Upside Down Pineapple Love


Upside down pineapple cake always brings back wonderful childhood memories. The Golden Circle tin....drinking the leftover pineapple juice. It's simple and comforting. I love it with a cup of tea, on the deck, in the morning sun.

It's such a gooood cake it even featured in a hilarious episode of 'Desperate Housewives". In the words of Gaby... ' a perfect Upside Down Pineapple Cake...if only trust were so easy to make!'



  • 440g can pineapple thins in natural juice, drained
  • 125g butter, softened
  • 3/4 cup firmly packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 1/4 cups self-raising flour, sifted
  • 1/2 cup plain flour, sifted
  • 1/2 cup milk


  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) cake pan. Line base and side with baking paper.
  2. Pat pineapple dry with paper towel. Arrange pineapple in pan.  Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add flours and milk. Stir to combine. Spoon mixture over pineapple. Smooth top.
  3. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre of cake comes out clean (cover loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Turn out onto a wire rack. Serve.

Now sit down, eat a slice of cake and relax!

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