Pineapple upside down cake

Prep 0 h : 30 m
Cook 0 h : 40 m


  • 150g plain flour

    20g baking powder

    100g butter

    150g sugar

    4 eggs

    100ml water

    1 pineapple, peeled and sliced into 9 rings

    9 glaced cherries


  • Preheat oven to 170°C. Sift together flour and baking powder.

    In a mixing bowl, whisk butter, half the sugar and eggs together until creamy. Add dry ingredients and stir to form a smooth batter.

    In a pan, caramelise remaining sugar in water over low heat. Pour into a cake mould and tilt mould around so the base is coated evenly.

    Place pineapple rings in a single layer over caramelised sugar. Place cherry in the hole in the centre of each pineapple ring. Pour batter over fruit and bake for 35-40 minutes.

    Remove cake from oven and let it cool completely. When ready to serve, turn mould over on to a platter.