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Pineapple upside down cake

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  • 1.5 cups self raising flour, sifted
  • 0.5 cup caster sugar
  • 2 eggs
  • 0.5 tsp vanilla extract
  • 60g unsalted butter, at room temperature
  • 0.33 cup pineapple juice
  • 1 tbsp brown sugar
  • 4 pineapple rings (from a can)
  • Optional: Cherries
  • Serving
    Serves 6
  • Skill Level


I bought a can of pineapple rings ages ago, yet never got round to making it. So today I thought I will make it for guests and hope for the best!
  1. Mix the flour, sugar, eggs, vanilla, butter and pineapple juice in a large bowl using a wooden spoon, until the mixture is nice and smooth (if your butter is not at room temperature, you are going to suffer to get rid of the lumps)
  2. In a 23cm round cake tin (the size I used, you can use a triangle tin if you wish!), line the base with baking paper, add the brown sugar and even it out. Place the pineapple rings over the brown sugar in a neat form. If you are using cherries, place them to decorate
  3. Pour the batter over the pineapples and bake at 180 degrees Celsius for 30-35 mins, or until a skewer comes out clean

Make sure you keep the cake in for the full time, as you may think it is done, yet some places may need longer. Enjoy!


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