Cakes and Desserts

Pineapple Upside Down Cake

Posted by devagi

This is one of the first few cakes I learnt how to bake when I was about 18 years old.  It is a classic, retro cake that is soft and buttery.  The caramelized brown sugar pineapple, and the way the pineapple juice seeps down into the cake makes the cake so luscious and I never got tired of baking it again and again!  It makes a great dessert cake.

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30 g melted butter

25 g brown sugar

1 can (320 g) pineapple rings, drained (about 7 rings)

7 whole glacΓ© cherries

180 g butter, room temperature

180 g caster sugar

1 teaspoon vanilla extract

3 X 60 g eggs, lightly beaten

60 g ground almond

210g self-raising flour


  1. Preheat oven to 180Β°C.
  2. Grease a 6cm-deep, 22cm (base) round cake pan. Line base with baking paper.
  3. Drizzle melted butter evenly over base of pan. Sprinkle with brown sugar.
  4. Arrange pineapple rings to cover base. Place a glacΓ© cherry in the centre cavity of each of the pineapple rings.
  5. Using electric beaters, beat remaining butter, caster sugar and vanilla on high speed for 4 to 5 minutes or until pale and creamy. Add eggs, one at a time, beating well after each addition.
  6. Using a large metal spoon, gently fold in ground almond and flour. Spoon mixture over pineapple rings. Smooth surface.
  7. Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean.
  8. Stand cake in pan for 10 minutes. Turn out onto a serving plate.

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