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PINEAPPLE & GOLDEN SYRUP UPSIDE DOWN CAKES

PINEAPPLE & GOLDEN SYRUP UPSIDE DOWN CAKES

Indulge in classic comfort with a tropical twist! These Pineapple & Golden Syrup Upside-Down Cakes are warm, gooey, and packed with sweet pineapple rings. Perfect for individual servings, they're easy to make and even better to devour with a dollop of creamy topping.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Dessert
Servings 6 Servings
Calories 520 kcal

Equipment

Ingredients
  

For the topping:

  • 1 can pineapple rings (in juice)
  • 6 tbsp golden syrup (or you can use maple syrup)

For the batter:

  • 6.3 oz butter (very soft but not melted)
  • 3/4 cup caster sugar (superfine)
  • 2 eggs
  • 4 tbsp plain thick yoghurt
  • 2/3 cup self-raising flour (I used gluten free flour plus 1 tsp G/F baking powder)
  • 1 tsp ground nutmeg or cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp ground ginger

To serve

  • 1/2 cup sour cream
  • 1/2 cup thick plain yoghurt
  • Extra golden syrup (or maple syrup, to drizzle over)

Instructions
 

  • Grease 6 x 1 cup capacity heat proof ramekins and line the bases with a circle of baking paper.
  • Preheat the oven to 180ºC (360ºF).

For the topping:

  • Drain the pineapple rings.
  • Spoon 1 tablespoon of golden syrup (or maple syrup) over the base of the ramekins (on top of the baking paper) and tilt the ramekins to cover evenly.
  • Add one pineapple ring over top in each ramekin – these should fit snugly, but cut to fit if needed.

For the Batter:

  • Place all the batter ingredients in a large bowl and use a hand beater or electric beater to beat until the batter is combined and smooth.
  • Spoon the batter evenly over the pineapple rings (some batter will fill in the hole in the middle of the pineapple, but this is fine) and smooth the tops.
  • Place the ramekins on a flat baking tray and bake for 25–30 minutes (mine took closer to 40 minutes) until firm and golden.

To serve:

  • Take the tray from the oven and place on a wire rack to cool for about 5 minutes. Gently run a knife around the inside of the dishes and carefully invert each one onto a serving plate. If the baking paper is sticking, gently peel it off.
  • Hand whisk the sour cream and yoghurt together and dollop on top of each cake. Then drizzle over extra golden syrup (or maple syrup) and serve.

Notes

These puddings are best served hot or warm. However, you can make them ahead (as I did) and warm them up in the microwave for about 10 seconds on high, before adding the topping.

Nutrition

Calories: 520kcalCarbohydrates: 57gProtein: 5gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 134mgSodium: 234mgPotassium: 134mgFiber: 1gSugar: 46gVitamin A: 981IUVitamin C: 1mgCalcium: 80mgIron: 1mg
Keyword Cake, Pineapple Golden Syrup Upside Down Cake
Tried this recipe?Let us know how if you liked it in the comments below!