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.
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
Baking tin (approx 20cm x 20cm)
Knife, for slicing cake into squares
- 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.