Yummy Mummy Recipe: Pineapple Upside Down Cake

If you’re like me and have a sweet tooth, you probably have a weakness for baked goods 😉
My Dad makes this all the time, and when the Hubby and I were living with my parents to save for our house, this was a never fail crowd pleaser! It’s a simple recipe- a simple sponge cake as the base- and is quick and easy to whip up. This recipe is taken from the Be- Ro cookbook- which any UK expat will recognize 🙂 I usually double the recipe to get it nice & thick!
Yummy Mummy Recipe: Pineapple Upside Down Cake (as seen in the Be- Ro cookbook, hence the funky measurements)
Prep Time: 10 min. Bake Time:  20- 25 min in 2 pans; 40- 45 min in 1 pan
Ingredients: (4 oz = 1/2 cup approx.)
4 oz margarine or butter
4 oz sugar
4 oz  flour + baking powder, if needed (approx. 2 tsp per cup of flour)
2 eggs
1 can pineapple slices
1 cup brown sugar unpacked (or enough to coat base of pan(s)
Preheat oven to 350; grease & line pan(s)
Sprinkle brown sugar to coat bottom of pan(s)- it should look like  graham cracker crust (you may need to add more- and honestly, the more the yummier!) 😉
Drain the pineapple, but keep the juice! My Dad suggests adding 1- 2 tsbp of the juice to the batter for extra flavour & moisture- delicious! (Plus it’s yummy to mix for grown up drinks!!!)
In a mixer, cream margarine/ butter with sugar (I prefer butter!)
When mixed, alternately add flour (and baking powder, if needed) with eggs. Mix until all ingredients are blended; batter should not be runny and should be a creamy colour.
Use a spatula to scoop batter from mixing bowl and distribute evenly over pineapple/ brown sugar base

Bake at 350 for 20- 25 minutes if in 2 pans or 40- 45 minutes if in 1 pan. Use the old stand by of a skewer to check when ready- if you poke the cake and it comes out clean, you’re golden! Just like the cake should be! 😉


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