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

Equipment:

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.


Nutrition Information:

Quickview
575k Calories
6g Protein
31g Total Fat
67g Carbs
2% Health Score
Limit These
Calories
575k
29%

Fat
31g
49%

  Saturated Fat
19g
120%

Carbohydrates
67g
23%

  Sugar
40g
45%

Cholesterol
162mg
54%

Sodium
228mg
10%

Get Enough Of These
Protein
6g
13%

Selenium
17µg
25%

Vitamin A
1128IU
23%

Vitamin B1
0.31mg
21%

Folate
70µg
18%

Vitamin B2
0.3mg
17%

Phosphorus
135mg
14%

Iron
2mg
12%

Manganese
0.23mg
12%

Vitamin B3
2mg
10%

Calcium
91mg
9%

Vitamin C
6mg
8%

Vitamin E
1mg
7%

Copper
0.14mg
7%

Potassium
247mg
7%

Fiber
1g
7%

Vitamin D
0.95µg
6%

Magnesium
22mg
6%

Vitamin B5
0.56mg
6%

Vitamin B6
0.11mg
5%

Vitamin B12
0.27µg
4%

Zinc
0.62mg
4%

Vitamin K
3µg
3%

covered percent of daily need
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