Fresh Pineapple Upside-Down Cake

    50 mins

    The classic pineapple upside-down cake made with fresh pineapple. Serve with dollops of crème fraîche for a special afternoon tea.

    302 people made this

    Serves: 12 

    • 170 g butter
    • 165 g packed dark brown sugar
    • 180 ml unsweetened pineapple juice
    • 190 g all-purpose flour
    • 9 g baking powder
    • 3 g salt
    • 100 g white sugar
    • 3 eggs
    • 3 ml vanilla extract
    • 1 fresh pineapple - peeled, cored and cut into rings

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 200C. Grease a 23cm round cake pan with butter.
    2. Mix 75g of the butter with the dark brown sugar and 4 tablespoons of the pineapple juice. Spread this mixture in the bottom of the prepared pan. Arrange the pineapple rings on top in a decorative pattern and set aside.
    3. Stir together the flour, salt, white sugar and baking powder.
    4. Beat the egg whites in a bwol with an electric mixer until stiff peaks form. Set aside. In a separate bowl, beat two of the egg yolks until pale and creamy and then stir in the vanilla and the remaining pineapple juice and melted butter. Stir into the flour mixture until just combined. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
    5. Bake for 30 minutes. Let cake cool for 10 minutes, then cover cake tin tightly with a serving dish and invert so that the cake is tipped out, pineapple side is up.

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    Reviews in English (291)


    this was a very good homemade cake recipe.... the only reason i'm giving it 4 stars is b/c the topping didn't turn out the way i was very oooey gooey and i thought it was supposed to be kinda crispy .... (i baked it exactly as the recipe said, i didn't lower the temp.) SO READ THIS IF YOU ARE MAKING THIS RECIPE.... WHEN YOUR CAKE IS DONE BAKING AND HAS COOLED........IF YOUR TOPPING IS KINDA RUNNY/GOOEY/NOT CRISPY ENUF FOR YOUR LIKING( you can only tell by flipping it out of the pan first) COVER A PAN IN FOIL AND PLACE CAKE ON PAN (topping up) and place cake in oven on BROIL for a few minutes (depending on how crispy you want it) the pineapple will get a little brown also, but it really helped the topping and still tasted delicious!  -  13 Nov 2007  (Review from Allrecipes US | Canada)


    This cake is absolutely perfect! My only complaint is my family started cutting away at my beautiful creation before I could take a picture to post. I followed the recipe as is. I did add a little, too. After I put the brown sugar mix in I sprinkled coconut on top and then layered the pineapple and added some maraschino cherries to the design. I made two cakes and after they cooled I stacked them. SIMPLY WONDERFUL - especially the cake's texture and the way the candied sauce just melts into the cake without making it soggy. Someone said they didn't know what stiff but not dry egg whites meant. When you hit that foamy looking stage turn your mixer up and keep going for another minute or so. The egg whites will leave ripples and look shiny.  -  08 Jan 2009  (Review from Allrecipes US | Canada)


    I had never made a Pineapple Upside Down Cake before this one. I was a bit worried at first because there are so many steps, but it all turned out great! I thought the batter was too runny when it went into the oven, but the cake turned out great anyway and it kept for several days in the fridge. I had zero problems with this recipe. I never figured out what "Beat the whites until stiff bu not dry" meant. The egg whites never got stiff, they did get foamy (kinda like soap foam) but never stiff or dry. Oh well. I used canned Dole Pineapple slices, 1 can for the pineapple rings (I used 5 rings) and the 3/4 cup of juice. Other substitions: I used margrine instead of butter and I used cheap-o vanilla flavoring rather than vanilla extract. This recipe rocks, a perfect Pineapple Upside Down Cake!  -  31 Aug 2004  (Review from Allrecipes US | Canada)