Classic Pineapple Upside-Down Cake

    1 hour

    Ready in just 45 minutes, this moist cake is best if made one day before serving. Great with a cup of hot or cold coffee.

    107 people made this

    Serves: 24 

    • For the topping
    • 1 (430g) tin crushed pineapple or 1 medium fresh, juicy pineapple
    • 50g butter, melted
    • 225g dark brown soft sugar
    • For the cake
    • 375g plain flour
    • 5 teaspoons baking powder
    • 225g butter
    • 300g caster sugar
    • 2 eggs
    • 1 tablespoon vanilla essence

    Prep:15min  ›  Cook:40min  ›  Extra time:5min cooling  ›  Ready in:1hr 

    1. Grease a 23x33cm baking tin and preheat oven to 180 C.
    2. Drain crushed pineapple and reserve juice. Combine melted butter, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of the greased baking tin. Add enough water to remaining juice to make 325ml of liquid. Set aside.
    3. Combine flour and baking powder. Set aside.
    4. Cream butter and caster sugar until light and fluffy. Add eggs and vanilla and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
    5. Pour batter over pineapple mixture in baking tin. Bake in the preheated oven for 40 minutes, or until skewer inserted in centre comes out clean. Cool in tin 5 minutes and then invert onto a serving platter.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (107)


    This is an excellent cake recipe! I doubled the brown suger, pinapple and melted butter, and it turned out fantastic! I also baked it in a large bundt pan, it took about an extra 12 minutes, and it worked out very well.  -  20 Jan 2006  (Review from Allrecipes US | Canada)


    This was delicious and I served it for a birthday party and everyone raved. I love the crushed pineapple on top rather than the rings. However take my advice and DON'T make it a day in advance. The cake was a bit dry. Next time I will make this the day of the party.  -  07 Nov 2006  (Review from Allrecipes US | Canada)


    i have used several of other peoples recipes for pineapple upside down cakes.....because i love to experiment in the kitchen! but this one is just way too much....u use too much flour and sugar...not enough eggs....i use 3 eggs. sorry i was not pleased with this recipe at all. i made it exact to the T and it was just overflowing out of the pan  -  04 Nov 2007  (Review from Allrecipes US | Canada)