One of my favorite tea-time treats is the classic pineapple upside-down cake. Place a platter containing the de-molded cake next to a steaming hot cup of good old filter coffee to simply enjoy the sight of sunny goldenness.

This time, I followed a Sanjeev Kapoor recipe and the cake turned out quite nice; it had a nice crumb and the pineapple slices were caramelized just right. I made my own few changes, as usual, and the kitchen was soon filled with a sweet caramel aroma. I think this one will be made quite often now.

Here’s my version of the Pineapple Upside-down cake recipe:


For the upside-down layer:

  • 1 small can pineapple slices, drained
  • 1 ½ tbsp. unsalted butter, softened
  • ½ cup demerara sugar
  • 8-10 cherries (I used glazed cherries)

For the cake:

  • 1 cup flour
  • 100 gms. unsalted butter, softened
  • 1 tsp. baking powder
  • 1 cup castor sugar
  • 1 tsp. vanilla essence
  • 3 eggs


  1. Grease a cake tin (I used a 7 inch square tin) and line with baking parchment. Preheat the oven to 190 degrees centigrade.
  2. For the upside-down layer, cream the butter and demerara together and line over the parchment.
  3. Place the drained pineapple slices over the butter-sugar layer. Bedeck each pineapple eye with a cherry and leave aside.
  4. Meanwhile, sieve the flour and baking powder together.
  5. In a food processor, work the butter, eggs, sugar, and vanilla essence until creamy.
  6. Fold into the flour and baking powder mixture and pour over the pineapple and cherry jewelry.
  7. Bake for about 45 minutes, staying mostly in the kitchen to enjoy the warm aromas.
  8. (Cover the cake with parchment if it begins to darken too quickly beyond a rich gold.)
  9. Enjoy warm on its own or with a dollop of vanilla ice-cream.