

6 tbsp cherry jam

250ml double cream

1 tbsp caster sugar

Equipments:

oven

mixing bowl

whisk

wire rack

skewers

Cooking instruction summary:

Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster sugar in the base of one of the tins. Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glac cherries. Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth. Divide the mixture evenly between the tins it should be runny enough to pour over the pineapple to cover. Bake for 30 mins or until a skewer poked into the middle comes out clean. Leave for 5 mins, then turn out the cakes onto a wire rack (pineapple-side up), peel off the parchment and cool. Spread the jam over the cooled sponge without the pineapple. Whisk the cream, sugar and vanilla until thick, then spoon over the jam. Gently sit the pineapple sponge on top, and dust with a little icing sugar. Best eaten within 48 hours.

 

Step by step:


1. Heat oven to 180C/160C fan/gas

2. Grease 2 x 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster sugar in the base of one of the tins.

3. Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glac cherries.

4. Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth. Divide the mixture evenly between the tins it should be runny enough to pour over the pineapple to cover.

5. Bake for 30 mins or until a skewer poked into the middle comes out clean. Leave for 5 mins, then turn out the cakes onto a wire rack (pineapple-side up), peel off the parchment and cool.

6. Spread the jam over the cooled sponge without the pineapple.

7. Whisk the cream, sugar and vanilla until thick, then spoon over the jam. Gently sit the pineapple sponge on top, and dust with a little icing sugar. Best eaten within 48 hours.


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