Pineapple Upside Down Cake
A delicious and easy-to-make cake with a no-fail sponge recipe.
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- •1 can Pineapple slices450g or 16 oz can, drained
- •50 g Butter
- •50 g Soft light brown sugar
- •3 Eggs
- •100 ml Sunflower oilor any neutral tasting oil
- •1 tsp Vanilla extract
- •150 g Self-raising flourcontains some baking powder
- •1 tsp Baking powderadd 2 more tsp if using plain flour
- •150 g Caster sugar
- •1 pinch Salt
- •50 ml Pineapple juicefrom the can
- •2 tsp Sugarfor glaze
- 1
Drain the juice from the can of pineapple slices and set aside. Dry the pineapple rings with kitchen paper.
2 min
- 2
Heat a small frying pan on medium heat. Add butter and soft light brown sugar, stirring until melted.
3 min
- 3
Pour the butter and sugar mixture into a baking dish and arrange pineapple slices on top. Refrigerate for 20 minutes to set.
20 min
- 4
Preheat oven to 170°C (340°F).
5 min
- 5
In a bowl, whisk eggs, oil, and vanilla extract until light and airy.
3 min
- 6
Sift in self-raising flour, baking powder, caster sugar, and salt. Fold together until smooth.
5 min
- 7
Pour the cake batter over the set pineapple mixture in the baking dish.
2 min
- 8
Bake in preheated oven for 30 minutes. Check with a cocktail stick; if it comes out clean, the cake is done.
30 min
- 9
Let the cake cool for 10 minutes, then turn it out onto a serving plate.
10 min
- 10
Make the glaze by mixing pineapple juice with sugar until dissolved. Brush over the hot cake.
5 min
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Pizza
Any style of pizza