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UPSIDE DOWN PINEAPPLE CAKE

This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.

UPSIDE DOWN PINEAPPLE CAKE

For topping

1 can - 400 g (14 oz) sliced pineapple

75 g (3 oz) unsalted butter

3/4 cup packed light brown sugar

For dough

1 1/2 cups all-purpose flour

2 to 3 tsp ground cardamom

2 tsp baking powder

1/4 tsp salt

75 g (3 oz) butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla essence

1 tbs rum or Marsala 

1/2 cup unsweetened pineapple juice

Cherries to place in centre of Pineapple rings.

2 tablespoons rum (or Marsala) for sprinkling over cake

Cream or Ice Cream to serve separately

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Preheat oven to 180°C (350°F).

Make topping:

  •  Melt butter in heavy based pan. Add soft brown sugar and simmer over moderate heat, till diluted.

  • Remove from heat. Drain pineapple and arrange in a circle on top of sugar mixture. 

Make dough

  • Sift together flour, cardamom, baking powder, and salt.

  • Beat butter with sugar with an electric mixer until light and fluffy.

  • Beat eggs in a separate bowl with vanilla and rum and add to butter mixture.  

  • Add flour and baking powder, mixing first with a spoon and when incorporated, beat with mixer. Add pineapple juice and mix. 

  • Spoon over pineapple topping and spread evenly. Bake cake until golden for about 30 min. Bake longer if cake is pale and dough is still wet when inserting a sharp knife.

  • Let cake stand in skillet 5 minutes. Place a plate over pan and turn cake onto plate. Give it a shake and lift pan. Some pieces of pineapple may be stuck to bottom of pan, place on the right place on top of cake. Sprinkle rum over cake. 

  • Add cherries in the centre of pineapple ring.

  • Serve cake at room temperature with whipped cream or ice cream

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