Pineapple Upside Down Cake




  1. 90g – butter
  2. 2 tbls – brown sugar
  3. 1 ½ – cup plain flour
  4. 1/2 – cup sugar
  5. 2 1/2 tsp – baking powder
  6. 1 – pinch salt
  7. 2 tbsp – butter, softened
  8. Milk – as required
  9. 2 – eggs
  10. 1 can – pineapple slices in syrup
  11. maraschino cherries (as many as pineapple slices used)

Use an 8″ square or round pan. Drain can of pineapple, saving the syrup.


  • Place butter in 8″ pan, melt in the oven while preheating.
  • Sprinkle brown sugar over melted butter.
  • Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan.
  • Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).
  • In a bowl, put butter and sugar and mix well then add lightly beaten egg slowly and mix with hand mixer until sugar dissolve completely.
  • Then take another bowl and mix   flour,  baking powder, salt, and add this flour mixture in egg better also put 2 tablespoons of the pineapple syrup and mix with spoon and make a soft better like thick custard with milk.
  • Pour batter into the pan being careful not to disturb the pineapples and cherries.
  • Bake at 350°F, 180°C, Gas Mark 4 for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
  • Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.



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