Pineapple Upside Down Cake

Pineapple Upside Down Cake Pineapple Upside Down Cake

This recipe is so versatile, use any of your favourite fruits like apple, peaches, plums or apricots for this fruity treat.

4 people 100 minutes 20 minutes


  • 2 tsp Baking Powder
  • 300 g Caster Sugar
  • 3 - Fresh Egg
  • 150 ml Milk
  • 100 g Muscovado Sugar
  • 350 g Plain Flour
  • 50 g SuperValu Butter
  • 75 g SuperValu Butter melted
  • 0 - SuperValu Cream to serve
  • 8 slices SuperValu Pineapple peeled, core removed
  • 1 tsp Vanilla Essence


  1. Grease a 23cm deep cake tin and line the base with baking parchment.
  2. Melt 50g of butter in a small pan and add the muscovado sugar, allow to dissolve for a 2 to 3 minutes until starting to combine.
  3. Remove from the heat and pour onto the base of the tin. Now, lay the pineapple slices in the caramel. Set aside.
  4. Preheat oven to 160°C/325°F. In a large bowl, place the caster sugar and eggs. Whisk until the mixture is pale and holds the figure of eight.
  5. Sieve the flour, and baking powder over the egg mixture, and gently fold until all the flour is combined.
  6. Pour in the milk, the melted butter and the vanilla extract and combine thoroughly. Pour the cake batter over the caramel and pineapple.
  7. Bake in the oven for 1 to 1¼ hours until the cake is firm to the touch and springs back when lightly pressed.
  8. Cool the cake in the tin for 20 minutes, then carefully remove from the tin, peel off the lining paper and serve warm or cold with a dollop of cream.
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