Pineapple Upside Down Cake

by May

This recipe for Pineapple Upside Down Cake was one of the first cakes I ever made as a young girl. It can be served cold, but when I first made it I served it hot with cream as a dessert. It is equally delicious served hot with custard.


14oz can pineapple rings
6oz butter
6oz caster sugar
3 eggs
10oz self-raising flour
2 level tsp baking powder
1 level tsp mixed spice
2oz ground almonds


  • Preheat the oven to 180C (350F or gas Mark 4)
  • Grease and line a 7" square cake tin
  • Drain the juice from the can of pineapple and set aside
  • Set aside around 6 pieces fruit for decoration
  • Chop up the remaining pineapple
  • Put the butter, eggs, sugar, 3 tbs pineapple juice in a bowl
  • Sift in the flour, stirring in the mixed spice and baking powder
  • Add the ground almonds and chopped pineapple
  • Beat all the ingredients together for around 3 minutes
  • Put the mixture in the tin
  • Spread the top smoothly
  • Place the pineapple pieces around on top
  • Bake in the centre of the oven for 1 - 1 hours until golden brown and firm to the touch
  • Leave in the cake tin to cool for a few minutes
  • Gently turn out onto a wire tray
  • Remove the greaseproof paper and leave to cool

Enjoy your Pineapple Upside Down Cake!

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