Pineapple upside-down cake

Name: Pineapple upside-down cake
Total time: 45 min
Yield: 12
Ingredients: 200 ml runny honey; 2 x 425 g tins of pineapple rings in juice; 200 ml vegetable oil; 200 g self-raising flour; 500 ml natural yoghurt; 200 g desiccated coconut; 2 large eggs; 12 glacé cherries (60g)

Glacé cherries & desiccated coconut

Vegetarianv

“This brings back so many childhood memories for me – my primary school used to bake a cracking upside-down cake. Embracing the beauty of tinned fruit, this version delivers big on old-school flavour. I’m also making the most of store-cupboard classics, which come together to create one of the easiest desserts ever – you’ll soon know the recipe by heart. ”

Serves 12

Cooks In45 minutes

DifficultyNot too tricky

Fruit Store cupboard recipes Desserts

Nutrition per serving

Calories 425 21%
Fat 29.9g 43%
Saturates 12.3g 62%
Sugars 19.4g 22%
Salt 0.5g 8%
Protein 5.5g 11%
Carbs 35.6g 14%
Fibre 0.3g -

Of an adult's reference intake

£1 Wonders

By Jamie Oliver

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Ingredients

200 ml runny honey
2 x 425 g tins of pineapple rings in juice
200 ml vegetable oil
200 g self-raising flour
500 ml natural yoghurt
200 g desiccated coconut
2 large eggs
12 glacé cherries (60g)

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£1 Wonders

By Jamie Oliver

Tap For Ingredients

Method

Preheat the oven to 180°C/350°F/gas 4. Place your largest non-stick frying pan on a medium-high heat with 1 tablespoon of the honey, then arrange 12 pineapple rings on top in a single layer, reserving the juice for later. (This might be a bit of a squeeze, but you’ll fit them in – see the tip for what to do with any leftover pineapple.) Cook for 4 to 5 minutes on just one side, or until the honey has almost disappeared and the pineapple is starting to caramelise.
Place the remaining honey into a large mixing bowl with the vegetable oil, flour, 200ml of yoghurt and most of the desiccated coconut. Crack in the eggs and use a spatula to mix together, then loosen with 2 tablespoons of the reserved pineapple juice.
Line a 30cm x 20cm roasting tray with greaseproof paper. Arrange the pineapple rings in the tray caramelised-side down and so they’re slightly overlapping, drizzling over any remaining pan juices, then place a glacé cherry in the centre of each ring. Pour over the batter, level off the top, then bake for 30 minutes, or until beautifully golden.
Carefully turn the cake out onto a board and peel off the greaseproof. Top with a dollop of yoghurt and sprinkle over the reserved desiccated coconut, to serve.

Tips

EASY SWAPS
You could use any large, sliced tinned fruit in this pud – pears, apples, rhubarb, whatever you fancy.

LOVE YOUR LEFTOVERS
If you’ve got any leftover tinned pineapple, use it in this delicious Slow-cooker spiced chicken recipe. You could also make use of any leftover juice from the tin, too: dilute it in water and ice for a refreshing drink.

£1 Wonders

By Jamie Oliver