Pineapple upside down cake

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Serves: 10

By Grumpyoldcaaaaaaaa



  • 175g self-raising flour

  • 1 tbsp vanilla extract (or Malibu, if you dare!)

  • 1 tbsp brown sugar

  • 175g soft brown sugar

  • 3-4 glace cherries

  • 175g butter plus 1 tbsp for frying pineapple at room temperature

  • 3 large eggs

  • 1 fresh pineapple


<ol> <li>Preheat the oven to 190C/Gas Mark 6.</li> <li>Core, peel and slice the pineapple into rings.</li> <li>Heat the tbsps butter and sugar in a pan and 'fry' the pineapple slices on both sides until caramelised. Then place the pineapple slices in the tart tin.</li> <li>Cream the butter and sugar together until light and fluffy, and beat in the eggs one at a time, followed by vanilla/Malibu.</li> <li>Fold in the flour until all combined - go gently, too much mixing makes a heavy cake.</li> <li>Dollop the cake mixture over the pineapple, ensuring even coverage and bake for 25-30 minutes until just firm to the touch and just coming away from the sides of the tin.</li> <li>Leave to cool in the tin for a few minutes, then cover with a plate and flip over deftly (ha!), leaving the pineapple uppermost.</li> <li>Now put a glace cherry half in the centre of each pineapple slice if desired.</li> </ol>

Handy Hint

<p>This is a lovely retro cake, redolent of sweet trollies and the like, but thoroughly deserving of a resurgence.</p>

Additional Information

  • Cake/Dessert

  • Kids can help

  • cake

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