Cakes and Cookies

Upside Down Pineapple Cake

In my opinion, all new beginnings should start with something sweet. So I decided that the first post should relay some sweetness – to new beginnings after all.

To begin with this is a cake that the family and I absolutely adore! I love taking this gem of a cake to dinners or to friends and the best part – it is super easy to make. It has always been popular each time I’ve made it and the kids love it.

Its the very simple – Upside-down pineapple cake. So easy, so beautiful but most of all, so delicious. (Adapted from Nigella’s Kitchen)

Enjoy making this one.



For the topping

  • 6-8 slices canned pineapples
  • 3 – 4tablespoons of the canned juice
  • 2 tablespoons of sugar
  • Candied/glace cherries as required

For the cake

  • 2/3 cup all purpose flour
  • 1 Teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 stick soft butter (I use the 100 gms sticks unsalted)
  • 1/2 cup superfine sugar
  • 2 large eggs



  1. Preheat your oven to 200 C. Butter/grease your round cake tin. I used an 8 inch round cake tin.
  2. Sprinkle the two tablespoons sugar evenly over the butter and arrange the pineapple slices as they best fit.
  3. Arrange the cherries in the centre of the pineapples and in the spaces between the rings.
  4. Add all the cake ingredients together – flour, baking powder, baking soda, butter, superfine sugar and eggs and blend till a smooth batter is reached. Then add the reserved 4 tablespoons of the canned juice to this batter and blend just a little.
  5. Pour this mixture over the pineapple rings and spread evenly with a spatula, gently.
  6. Bake for about 30 minutes.
  7. After taking the cake out, wait for about 5-7 minutes before you flip it over.
    To flip, cover your cake tin with a plate and turn carefully.


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