Pineapple Upside Down Cake

Pineapple Upside Down Cake

With a caramel, brûléed crust.

This pineapple cooks in a delicious caramel sauce which soaks through the cake when you turn it over. Add more caramel delicious-ness by brûlée-ing the crust with a blow torch. Best served hot😋

If you want to make it EXTRA vintage, add in glace cherries and/or pecan nuts

Pineapple Upside Down Cake

Julie Donald
with a caramel, brûléed crust
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Baking
Servings 8 people


For the crust layer

  • 250 g butter or marg room temperature
  • 125 g brown sugar
  • 440g can pineapple rings reserve the liquid for later
  • glace cherries and pecan nuts optional

For the cake

  • 150 g white sugar
  • 60 g butter room temperature
  • 1 egg
  • pinch salt
  • 200 g self-raising flower
  • 125 ml liquid from pineapple can


Make the crust

  • Prepare a rectangular baking dish (23cmx15cm) by greasing it.
  • Cream the butter and brown sugar together and spread the mixture evenly over the bottom of the baking dish.
  • Arrange the pineapple slices neatly on top of the butter-sugar mix. Decorate with cherries and pecans if desired.

Make the cake

  • Preheat the oven to 180℃. Cream the butter and sugar together with an electric mixer. Add the egg and beat for a further minute.
  • Sift the self-raising flour into the bowl and fold in. Add the pineapple juice and fold in gently.
  • Pour the mixture over the pineapples and spread evenly.
  • Bake for 30 - 35 minutes until a skewer comes away clean.
  • Remove from the oven and immediately turn the pan over onto a serving dish. This allows the caramel sauce to soak into the sponge.

For the brûlée

  • Using a blow torch, brûlée the top of the cake, to caramelise the pineapples and caramel sauce and create a crust.
  • Serve hot with cream or ice-cream
Keyword pineapple, upside down cake