Round and round and upside down!


What’s up everyone? I guess most of us are suffering from holiday blues and trying to get out of upside down routines .. well the cake I have for you today is no different, as it’s the Upside Down Pineapple Cake! LOL! As Mr. Bakealogue happily munches away one of his fav cakes, I’m sitting here staring at it, wondering why the pineapples on top don’t stand out as much as I hoped they would! ….. *10 mins and one slice later* ….Well I just figured out why and it’s important you do too so you don’t make the same mistake as me ….  turns out, I was out of light brown sugar, and thought I’d just use normal caster sugar for the topping as it shouldn’t make a huge difference right?… couldn’t have been more wrong! Had I used light brown sugar for the topping, then the sugar would’ve caramelised more on the top bringing out the vibrant yellow colour of the pineapples against the dark brown background! Lesson learnt! So please do use the exact ingredients as mentioned in the recipe as sometimes it can make all the difference! I should probably add here, dark brown sugar wont do either as then the cake would just look burnt once it has baked. Last but not least, this cake is best served warm, so don’t wait too long for it to cool down 🙂 … 

Upside Down Pineapple Cake

Upside Down Pineapple Cake


For the topping:
Unsalted butter: 55g or 1/4 cup
Light Brown Sugar: 3/4 cups
Pineapple chunks: as required
Cherries: as required

For the Cake Batter:
All Purpose Flour: 1 and 1/2 cup
Unsalted butter: 113g or 1/2 cup
Caster Sugar: 1 cup
Baking Powder: 2 tsp
Eggs (large): 2
Vanilla Essence: 1 tsp
Milk: 1/2 cup

Pre-heat your oven to 175 degrees Celsius and lightly grease an 8″ cake tin.

To prepare the topping:
In a saucepan, melt the unsalted butter and light brown sugar together.
Continue to stir on medium heat until it starts to form bubbles on the outer edge. This means the sugar has caramelised.
Pour the mixture in your greased cake tin.
Arrange the pineapple chunks and cherries on top of this sugar mixture. Set aside.

For the cake batter:
In a bowl, mix together the unsalted butter and sugar until well-combined.
Add the eggs, one by one, followed by vanilla essence. Continue to mix until it forms a pale fluffy mixture.
In a separate bowl, sift and mix together all the dry ingredients ie. all purpose flour and baking powder.
Add the flour mixture to the wet batter in three additions alternating with milk.
Fold the mixture with the help of a spatula until all the ingredients are well-combined.
Pour the batter in your cake tin over the pineapple and sugar mixture.
Spread the batter out evenly.
Bake the cake in your pre-heated oven at 175 degrees Celsius until it forms a nice golden brown colour on top. A toothpick inserted in the centre of the cake should also come out clean. The time would vary depending on your oven settings, but it took me approximately 30 – 40 minutes.
Allow the cake to cool on a wire rack for 10 minutes before inverting the cake on your dish.

Congratulations! Your Upside Down Pineapple Cake is ready to be consumed! 🙂


2 responses »

    • Thank you Charlotte 🙂 .. I’m still regretting not using brown sugar for it as the pineapples would’ve tasted fab with it! Oh well, all the more reason to bake it again soon … good luck with yours .. am pretty sure you’ll ace it like all your other wonderful baking creations! 🙂

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