Cookies & Cakes

Pineapple Upside-Down Cake Recipe

Pineapple Upside-Down Cake Recipe

Pineapple Upside-Down Cake Recipe

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine Pakistani
Servings 6


For The Topping:

  • 50 g Butter
  • 50 g Brown Sugar
  • 7 Pineapple Rings In Syrup
  • 7 Cherries

For The Cake:

  • 100 g Butter
  • 100 g Caster Sugar
  • 100 g Self Rising Flour
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 2 Eggs


  • Heat oven to 180C/160C fan/gas 4.

For The Topping:

  • Beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
  • Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
  • Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

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