Classic Pineapple Upside-Down Cake

    Classic Pineapple Upside-Down Cake


    107 people made this

    About this recipe: This lovely cake is best if made one day before serving.

    Serves: 24 

    • Topping
    • 1 tin (425g) crushed pineapple
    • 60g butter, melted
    • 250g (1½ cups) brown sugar
    • Cake
    • 410g (3¼ cups) plain flour
    • 5 teaspoons baking powder
    • 250g butter,softened
    • 315g (1½ cups) caster sugar
    • 2 eggs
    • 3 teaspoons vanilla essence

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 degrees C. Grease a 20-23cmx30cm baking pan.
    2. Drain crushed pineapple and reserve juice. Combine melted butter, brown sugar, pineapple and 2 tablespoons pineapple juice together in a bowl.
    3. Spread onto the base of the greased baking pan.
    4. Add enough water to remaining pineapple juice to make 300ml (1¼ cups) of liquid. Set aside.
    5. Sift flour and baking powder together. Set aside.
    6. Cream butter and caster sugar together until light and fluffy. Add eggs and vanilla essence. Beat for further minute.
    7. Add flour mixture alternately with reserved pineapple liquid, beginning and ending with the dry ingredients.
    8. Pour cake mixture into baking pan. Bake in preheated oven for 40 minutes or until skewer inserted in centre comes out clean.
    9. Cool in the pan for 5 minutes before turning out onto a wire rack to cool.

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    Reviews (1)


    Altered ingredient amounts. Too much baking powder... maybe self raising flour - 25 Dec 2009

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