Pineapple Upside Down Cake – Retro Classic
For the Topping
For the Cake Batter
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Cake Pan
Lightly grease a 22cm cake pan and line the base and sides with non-stick baking paper. Sprinkle 1/2 cup of brown sugar evenly over the base of the pan. Drizzle 75 grams of melted butter over the brown sugar. Arrange 7 drained pineapple rings on top of the butter and sugar mixture, placing one in the center and six around it. Place a glacé cherry in the hole of each pineapple ring. Set the prepared pan aside.
Prepare the Cake Batter
In a mixing bowl, combine 150 grams of softened butter, 3/4 cup of caster sugar, and 2 teaspoons of vanilla extract. Beat the mixture with an electric hand mixer for approximately , or until it becomes light and fluffy.
Add Eggs and Dry Ingredients
Add 2 eggs to the batter, one at a time, beating well after each addition until fully incorporated. Gradually add 2 cups of self-raising flour (or regular flour with 2 teaspoons of baking powder) and 1/2 cup of milk to the mixture, alternating between the flour and milk, beating until the batter is smooth and well combined.
Assemble and Bake the Cake
Gently spoon the prepared cake batter over the pineapple rings in the cake pan. Use a spatula to carefully spread and even out the surface of the batter. Place the cake pan into a preheated oven at 180°C (approximately 355°F) (350°F (approximately 175°C)) and bake for approximately , or until a skewer inserted into the center of the cake comes out clean.
Cool and Serve
Once the cake is out of the oven, allow it to stand in the pan for about to cool slightly. Then, carefully invert the cake onto a serving plate. Slice and serve warm or at room temperature.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Self-rising flour?
- 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
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