Michelle Reed

Food & Wine

Pineapple upside down cake

Pineapple upside down cake

These tropical, sweet inverted cakes will turn your dessert upside down.


  • 800g of pineapple chunks in juice
  • ⅓ cup of brown sugar
  • ⅓ cup of flour
  • ¾ cup of sugar
  • ½ teaspsoon of baking powder
  • ¼ teaspoon of salt
  • ¼ cup of butter, ⅓ cup of butter
  • ½ cup of pineapple juice (from can)
  • 1 egg
  • ½ teaspoon of vanilla extract

  1. Preheat oven to 180 degrees Celsius.
  2. Spray a 12-cup muffin tray with cooking spray.
  3. After draining pineapple chunks (saving half a cup) let drain over paper towels.
  4. Melt one-third cup of butter and stir with brown sugar.
  5. Pour butter and brown sugar mix into each muffin cup.
  6. Arrange pineapple on top.
  7. In a large bowl, mix together flour, sugar, baking powder and salt.
  8. Add butter and pineapple juice and mix together until smooth.
  9. Add vanilla and egg and combine.
  10. Layer over pineapple and sugar in muffin cups.
  11. Bake until cooked through, for about 23 to 26 minutes.
  12. Remove and let cool.
  13. Loosen cakes with a knife, then flip onto wire rack.
  14. If desired, top with whipped cream and maraschino cherries.
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