Pineapple upside down cake

Submitted by Alison Bailey

Pineapple upside down cake

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Serving: 8
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins


  • Melted butter to grease tin/silicon mould
  • 2 tbsp brown sugar
  • 20g butter (pref unsalted) melted
  • 440g can unsweetened pineapple slices, drained (or sliced fresh pineapple)
  • 3/4 cup plain flour
  • 1/4 tsp bicarb soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 cup caster sugar
  • 1 egg, lightly beaten
  • 1/4 cup olive oil
  • 1 tsp vanilla extract
  • 1 ripe banana, mashed
  • Double cream to serve


  • Grease and line bar tin or silicon mould.
  • Combine brown sugar and melted butter (mix it really well) and spread across base of tin. Arrange drained pineapple slices on top of sugar mixture.
  • Sift flour, bicarb and spices into a large bowl and add caster sugar.
  • Finely chop 2-3 pineapple slices and put into another bowl. Add egg, vanilla and banana to pineapple and mix lightly.
  • Make a well in the centre of flour mixture and add egg mixture - stir until just combined.
  • Spoon into tin and cook on high in slow cooker, with a towel under the lid until cooked when tested with a skewer.*
  • Cooking time suggested is 2-3 hours on high
  • Allow to cool in tin before turning out onto a plate. Slice and serve with thick cream or ice cream.
  • * Note - different slow cookers vary on heat and cooking time, so always test with a skewer after 1-2 hours to check if it's cooked.

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