Pineapple Upside Down Cake


I’ve got to tell you, the first time I tasted this lovely cake was at a friend’s house. I remember it as if it were yesterday.

Seema, my school friend had invited me over to her house for lunch. Her lovely mum had prepared a scrumptious lamb curry, I can smell it now as I’m writing this for you! Anyway after the curry came dessert and Mrs Apte pulled out this wonderful tray that looked like sunshine, my goodness the smell was devine. She kindly cut a square chunk for each of us, to be honest I can’t remember the rest, I must of eaten the whole tray! It was that delicious. The memory of that day remains in my heart. So this recipe is in the memory of friendship.

Makes 6 mini cake loafs


150g self-raising flour

75g white caster sugar

75g butter / margarine

1/4 tsp baking powder

1/4 tsp vanilla paste

2 medium sized eggs

For the pineapple base

3 tbls soft light brown sugar

1 cup finely chopped pineapple

6 Glace cherries halved


Measure the flour and baking powder. Seive and set aside.

Break two medium eggs in a large bowl and add the caster sugar to it. Whisk until pale yellow in colour.


Add the vanilla paste, butter / margarine and whisk until smooth.

Add the flour and baking powder and fold in until there are no traces of the flour visible. Set aside.


Putting it all together

Fill the mini loafs with a tsp of brown sugar.


Add two halved glaced cherries.


Add a generous layer of chopped pineapples.


Finally spoon 1 and a 1/2 tbsp of the cake batter over the pineapple.


Once you’ve filled all your mini loaf cases, place on a baking tray.


Place in the oven at 180 degrees for 20 minutes until lightly golden brown and a cake tester comes out clean.


Place on a cooling wire wrack to stop the cake from baking at the bottom from the heat of the baking tray.


Enjoy hot or cold with a lovely cup of tea or in my case coffee. For those custard lovers, with a good helping of custard! 😁




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