Pineapple Sunshine Cake

Pineapple Sunshine Cake

This is the recipe from The February Garden, after receiving quite a few requests for the details of how to make our “little bit of sunshine” cake. It was inspired by Good Food Magazine’s instructions for a Retro Upside Down Cake, but altered for what was in our pantry at the time, and made child-friendly with a lack of rum and sticky topping. This version takes less time and can be cut into portable squares for picnics.

Ingredients:

Stage 1: The Pineapple Base

50g unsalted butter, softened (extra for greasing the tin)

50g light brown soft sugar

8 canned pineapple rings, in syrup (Tip: If you want an easy topping, reserve the syrup and pour it over the warm cake.)

Approx 10 glace or maraschino cherries

Stage 2: The Sponge Mix

150g unsalted butter, softened

150g golden caster sugar

150g self-raising flour

50g desiccated coconut (extra to decorate)

Zest of four limes (save some to decorate)

1/2 teaspoon of salt

2 large eggs

Equipment:

Baking tin (approx 20cm x 20cm)

Baking parchment

Kitchen Mixer

Spatular

Knife, for slicing cake into squares

Method:

  • Set the oven to 180c/160c fan.
  • Butter and line the cake tin.
  • Beat the 50g of butter with the brown sugar.
  • Spread the butter and sugar paste over the base and sides of the cake tin liner.
  • Arrange the pineapples over the base, with a cherry placed in each centre and gap.
  • For the sponge, tip the butter, sugar, flour, desiccated coconut, 1/2 teaspoon of salt, the lime zest (saving a tiny bit back) and eggs into a large bowl.
  • Beat in an electric mixer until smooth and creamy.
  • Spoon batter over pineapple and level with a spatular.
  • Bake for 35-40 mins.
  • Leave to cool – it won’t look pretty just yet…
  • Once cooled, turn out, upside down, onto a cutting board to reveal the pineapple decoration as the top of the cake. Ta-dah!
  • Decorate with the set-aside desiccated coconut and lime zest.
  • Cut into squares, if desired.

17 Comments

  1. This luscious cake has such lovely memories for me. My mother would bake this for special occasions. I grew up during the second world war, and pineapple simply didn’t exist. When rationing was finally over and it make an appearance on the grocers shelves we were in heaven. A treasure of a recipe,indeed. Bon Appetit, Virginia

    Liked by 1 person

    1. Thank you so much for sharing your memory, how lovely that your mother baked upside down cake ๐Ÿ™‚ Whenever I talk to someone here in our village who lived through rationing, they always tell me that when all of these tropical foods starting arriving, it was like a dream ๐Ÿ™‚

      Liked by 1 person

    1. All my recipes are simplified, as I am usually cooking with five children running around me – and they like to help so it has to be foolproof so that their attempts always work ๐Ÿ™‚ Thanks so much for the lovely comment Irene x

      Like

      1. Aaww, yes, I still remember how much fun it is to bake with little ones. One of our challenges was deciding who would crack the so common third egg in cake recipes, since I only have two daughters. Of course they could keep track and take turns heehee. ๐Ÿ’•

        Like

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