How to make pineapple upside down cake

Who doesn’t love a retro dessert? This pineapple upside down cake would be right at home at a dinner party in the 1970’s.  I love the sticky, sweet caramelisation of the pineapple after it’s been baked and the spices which add a bit of gentle warmth and punch to the cake.  The hold-your-breath moment with this cake is when you have to turn it upside down and hope the pineapple will all come away from the tin and the cake will hold together.  So far it hasn’t failed me but I have to admit to a few close calls.  


I baked this cake last week for a catch up with my school friends and it was easy enough to make with a baby under foot.  It was perfect with a cup of tea at the end of lunch where we were busy reminiscing.  

Mixing the cake batter
Pineapple Upside Down Cake
Serves 10
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Prep Time
1 hr
Cook Time
1 hr 20 min
Total Time
2 hr 20 min
Prep Time
1 hr
Cook Time
1 hr 20 min
Total Time
2 hr 20 min
500 calories
60 g
124 g
27 g
6 g
17 g
222 g
43 g
37 g
1 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 500
Calories from Fat 241
% Daily Value *
Total Fat 27g
Saturated Fat 17g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 124mg
Sodium 43mg
Total Carbohydrates 60g
Dietary Fiber 3g
Sugars 37g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Spice mix
  1. 1 tsp ground cinnamon
  2. 1 tsp allspice
  3. Half a lemon rind, zested
  1. 1 orange, juice
  2. 60 g butter
  3. 70 g brown sugar
  4. 1 pineapple
  1. 250 g butter
  2. 200 g brown sugar
  3. 3 eggs
  4. 250 g plain flour
  5. 2 tsps baking powder
  6. 185 ml milk
  1. 1. Preheat oven to 200c.
  2. 2. To make syrup put juice, butter, and sugar in a small pan with 1 tsp of the spice mixture; bring to a boil. Decrease heat and simmer for 8-10 minutes, until a thick caramel syrup is formed. It will smell amazing!
  3. 3. Line a springform cake tin with aluminium foil so the bottom and sides are covered. Peel and core the pineapple and cut into slices then fit the pineapple pieces into the bottom of the lined tin in a single layer.
  4. 4. Beat the butter until light and fluffy and then beat in the sugar for a bit longer. Beat in the eggs one at a time, then sift the flour and baking powder in, beat to combine. Carefully add the milk in a thin stream and beat until uniform. Add the remainder of the spice mixture and mix until just combined.
  5. 5. Pour the syrup over the pineapple in the cake pan, making sure it covers pretty evenly. Spoon the thick cake batter over everything and smooth out the top. Bake for 10 minutes, then decrease the oven temperature to 180c and continue baking for an hour and ten minutes longer (1 hour 20 minutes total).
  6. 6. The cake will be very golden once baked and a skewer inserted will come out clean. Leave it to rest in the tin for a few minutes before turning the tin upside down and turning out. Peel away the foil to reveal your cake.
  1. Best served warm or as soon as possible after baking.
Gourmet Chick
The finished cake



  1. I’m always nervous when I tip my cakes out from the tin. Love the look of the warm caramelisation on the pineapple slices!

  2. That looks gorgeous! Such a retro fav 🙂
    I would love some right now with my morning coffee. Well done!

  3. G’day! Your cake looks delish, true!
    Just finished brekkie, but could go for a slice or two!
    Cheers! Joanne

  4. nothing wrong at all with retro upside down cakes, especially if pineapple is involved!

  5. Leaf – me too! It’s a scary moment.

    Gourmet Getaways – That’s the problem with reading food blogs with your morning coffee isn’t it? I sympathise…

    Joanne – Thanks very much

    Shellie – That’s my thinking as well.

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