Upside down pineapple cake


  • 1 tin of Pineapple rings
  • Muscovado sugar
  • 80g Butter
  • 180g Plain flour
  • 160g Muscovado sugar
  • Tsp Baking powder
  • 2 eggs
  • Pineapple juice (from the tin)


Melt the butter in a pan and pour into a cake tin. Spread the butter around the tin, as evenly as possible, making sure to coat the sides.

Sprinkle a little sugar over the butter on the bottom of the cake tin and place the pineapple rings on top, in a single layer.

In a bowl, mix together the flour, sugar, baking powder and eggs. Add a tablespoon of pineapple juice and mix well. Continue to add pineapple juice, a little at a time, until a batter is formed.

Pour the mix over the pineapple rings. Put in the oven at 180 degrees Celsius and cook for 30-35 minutes, or until a skewer can be inserted and cleanly removed from the cake.

Leave to cool for 5-10 minutes, before flipping the cake tin upside down, and tipping the cake out.

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