Pineapple Upside-Down Cake


  • 125g (4 oz) butter
  • 3/4 cup castor sugar
  • 2 eggs
  • 2 cups self-raising flour
  • 1/4 cup milk
  • 1/4 cup pineapple juice/syrup from can


  1. Cream butter and sugar well.
  2. Add eggs one at a time, beat until light and fluffy.
  3. Fold in sifted flour ad combined juice/syrup and milk alternately, beat lightly until smooth


  • 60g (2 oz) butter
  • 1/2 cup brown sugar, firmly packed
  • 475 g (15oz) can pineapple slices
  • glacé cherries
  1. Blend softened butter with brown sugar (don’t over-mix)
  2. Spread over base of greased deep 20cm (8 in.) cake tin.
  3. Drain pineapple slices (reserve 1/4 cup juice/syrup for cake mixture above).
  4. Arrange pineapple slice and glacé cherries decoratively over bown sugar mixture.
  5. Spread cake mixture over carefully.
  6. Bake in moderate oven for one hour.
  7. Allow to stand for five minutes before turning over to serving plate.
Pineapple Upside-Down Cake

Pineapple Upside-Down Cake


About yewnique

I am a Malaysian-born woman who is married to an Australian and now live in Melbourne, Australia. I am a mother to four children. I home school. I like reading, writing, and cooking -- not necessarily in that order. I care about grammar and spelling, but am nonchalant about the Oxford Comma. I try to follow Christ's teachings.

Posted on Thursday, February 21st, 2013, in Cooking, Food and tagged , . Bookmark the permalink. Leave a comment.

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