Pineapple Upside-Down Cake Recipe

(26 ratings)

Mark Hix pineapple upside down cake photo


  • 330g butter, softened
  • 330g caster sugar
  • 1 small pineapple (peeled, cored and cut in to 2cm rings)
  • 4 large eggs
  • 200g self-raising flour
  • 2tsp baking powder
  • 50g ground hazelnuts

You will need:

  • 6 individual round tart tins (6x3-4cm deep)


  1. Take 6 individual round tart tins about 6x3-4cm deep. Melt 80g of the butter and mix together with 80g caster sugar in a small bowl. Brush half of this mixture over the sides and base of the tin

  2. Heat the remaining melted butter mixture in a frying pan until it begins to bubble. Add the pineapple slices and cook over a medium to high heat, turning every so often, until they begin to colour. Remove from the heat

  3. Place a pineapple ring and teaspoon of cooking liquid in each mould, reserving any excess

  4. Preheat the oven to 175C/gas mark 4. Put the remaining butter and sugar, the eggs, self-raising flour, baking powder and hazelnuts in a food processor and mix together for a minute or so until smooth

  5. Pour the mixture evenly into the tins and cook for 30-40 minutes, until golden. Leave to cool a little, run a knife around the edge of each tin and turn out onto warmed serving plates

  6. Spoon over any excess cooking liquid and serve either hot or warm with thick cream or creme fraiche