Next Door Pineapple Cake

1928 Upside-Down Pineapple Cake

Next Door Kitchen and Bar celebrates the decadence of the 1920s, and this indulgent 1928 upside-down pineapple cake is no exception. This recipe won the 1932 Country Women’s Association Cake Show (Tasmanian division). If it’s good enough for the CWA, it’s good enough for us! 


For the batter:
113 g diced unsalted butter
165 g caster sugar
2 cups self-raising flour
2 free-range eggs
¼ cup milk
¼ cup pineapple juice (from the tin)
½ teaspoon vanilla

For the caramel sauce:
2 cups caster sugar
1 cup water
1 cup cream

To garnish:
1 tin pineapple rings
glazed red cherries


For the batter:
Cream butter and sugar together in a bench-top mixer using the paddle attachment until light and cream in colour.

Lightly whisk eggs and add to butter. Mix gradually ensuring well mixed through.

On a low speed, gradually add flour until well incorporated.

Slowly add milk and pineapple juice on slow speed until well incorporated and smooth in texture.

For the caramel sauce:
Add sugar and water together and bring to boil, simmer until syrup turns light caramel in colour and remove from heat, this syrup will continue to colour.

Whisk in cream carefully as syrup will be very hot.

To construct:

Preheat oven to 165°C.

Spray a large cake tin or small individual tins with non-stick spray, then place a small amount of caramel sauce in the bottom of the tin.

Place pineapple rings on top of sauce and place cherries in the middle of the rings.

Add the cake batter and smooth out.

Bake for 12 minutes for individual cakes, or 22 minutes for a large cake tin.

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