Prep 15 mins
Cooking 40 mins
Makes 1 cake
A timeless favourite with a warmly spiced twist, this spiced pineapple upside down cake pairs caramelised pineapple with a soft, buttery sponge infused with gentle spices. The glossy fruit topping bakes into the cake to create a beautiful golden finish and rich flavour in every slice.
Perfect for sharing at gatherings, celebrations or weekend baking, this classic fruit cake delivers comforting bakery aromas and a striking presentation straight from the tin. The balance of sweet pineapple and aromatic spice makes it equally suited to dessert or afternoon tea.
Serve sliced to reveal the caramelised top and enjoy a nostalgic bake that never goes out of style.
Preheat the oven to 170oC. Line a 22cm round cake tin with baking paper.
Beat the butter with the brown sugar and vanilla extract until fluffy and creamy.
Add the eggs one at a time into the creamed mixture, beating well after each addition.
In a separate bowl, gently whisk together the flour, baking powder, spices and almond meal, then gently fold into the main cake batter.
Sprinkle the base of the prepared tin with about 1-2 tsp of brown sugar, then arrange the pineapple rings on top. Gently pour the batter over the pineapple and smooth the top.
Bake for 40 minutes, or until the cake is golden in colour and a skewer comes out clean.
Leave the cake to cool the tin for about 30 minutes. Then transfer to a serving plate by running a knife around the edge of the tin if the cake has attached to the sides, then place the serving plate over the tin and gently flip the cake so the underside becomes the top. Decorate with edible flowers if using, and serve.
