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Pineapple Upside Down Cake

This is a family favorite. Its tropical fruity aroma with a nutty twist is just the treat for your sugar starved taste buds. Perfect dessert for lunch on a sunny Sunday, or as part of traditional English afternoon-tea, this is always a winner.


Prep Time 20 Mins                  Cook Time 1 hr                  Serves 6-8



Eggs – 4
Sugar – 300g
Flour – 300g
Unsalted butter – 200g
Vanilla essence – 1 tsp
Greek yogurt – 2 tbsp

Milk – 1/2 cup
Baking powder – 1 1/2 tsp
Baking soda – 11/2 tsp
Salt – 1 pinch
Walnuts – 50g
Pineapple bits – 80g

For topping:

Brown sugar – 100g
Butter – 60g
Pineapple rings – enough to cover the top
Cherries – as required


Grease an 8×8’ round or square pan. Sift the flour, salt, baking soda and baking powder together, at least 2-3 times and set aside. In a pan, cook brown sugar and 60g butter until they thicken, and turn a saucy consistency. Then put syrup mixture in cake pan and arrange pineapple rings and cherries. Cream the sugar and butter, in a separate bowl beat for about 5-10 minutes. Now, begin to add the eggs slowly, when combined, add in the vanilla essence, milk and yogurt. Start folding in the sifted dry ingredients. Stir in, the walnuts. And spoon, this batter into the cake pan. Bake in a preheated oven, at 160ºC, 325ºF, and gas mark 3 for one hour or until toothpick inserted in the centre comes out clean. Serve warm with hot custard or ice cream.

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