Upside Down Pineapple Cake

    Upside Down Pineapple Cake


    304 people made this

    Upside down cake is an Aussie classic; this recipe uses fresh pineapple and pineapple juice to make the cake batter for an all round great pineapple cake.

    Serves: 12 

    • 175g butter, melted
    • 1 cup (175g) soft dark brown sugar
    • 3/4 cup (190ml) unsweetened pineapple juice
    • 1 small fresh pineapple, peeled, cored and cut into rings
    • 1 2/3 cups plain flour
    • 1/2 teaspoon salt
    • 100g caster sugar
    • 2 teaspoons baking powder
    • 3 eggs, separated
    • 1/2 teaspoon vanilla essence

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

    1. Preheat oven to 200 degrees C. Grease a 23cm round cake tin 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 tin. Arrange the pineapple rings on top in a decorative pattern and set aside.
    3. Stir together the flour, salt, caster sugar and baking powder.
    4. Beat the egg whites in a bowl 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 (1)


    Something else. I am fascinated by the notion that pineapple has to be round with a hole in the middle, as if the canned format is the correct configuration! Octagons, triangles... - 12 Mar 2011

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