Pineapple Upside-Down Cake Recipe

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  • 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)


  • Take 6 individual round tart tins about 6×3-4cm 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

  • 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

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

  • 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

  • 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

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

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(8 ratings)
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