Pineapple upside-down cake

Upside down cakes make a fabulous and impressive dessert. Pineapple is caramelised on the bottom of the pan and the cake is flipped after cooking to produce the signature look.

  • 20 mins preparation
  • 1 hr cooking
  • Serves 9
  • Print


Pineapple upside-down cake
  • 60 gram butter
  • 1/2 cup (110g) firmly packed brown sugar
  • 450 gram canned pineapple slices in syrup
  • 13 red glacé cherries
  • 125 gram butter, extra
  • 1/2 cup (110g) firmly packed brown sugar, extra
  • 2 eggs
  • 2 cup (300g) self-raising flour
  • 1/4 cup (60ml) milk


Pineapple upside-down cake
  • 1
    Preheat oven to 180°C/350°F. Grease a 22cm (9-inch) square cake pan, line base and sides with baking paper.
  • 2
    Beat butter and sugar in a small bowl with an electric mixer until just combined. Spread mixture on base of pan.
  • 3
    Drain pineapple slices, reserving ¼ cup (60ml) of the syrup. Arrange pineapple and cherries on butter mixture.
  • 4
    Beat extra butter and extra sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Fold in sifted flour and combined reserved syrup and milk in batches until smooth. Spread mixture carefully over pineapple.
  • 5
    Bake cake 1 hour. Stand cake in pan for 5 minutes before turning out onto a serving plate.


Store cake in an airtight container at room temperature for 1 day or in the fridge for 2 days.

More From Women's Weekly Food