Pineapple and pomegranate upside down cake is fruity, spongey and so moist! It’s the perfect cake to enjoy with your feet up and a cup of afternoon tea! This colourful cake couldn’t be more simple but it really has the wow-factor, as the colour of the pomegranate against the pineapple really makes it pop! Pineapple and pomegranate are lovely tropical flavours which means this fruity cake goes just as well with a cup of tea, as it does with a cocktail – whilst your cake is baking you can easily make up a jug of your favourite fruit mix and invite friends round for a really indulgent afternoon. It’s worth the extra few minutes making the drizzle too, as it adds even more moisture and flavour to the cake!
- 300g pineapple, chopped
- 4tbsp golden syrup
- 175g butter, softened
- 175g golden caster sugar
- 1tsp vanilla extract
- 3 medium eggs
- 175g self-raising flour
- 50ml pineapple juice
- 4tbsp pomegranate seeds
Heat the oven to 180C fan, gas 6. Line a 22cm round cake tin with baking paper. Tip the pineapple into the tin and drizzle over 1tbsp golden syrup.
In a large bowl, combine the butter, sugar and vanilla, and beat until light and fluffy. Add the eggs, one at a time, beating in between and adding a little flour if the mixture starts to curdle.
Fold through the flour, then spoon the mixture over the pineapple pieces. Smooth the top and bake for 30-35 mins, until a skewer comes out clean. Allow to cool in the tin for 5 mins before turning out onto a lipped serving plate.
While the cake is cooking, make the drizzle. Warm the pineapple juice and remaining golden syrup in a small pan for 3 mins, until runny. Stir through the pomegranate seeds and, once the cake is turned out, pour over before slicing.
This cake will keep quite well and the flavour will develop further over the next few days, as long as you keep it in a sealed tupperware box and in the fridge.