Pineapple Upside Down Cake


  • 1 tsp baking powder
  • 150g sugar
  • 180g plain flour
  • 1/2 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 20g sweetened desiccated coconut
  • 1/8 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 3 large eggs
  • 2 tsp lemon juice
  • 135g brown sugar
  • 60g unsalted butter
  • 5-6 slices tinned or fresh pineapple rings

Preparation Method:

  • Preheat the oven to 175°C.
  • Place a 9-inch ovenproof pan on a burner on medium heat.
  • Melt the butter and brown sugar, stirring until melted and bubbling.
  • Stir in the lemon juice, then remove the pan from the heat.
  • Arrange the pineapple slices in this syrup so they are close together but not overlapping.
  • Set it aside.
  • In a large bowl, whisk the buttermilk, oil, eggs and vanilla.
  • In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg.
  • Add this to the buttermilk mixture and whisk until just blended.
  • Stir in coconut.
  • Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the center of the cake comes out clean.
  • If using fresh pineapple, the cake may need an extra 5–10-minute baking time.
  • Let the cake cool for 30 minutes in the pan.
  • Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top.
  • Serve warm or at room temperature.
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