Upside Down Pineapple Cake

16 Jul

I always wanted to bake an upside down cake, but I didn’t have a right pan or hadn’t got time. A recently bought cast icon pan has been sitting in the cupboard for a few months, so I decided to put it in a new test – pineapple upside down cake.

The recipe is from Anna Oslon again. My cast iron pan is a bit too big, so the cake was flatter than the normal 9’in cake and the baking time was shorter. I love the combination of pineapple and coconut. They are a perfect match! The caramelised pineapples on top give the entire cake a taste lift – sweet but not too sweet. Last but not least doesn’t it looks pretty?! 🙂


Upside down pineapple cake


  • 57g unsalted butter
  • ⅔ cup packed dark brown sugar
  • 2 tsp lemon juice
  • 7 slices pineapple rings


  • ¾ cup buttermilk
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cup all-purpose flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 tsp ground nutmeg
  • ½ cup shredded coconut
  1. Preheat the oven to 190C.
  2. Place a ovenproof skillet 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 aside.
  3. 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 centre of the cake comes out clean.



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