• Prep Time
    25 minutes
  • Cook Time
    30-40 minutes
  • Difficulty
  • Serves
  • Author
    Matt's Kitchen

Pudding, Cakes & Baking

Tropical Upside-Down Cake with St. Dalfour

Reinvent this retro classic with the help of our deliciously tropical St. Dalfour Pineapple & Mango Preserve. Our tropical upside-down cake is truly delicious!

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For the fruit topping:
60g butter
60g muscovado sugar
pineapple rings

For the cake:
110g butter
100g caster sugar
120g self-raising flour
1 tsp baking powder
1/2 a jar of St. Dalfour Pineapple & Mango Preserve
1 tsp vanilla essence
2 large eggs


Preheat your oven to 180C

Mix together the butter and brown sugar together until the mixture is smooth

Spread the mix over the base of your round baking tray going a few centimetres up the sides of the tin

Arrange your pineapple rings on top of the sugar and butter mixture before placing the cherries in the middle of each pineapple ring

To make the cake, place the rest of the butter, caster sugar, self-raising flour, baking powder, vanilla extract and 2 eggs in a large metal bowl and thoroughly mix until the ingredients form a smooth batter

Spoon your mix into the tin on top of the pineapple and level by gently tapping the cake tin on your worktop

Take your St. Dalfour Pineapple & Mango Preserve and spoon into the mixture to create a marbled effect

Place in your preheated oven and bake for 30-40 mins (or until golden brown)

Once baked, leave to cool for 20 mins before turning the cake out onto a plate or serving dish

Serve on its own or with ice cream, cream or custard if your feeling extra indulgent