Pineapple Upside-down Cake

Course Cake
Prep Time 30 minutes
Cook Time 45 minutes


  • 1/3 cup butter
  • 1/2 cup brown sugar
  • 450 g tin pineapple slices
  • 6 dstsp pineapple juice from tin of pineapples
  • 2 eggs
  • 2/3 cup sugar
  • 1 tsp vanilla
  • 1 cup self-raising flour
  • 1 tsp salt


  • Set oven to warm to 180C
  • Drain tin of pineapples keeping the juice
  • Grease the cake tin or loaf tin with some butter
  • Melt butter in cake or loaf tin
  • Sprinkle brown sugar over butter in cake tin or loaf tin
  • Place pineapple rings on top of the butter and brown sugar
  • In a bowl beat two whole eggs till they are thick and creamy about five minutes
  • Beat in the sugar gradually
  • Beat in the 6 dessertspoons of pineapple juice
  • Add the vanilla and beat again
  • Gradually beat in the self-raising flour
  • Add the salt
  • Pour the batter over the pineapples in the cake tin.
  • Put tin into the oven and bake for 40-45 minutes
  • Remove cake tin from the oven and turn upside down on a plate or breadboard
  • Do not remove cake tin or loaf tin for a few minutes.
  • Remove cake tin or loaf tin. The cake is now ready to eat

 A favourite cake that looks splendid with its glazed pineapple top and tastes deliciously sweet/sharp.