Old Fashioned Pineapple Upside-Down Cake

    55 mins

    This is an old, classic recipe that's still a family favourite.

    290 people made this

    Serves: 16 

    • 4 eggs
    • 125g butter
    • 200g light brown sugar
    • 1, 420g can sliced pineapple
    • 10 glace cherries, halved
    • 155g (1¼ cups) self-raising flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 220g (1 cup) caster sugar
    • 1 tablespoon butter, melted
    • 1 teaspoon almond essence

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 160 C.
    2. In a 25cm oven-proof frying pan (cast-iron works great), melt butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom. Distribute cherries around pineapple.
    3. Sift together flour, baking powder and salt in a bowl.
    4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add caster sugar gradually, beating well after each addition. Beat until stiff peaks form.
    5. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a spatula, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended.
    6. Fold in melted butter and almond extract. Spread batter evenly over pineapple in frying pan.
    7. Bake for 30 to 35 minutes or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with knife. Cool the cake for 5 minutes before turning it out onto a serving plate.

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    Reviews and ratings
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    Reviews in English (378)


    The first time I made this it was a little dry and not quite what I expected. The second time I added a little sour cream and evaporated milk to the batter along with about 1/4 - 1/2 cup of reserved pineapple juice. It was moist & delicious. Just like my great grandma used to make!  -  21 Mar 2008  (Review from Allrecipes US | Canada)


    OMG!!! THIS WAS THE BEST CAKE EVER!!! I took the advice from other reviews about the batter being to dry and added 1/4 - 1/2 cup of the reserved pineapple juice and about 2 or 3 tablespoons of sour cream. PERFECTION!!!  -  14 Dec 2009  (Review from Allrecipes US | Canada)


    I followed the directions exactly, except that I baked the cake in a 9X13. My boyfriend absolutely loves it and has hade me make it 4 times in the past 3 weeks...  -  14 Jul 2005  (Review from Allrecipes US | Canada)