Jamie Oliver Pineapple Upside-down Cake is made with runny honey, pineapple rings, vegetable oil, self-raising flour, natural yoghurt, desiccated coconut, eggs, and glacé cherries. This easy Jamie Oliver recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 8 people.
More Jamie Oliver Recipe:
- Jamie Oliver Rhubarb Upside-down Cake Recipe
- Jamie Oliver Gingerbread Cake
- Jamie Oliver Key Lime Pie
🧡 Why You’ll Love This Pineapple Upside-down Cake Recipe:
- Tasty Flavor: The caramelized pineapple rings make the cake sweet and a bit tangy, which is really delicious.
- Looks Great: The cake looks amazing with the pineapple rings and cherries on top, perfect for showing off.
- Easy Ingredients: You can make this cake with simple ingredients you probably already have at home.
- Quick and Easy to Make: The steps are easy to follow, and it doesn’t take long to prepare, so it’s great for any baker.
- Serve Any Way: You can serve this cake warm or cold, making it perfect for any event, whether it’s a casual get-together or a special celebration.
🍍 Jamie Oliver Pineapple Upside-down Cake Ingredients
- 200 ml runny honey, divided
- 2 x 425 g tins of pineapple rings in juice, drained and juice reserved
- 200 ml vegetable oil
- 200 g self-raising flour
- 500 ml natural yoghurt, divided
- 200 g desiccated coconut, divided
- 2 large eggs
- 12 glacé cherries
🥮 How To Make Jamie Oliver Pineapple Upside-down Cake
- Preheat your oven to 180°C (350°F) or gas mark 4. Heat a large non-stick frying pan over medium-high heat. Add 1 tablespoon of the honey to the pan. Arrange 12 pineapple rings in a single layer in the pan. Reserve the pineapple juice for later.
- Cook the pineapple for 4 to 5 minutes on one side, until the honey has almost disappeared and the pineapple starts to caramelize.
- In a large mixing bowl, combine the remaining honey, vegetable oil, self-raising flour, 200 ml of yoghurt, and most of the desiccated coconut. Crack in the eggs and mix everything together with a spatula. Loosen the batter with 2 tablespoons of the reserved pineapple juice.
- Line a 30 cm x 20 cm (12 inch x 8 inch) roasting tray with greaseproof paper. Arrange the caramelized pineapple rings in the tray, caramelized side down, slightly overlapping. Drizzle any remaining pan juices over the pineapple. Place a glacé cherry in the center of each pineapple ring. Pour the batter over the pineapple and cherries, spreading it out evenly.
- Bake in the preheated oven for 30 minutes, or until the cake is golden brown and cooked through. You can test it by inserting a skewer into the center; it should come out clean.
- Carefully turn the cake out onto a board and peel off the greaseproof paper. Top the cake with a dollop of the remaining yoghurt and sprinkle with the reserved desiccated coconut. Serve the cake warm.
💭 Recipe Tips
- Use Fresh Ingredients: Make sure your pineapple rings and cherries are fresh for the best taste.
- Caramelize Well: Let the pineapple rings caramelize in the honey until they are nicely browned and sweet.
- Measure Exactly: Measure all ingredients carefully to get the right texture for your cake.
- Don’t Overmix: Mix the batter just enough to combine the ingredients, so it stays light.
- Cool Before Flipping: Let the cake cool a bit before turning it out of the pan to prevent it from breaking or sticking.
🍨 What To Serve With Pineapple Upside-down Cake?
Pineapple Upside-down Cake goes well with vanilla ice cream, whipped cream, caramel sauce, and fresh berries. It can also be served with coconut sorbet, Greek yoghurt, honey, and toasted nuts for a tasty dessert.
🎚 How To Store Leftovers Pineapple Upside-down Cake?
- Refrigerate: Place the cake in an airtight container and store it in the refrigerator for up to 5 days.
- Freeze: Wrap the cake tightly in plastic wrap, then in aluminum foil, and store it in the freezer for up to 3 months. Thaw in the refrigerator before serving.
🥵How To Reheat Leftovers Pineapple Upside-down Cake?
- In The Oven: Preheat the oven to 180°C (350°F). Place the cake on a baking sheet and cover with foil. Heat for 10-15 minutes or until warm.
- In The Microwave: Place a slice of cake on a microwave-safe plate and heat on medium power for 30-60 seconds or until warm.
FAQ’S:
Can I Use Fresh Pineapple Instead Of Canned Pineapple Rings?
Yes, you can use fresh pineapple. Just slice it into rings and make sure they are about the same thickness as the canned ones.
What If I Don’t Have Self-raising Flour?
You can make your own self-raising flour by adding 2 teaspoons of baking powder to 200 grams of all-purpose flour. Mix it well and use it in the recipe.
How Do I Know When The Cake Is Fully Baked?
The cake is done when it is golden brown and a skewer inserted into the center comes out clean. If the skewer has batter on it, bake the cake for a few more minutes and check again.
Can I Make This Cake Ahead Of Time?
Yes, you can make the cake a day in advance. Store it in an airtight container at room temperature or in the refrigerator. Reheat it slightly before serving to enjoy it warm.
What Can I Use Instead Of Glacé Cherries?
If you don’t have glacé cherries, use maraschino cherries or any candied fruit. You can also skip them if you like.
More Jamie Oliver Recipe:
Jamie Oliver Pineapple Upside-down Cake Nutrition Fact
- Calories: 399
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 20mg
- Sodium: 280mg
- Total Carbohydrate: 59g
- Dietary Fiber: 1g
- Total Sugars: 43g
- Protein: 3g
- Calcium: 104mg
- Iron: 1mg
- Potassium: 125mg
Jamie Oliver Pineapple Upside Down Cake
Description
Jamie Oliver Pineapple Upside-down Cake is made with runny honey, pineapple rings, vegetable oil, self-raising flour, natural yoghurt, desiccated coconut, eggs, and glacé cherries. This easy Jamie Oliver recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat your oven to 180°C (350°F) or gas mark 4. Heat a large non-stick frying pan over medium-high heat. Add 1 tablespoon of the honey to the pan. Arrange 12 pineapple rings in a single layer in the pan. Reserve the pineapple juice for later.
- Cook the pineapple for 4 to 5 minutes on one side, until the honey has almost disappeared and the pineapple starts to caramelize.
- In a large mixing bowl, combine the remaining honey, vegetable oil, self-raising flour, 200 ml of yoghurt, and most of the desiccated coconut. Crack in the eggs and mix everything together with a spatula. Loosen the batter with 2 tablespoons of the reserved pineapple juice.
- Line a 30 cm x 20 cm (12 inch x 8 inch) roasting tray with greaseproof paper. Arrange the caramelized pineapple rings in the tray, caramelized side down, slightly overlapping. Drizzle any remaining pan juices over the pineapple. Place a glacé cherry in the center of each pineapple ring. Pour the batter over the pineapple and cherries, spreading it out evenly.
- Bake in the preheated oven for 30 minutes, or until the cake is golden brown and cooked through. You can test it by inserting a skewer into the center; it should come out clean.
- Carefully turn the cake out onto a board and peel off the greaseproof paper. Top the cake with a dollop of the remaining yoghurt and sprinkle with the reserved desiccated coconut. Serve the cake warm.
Notes
- Use Fresh Ingredients: Make sure your pineapple rings and cherries are fresh for the best taste.
- Caramelize Well: Let the pineapple rings caramelize in the honey until they are nicely browned and sweet.
- Measure Exactly: Measure all ingredients carefully to get the right texture for your cake.
- Don’t Overmix: Mix the batter just enough to combine the ingredients, so it stays light.
- Cool Before Flipping: Let the cake cool a bit before turning it out of the pan to prevent it from breaking or sticking.