Pineapple upside-down cake
A classic pineapple upside-down cake with caramelised fruit and a soft vanilla sponge, baked until golden and perfect served warm with ice cream or custard.
Updated : 04 February, 2026
Easy
About 20 min.
Ingredients
425 grams
Canned pineapples
4 tablespoon
Brown sugar
235 grams
Butter
175 grams
Sugar
3
Eggs
0.5 teaspoon
Vanilla
175 grams
Self-raising flour
1 teaspoon
Baking powder
pinch
Salt
2 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C and butter the sides of a deep 20cm (8in) cake tin.
Step 2
Drain the pineapple slices and pat them dry with kitchen paper. Put the soft brown sugar and 60g (2oz) of the butter into a small frying pan and melt over a medium heat. Spoon this mixture into the prepared cake tin. Cut seven of the pineapple rings in half to form semi-circles and arrange them around the edge of the tin (you may only need six, depending on how snugly they fit). Place the remaining whole ring in the centre.
Step 3
Cream the remaining 175g (6oz) butter with the caster sugar until pale and fluffy. Gradually beat in the eggs, mixing well after each addition, then stir in the vanilla.
Step 4
Sift the flour, baking powder and salt into the bowl, add the milk and gently fold everything together until smooth. Carefully spoon the batter over the arranged pineapple and level the surface.
Step 5
Bake for 30 minutes, or until the cake is risen and golden and a skewer inserted into the centre comes out clean.
Step 6
Leave the cake to cool in the tin for 1 minute, then carefully turn it out onto a serving plate and allow it to cool slightly. Serve warm or at room temperature with vanilla ice cream, lightly whipped cream or custard.
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