Pineapple Upside-Down Cake: The Cake for No-Frosting-Cake Lovers

I’m sure you’ve come across people who don’t like frosting on their cakes, for whatever reason.  Me?  I love my frosting.  AND I love my cakes.  Haha.

But anyway, I recently baked a pineapple upside-down cake for hubby’s birthday.  He’s not too keen on frosting, so when I learnt about this cake from a friend, I thought it would be perfect!

And I was right!

An added bonus was that the kids helped me baked this cake and we had a lot of fun doing it too!  It’s not a very ‘rise-able’ cake, so don’t expect it to be all fluffy, but it’s like this delicious dessert that’s not too sweet, but yet is good enough to make you want more.  Tastes a little like nyonya kueh, if you ask me.  Try it if you prefer your cakes sans frosting, or if you just like pineapples! 🙂

Pineapple Upside-Down Cake (source)


  • butter (for greasing)
  • 2 tablespoons sugar
  • 6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
  • 11 glace cherries (approx. 75g total weight)
  • 100 grams plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 100 grams soft butter
  • 100 grams caster sugar
  • 2 large eggs


  1. Preheat the oven to 200°C/gas mark 6/400ºF. Butter a tarte Tatin tin (24cm/9 inches wide at the top and 20cm/8 inches diameter at the bottom) or use a 23cm / 8-9 inch cake tin (neither loose-bottomed nor springform).
  2. Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
  3. Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.
  4. Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
  5. Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
  6. Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft – ha! – move, turn it upside-down.
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