Pineapple Upside Down Cake

This cake makes a delicious desert as well as just a cake. Serve warm. Recipy by Lynne Perkins


  • 2 tsp butter, melted
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 /2 cup  caster sugar
  • 90g  butter,
  • 1 tin crushed pineapple  440g (drained but keep juice)
  • 1 1/4 cup flour
  • 1 tsp baking powder


  1. Preheat oven to 180ºC. Grease and/or line a 21cm cake tin with baking paper.
  2. Melt the first bit of butter and pour into cake tin. Spread the brown sugar evenly on top of the butter and the tin of crushed pineapple.
  3. In a bowl, beat the eggs, the sugar and the 90g of butter. Add the reserved juice of the pineapple and mix well. Sift in the flour and baking powder and mix well.
  4. Pour on top of the crushed pineapple and bake for 30 minutes. Cool for a few minutes in the tin.
  5. Turn out onto a serving plate and if some of the pineapple mixture gets caught on the bottom of the tin, scoop it out with a knife and place back on the cake.
  6. Serve warm with cream. Can re-heat too.

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