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Upside Down Pineapple Cake

Course Desserts & Tea Snacks
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 8 inch cake
Author Tanaz Dauwalla Medhora


  • 0.33333333333333 cup butter
  • 0.33333333333333 cup sugar
  • 1 tbsp brown sugar
  • 1 large pineapple or 3 tins of pineapple chunks
  • 2 cup wholewheat floor
  • 2 tsp baking powder
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 tsp cardamom powder or more as per taste
  • 0.5 tsp salt


  • Preheat oven to 350 fahrenheit or 180 degrees celsius


  • Cut pineapple into chunks (Keep aside a few slices for the batter).
  • Melt 1 teaspoon butter in a non stick pan. Add 1 table spoon brown sugar and gently simmer over moderate heat. Add pineapple chunks and stir 4-5 minutes. Set aside.


  • Sift together flour, cardamom, baking powder, and salt.
  • Beat butter and eggs in a large bowl, then gradually add in the sugar.
  • Add in vanilla and pineapple slices (very finely chopped or pureed - this adds to the sweetness and moistness of the cake).
  • Mix in cardamom, baking powder and vanilla essence.
  • Add the whole wheat flour slowly and fold gently until a smooth batter is formed.

Cake Assembly

  • Grease a spring-form cake tin with either butter or oil spray.
  • Arrange the pineapple topping at the bottom, making sure you cover every bit of space.
  • Spoon the batter over this pineapple topping and spread evenly.
  • ake cake in middle of oven until golden and a tester comes out clean, about 45-50 minutes.
  • Let cake stand in for 5 minutes. Invert a plate over skillet and invert cake onto plate. Serve cake warm, either plain or with some good vanilla ice-cream.