Pineapple Upside-Down Cake Recipe


  • 20 g butter, melted
  • 2 tbsp soft brown sugar
  • 440 g can pineapple slices in natural juice
  • 90 g butter
  • 1/2 cup caster sugar
  • 2 eggs, lightly beaten 
  • 1 tsp vanilla essence
  • 1 cup self-raising flour


1. Preheat oven to moderate 180°C. Brush 20 cm ring tin with oil or melted butter. Pour melted butter into base of tin, tip to coat evenly. Sprinkle brown sugar over butter. Drain pineapple, reserving 1/3 cup of juice. Cut the pineapple pieces into halves and arrange over brown sugar.

2. Using electric beaters, beat butter and sugar in a small bowl until light and creamy. Add eggs gradually, healing well after each addition. Add essence; beat until combined.

3. Transfer mixture to large bowl. Using metal spoon, fold in flour alternately with juice.

4. Spoon mixture evenly over pineapple; smooth surface. Bake for 35-40 minutes or until skewer comes out clean when inserted into centre. Leave in tin for 10 minutes before turning onto a wire rack to cool.


Download Printable Pineapple Upside-Down Cake Recipe (PDF)

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