Pineapple Walnut Upside Down Cake

Pineapple Walnut Upside Down Cake


77 people made this

This cake is ready as soon as it pops out of the oven and there's no need for icing. Just flip it over and it's beautiful.


Serves: 12 

  • 60g butter
  • 8 maraschino cherries
  • 1/4 cup walnut halves
  • 2/3 cup (100g) packed brown sugar
  • 550g tinned crushed pineapple with juice
  • 85g copha
  • 1/2 cup (110g) white sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 1/4 cups (150g) sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (125ml) reserved pineapple juice

Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

  1. Preheat oven to 180 degrees C. Drain pineapple and reserve 1/2 cup of the juice.
  2. Melt butter in a 23cm round pan. Arrange cherries and walnut halves in the pan according to how many servings you want. Sprinkle with brown sugar and then pineapple.
  3. Cream together copha and white sugar until light and fluffy. Add egg and vanilla and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple juice, beating after each addition.
  4. Spread batter in pan over pineapple. Bake for 45 to 50 minutes. Let stand 5 minutes in the pan then invert onto serving plate. Serve warm.

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Reviews (1)


This picture is nothing like the recipe says. It looks like its got pineapple pieces and not crushed pineapple, can not see any cherries or walnuts, are you sure the picture is of this particular recipe? Even thou the recipe sounds good. - 04 Sep 2012

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