Sanjeev Kapoor

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Pineapple Upside Down Cake  Recipe

Popular pineapple cake that is served upside down.

This recipe is from the book Cakes and Bakes.

Preparation Time : 51-60 minutes

Cooking time : 1.30-2 hour

Servings : 4

Pineapple Upside Down Cake

Main Ingredients

Topping -Tinned pineapple,





Level Of Cooking



  • Topping -Tinned pineapple drained
    8 slices
  • Butter softened
    50 grams
  • Demerara sugar
    1 cup
  • Cake- Refined flour (maida)
    1 cup
  • Baking powder
    1 teaspoon
  • Eggs separated
  • Butter softened
    100 grams
  • Vanilla essence
    1 teaspoon
  • Powdered sugar sifted
    1 cup
  • Milk
    1/2 cup


Step 1

Preheat the oven to 190ºC/375ºF/Gas Mark 5. Grease and line a nine-inch round cake tin. Mix soft butter and demerara sugar and spread it in at the bottom of the cake tin. Arrange a layer of pineapple slices over the butter sugar mixture.

Step 2

For the cake batter, sift together the flour and baking powder. Beat the egg yolks in a small bowl; mix in the butter and vanilla essence. Whisk the egg whites until stiff but not dry.

Step 3

Fold in the sifted sugar, one tablespoon at a time. Fold the egg yolk mixture into the egg whites, then fold in the sifted flour, one fourth cup at a time.

Step 4

Pour the batter over the pineapple slices and bake in the tin and bake for about half an hour. Allow to cool a little before removing from the tin.

Step 5

Turn the cake upside- down, onto a serving dish with the glazed pineapple slices on top.

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