Pineapple Upside-Down Cake

19 Feb

Some of you ladies out there would remember baking this cake during your home economics lesson. I know for sure it was in my textbook but for the life of me, I doubt I had baked this cake before. As I read the ingredients off Nigella Express, I wanted to give this a shot. It’s fairly simple but a piece of advice as dispensed by a fellow Twitter friend, Rini, to be generous with the sugar for the base. You’ll know why later on 🙂

Why is it upside down?

Well, the fruits will need to be laid at the bottom before you fill the tin with the cake batter. If you did it the other way around, the fruits will sink into the batter. Now we don’t want that to happen, right?

And apart from using pineapple rings and glazed cherries, we can also use peaches too. Let’s start baking yo!


  • Butter for greasing
  • 2 – 3 tablespoons sugar
  • 5 – 6 slices pineapple rings
  • 3 tablespoons pineapple syrup
  • 11 glazed cherries
  • 100 gm plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 100 gm soft butter
  • 100 gm caster sugar
  • 2 eggs


Preheat the oven to 180 degrees Celsius. Butter a tarte Tatin tin (24 cm wide at the top and 20 cm diameter at the bottom) or use a 23 cm cake tin.

Sprinkle the 2 – 3 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture. Fill each pineapple ring with a glazed cherry, and then dot one in each of the spaces in between.

Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple syrup to thin it a little. Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.

Bake for 30 – 35 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft move, turn it upside-down.

One Response to “Pineapple Upside-Down Cake”


  1. Peach Cake « Cady McBronzie's Culinary Adventure - April 17, 2011

    […] just to have a few bites before climbing back into bed. Remember the episode when I baked the Pineapple Upside-Down Cake? Mom suggested to bake a cake with peaches the next time […]

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