Pineapple Upside-Down Cake


  • Butter (for greasing)
  • 2 tablespoon sugar
  • 6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
  • 11 canned cherries
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup soft butter
  • 1/2 cup superfine sugar
  • 2 large eggs


Preheat the oven to 180c. Butter an 8_9 inch cake tin.

Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange pineapple slices.

Fill each pineapple ring with glaze cherry and one in each of the spaces in between

Put the flour, baking powder, baking soda, butter, superfine sugar, and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice.

Pour the mixture carefully over the cherry_studded pineapple rings; it will only just cover it, so spread it around gently.

Bake for 30min.


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