I’ve made this Pineapple Upside Down Cake using this recipe a few times now and it’s a really simple one to whip up. The cake has a nice sweet flavour and I love the old-school baking look the cake has with the pineapple rings on the top; no fancy pants buttercream icing going on here!
Interestingly, in the history of our blog, this is the first Pineapple specific recipe. I have another one coming up in a few weeks too, so keep an eye out for that.
¼ cup brown sugar
5 – 7 pineapple slices / rings
handful of raisins (optional)
1 cup caster sugar
1 cup butter
1 teaspoon vanilla essence
⅔ cup plain natural yoghurt
4 eggs, lightly beaten
1 ¾ cups self raising flour
½ teaspoon baking powder
Preheat the oven to 180°C. Grease a 20cm round cake tin.
Scatter the brown sugar over the bottom of the cake tin. Arrange the pineapple slices and the raisins (if using) over the top of the sugar in a pretty pattern.
In a large bowl, beat the caster sugar and butter together. Mix in the vanilla essence, yoghurt and eggs. Gently mix through the flour and baking powder.
Pour the mix over the top of the pineapple in the prepared tin. Bake for 50 minutes or until a skewer inserted into the centre comes out cleanly.
Cool in the tin for 20 minutes, before turning out on to a board or serving plate to cool completely.
Cut into slices and serve, either by itself or with cream or yoghurt.