Baking has always felt like an act of love for me. There’s something almost magical about taking a handful of basic ingredients-flour, butter, sugar-and transforming them into something warm, comforting, and delicious. The kitchen turns into a little sanctuary, filled with the promise of creating a treat that’ll make people’s eyes light up. I remember the first time I decided to try Nigella Lawson’s Pineapple Upside Down Cake. It wasn’t just about the cake itself-it was about embracing the joy of making something simple yet impressive, something that felt like a throwback to a simpler time.
This particular recipe caught my eye for a few reasons. Firstly, it’s Nigella Lawson, and she’s basically the queen of turning everyday ingredients into indulgent masterpieces. Secondly, there’s something so nostalgic about pineapple upside-down cake. It’s a dessert that takes me back to family gatherings, to summers spent around a dining table with laughter and stories. And finally, the cake looks stunning-an upside-down cake with a glossy, caramelized pineapple topping that’s nothing short of elegant.
So, I rolled up my sleeves, preheated the oven, and dove into the process, wondering if I could pull off the same magic that Nigella effortlessly achieves. Spoiler: I did, and I think you’ll find this recipe as much of a delight to make as I did.
Nigella Lawson’s Pineapple Upside Down Cake Recipe
Nigella’s take on this classic dessert is nothing short of indulgent, but it’s also wonderfully simple. She’s known for making recipes accessible without compromising on flavor, and this one is a perfect example. The cake has a soft, buttery crumb that pairs beautifully with the caramelized pineapple topping. It’s the kind of cake that you want to serve for special occasions or to accompany a cup of coffee during a quiet afternoon.
What I love most about her version is that it doesn’t require anything too extravagant. No wild ingredients or complicated techniques-just a straightforward recipe that lets the flavors speak for themselves. It’s the kind of dessert you can confidently serve at a dinner party, or even bring to a potluck, knowing it will make a statement.
Ingredient List
Here’s what you’ll need to create this delightful dessert:
For The Pineapple Topping
- 1 can of pineapple rings (or fresh, if you prefer)
- 50g (about 1/4 cup) unsalted butter
- 100g (1/2 cup) dark brown sugar
- A dash of rum (optional, but I highly recommend it)
For The Cake Batter
- 200g (1 cup) unsalted butter, softened
- 200g (1 cup) caster sugar
- 4 large eggs
- 200g (1 1/2 cups) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- A pinch of salt
- 3 tbsp of milk
How To Make Nigella Lawson’s Pineapple Upside Down Cake?
Making this cake is almost as fun as eating it-seriously! Here’s how it goes down:
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Prepare The Topping
First, you’ll want to start with the pineapple topping. I usually go with the canned pineapple rings because it’s so much easier, but fresh pineapple is a lovely touch if you’re feeling a little extra. Melt the butter in a pan over medium heat, then add the dark brown sugar, stirring to create a smooth caramel. This part fills the kitchen with an irresistible, sweet aroma that makes you wonder if you’ve accidentally stepped into a bakery. Once the sugar has dissolved and the mixture has thickened a bit, add the pineapple rings. Allow them to simmer in the caramel for about 5 minutes, making sure they soak in all the syrupy goodness.
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Prepare The Cake Batter
While the pineapple is caramelizing, you can move on to the cake. Cream together the softened butter and sugar until they’re light and fluffy. This is the moment where everything starts to come together-it’s like a little bit of magic. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Now, sift the flour, baking powder, and salt into the bowl and gently fold it in with a spatula. Once that’s mixed, add the milk and vanilla extract, and give it one final gentle stir. The batter should be smooth and creamy.
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Assemble The Cake
Take a round cake pan and make sure it’s well-greased. Now, here’s where it gets fun: Take the caramelized pineapple rings and arrange them at the bottom of the pan. I like to place one ring in the center and then surround it with the others. Once they’re placed, pour the batter over the top, making sure it covers the pineapple evenly.
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Bake The Cake
Preheat your oven to 180°C (350°F), and pop the cake in for about 40-45 minutes. The cake is done when it’s golden on top, and a toothpick inserted into the center comes out clean. Don’t be too quick to check, though-let it rest for about 10 minutes after it comes out of the oven. This ensures it’ll hold its shape when you flip it.
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Flip And Serve
Now comes the truly satisfying part: flipping the cake. Once the cake has cooled for a bit, place a large plate over the top of the pan and carefully turn it upside down. The pineapple should fall perfectly into place, looking gorgeous with its glossy caramel topping. You can drizzle the syrup from the pan over the top for an extra touch of decadence.
Things I Learned
Making Nigella Lawson’s Pineapple Upside Down Cake was a reminder of how simple ingredients, when combined with a little care and patience, can create something utterly spectacular. I learned a few things along the way:
- Patience is key: When you’re making the caramelized pineapple, don’t rush it. Allow the butter and sugar to meld together slowly, so the syrup thickens properly and coats the pineapple beautifully.
- The flip is tricky but rewarding: There’s a moment of sheer panic when you think, “Will this really turn out okay”? But when you see the cake’s perfectly caramelized pineapple top, it’s a moment of triumph. Make sure to let it cool slightly before flipping it-it helps it keep its shape.
- Feel free to experiment with flavors: Nigella’s recipe is beautiful as is, but I’ve tried adding a touch of cinnamon to the batter, and it gives the cake a lovely warm spice that contrasts nicely with the sweetness of the pineapple.