Upside-Down Cake with Fresh Pineapple

    1 hour 25 minutes

    You could use tinned pineapple, but fresh makes this cake very special. Serve with ice cream or whipped cream as an accompaniment.

    227 people made this

    Serves: 12 

    • 125g unsalted butter, melted
    • 2/3 cup (100g) packed brown sugar
    • 3 cups fresh pineapple cut in chunks
    • 1 1/2 cups (185g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 125g unsalted butter, softened
    • 2/3 cup (150g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 3/4 cup (190ml) milk

    Preparation:25min  ›  Cook:45min  ›  Extra time:15min cooling  ›  Ready in:1hour25min 

    1. Preheat the oven to 180 degrees C.
    2. In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 23cm round cake tin. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture.
    3. Sift together flour, baking powder, salt and cinnamon.
    4. In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared cake tin.
    5. Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a knife comes out clean. Let the cake cool in the tin on a rack for 15 minutes. Run a thin knife around the edge and invert the cake onto a plate. Serve the cake warm or at room temperature.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (215)


    I made this in a 9x13 pan and I was a bit nervous that the batter was spread too thin. But I lessened the baking time to 20 minutes and it came out perfect. This was delicious.  -  26 Aug 2007  (Review from Allrecipes USA and Canada)


    What a delightful screw up this was! I followed the recipe pretty closely but added 1/2 cup milk and 1/2 cup of pineapple juice. I also didn't cube the pineapple, I used the rings out of a can. I originally made just one batch but silly me didn't read the pan size and put it all together in a 9x12. So I made another batch to fill the pan up and baked a bit longer, more like an hour. I was completely ready for a disaster but to my surprise it was fantastic. Not dry, not too moist but just perfect. So double your recipe and stick it in a 9/12 to enjoy even more. Also give your mixing a lot of love. The batter is wonderful too. Lick your spoon!  -  28 May 2007  (Review from Allrecipes USA and Canada)


    If the cake turned out a disaster, perhaps you made a mistake. Cooking is chemistry and you have to follow directions to a tee. Really cream that butter and sugar, and beat well between additions. The batter fluffs up like a meringe, so don't expect cake-mix consistency. I did do some modifications. (I found the cake a bit DRY) Here's what I recommend: (1) Yes, REDUCE the topping butter to 1/4 cup. Cube it, put it in the pan, and put the pan in the oven while it's preheating. Save the step. Sprinkle with brown sugar and combine with fork. (2)Really pile on that pineapple: be generous in the size of your cubes because they'll shrink!! Don't dry the pineapple, let those juices soak into the batter. (3) Cut the flour 1/4 cup, and reduce baking time by 5-7 minutes. This is a great recipe! So glad I found it. It will become a perineal favorite in this home. Thanks!  -  20 May 2006  (Review from Allrecipes USA and Canada)