Pineapple Upside Down Cake

The only time I’ve ever had pineapple upside down cake was in school lunches, they made it great and it was the pudding i most looked forward to- other than iced buns of course!

i made this with fresh pineapple because i had one lying around, you can use tinned- its probs better as they are softer!


  • 100g softened butter
  • 100g golden caster sugar
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs
  • Pineapple slices
  • 50g melted butter
  • 50g caster sugar


  1. Butter the loaf tin and cover in caster sugar
  2. Slice or prep your pineapple and place i the loaf tin.
  3. Cover in the melted butter and caster sugar- put to one side.
  4. Whisk the butter and sugar until light and fluffy.
  5. Mix the eggs together until fluffy
  6. combine the eggs with the butter mix and add the flour, vanilla, and baking powder.
  7. Put the mix into the tin and bake for 25 mins at 180 degrees.

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