This vintage cake recipe draws inspiration from the Australian Women’s Weekly ‘100 Favourite CAKES’ cookbook published in 1972. Their pineapple upside down cake is included in their ‘Dessert Cakes’ section, which are described as “rich, luscious, the perfect ending to a happy meal”.
My pineapple upside down cake is a slightly sweet vanilla cake crowned with caramelised pineapple and hints of sweet almond from maraschino cherries.
The pineapple upside down cake was created in the 1920s, coinciding with the advent of tinned pineapple. It’s a recipe that has endured over time.
This is only one of a range of vintage recipes on my website – many based on Women’s Weekly vintage cake recipes. Check out the full range of recipes here!
Ingredients
Pineapple cherry topping
110g (1/2 cup plus 2 tsp) packed light brown sugar
60g (1/4 cup) unsalted butter, very soft
1/2 tsp vanilla bean paste or pure vanilla extract
1/4 tsp nutmeg (optional)
1/2 tsp flaky salt
7 slices tinned pineapple, drained and blotted with paper towel
7 maraschino cherries, stems removed, drained and blotted with paper towel
Vanilla cake
250g (1 2/3 cups) cake flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp flaky salt
115g (1/2 cup minus 2 tsp) unsalted butter, at room temperature
200g (1 cup minus 1 tbsp) caster sugar
100g (2 large) eggs, at room temperature
85g (1/3 cup) crème fresh or full-fat plain Greek yogurt, at room temperature
1 tsp pure vanilla extract
125ml (2/4 cup) full-fat milk, at room temperature
Serves 8
Method
- Pre-heat oven to 180C. For the topping, place all topping ingredients (minus fruit) in a medium bowl and mix with a flexible spatula. Spread evenly on the base of an ungreased, unlined 23cm round (6cm deep) cake pan (avoid pans with a removable base). Arrange the pineapple slices in a single layer on top of the butter mixture, covering the base of the pan. Add a cherry in the centre of each pineapple ring. Set aside while preparing the cake batter.
- For the cake, in a medium bowl sift the cake flour, baking powder and baking soda. Add salt and whisk to thoroughly combine. Set aside. Using a handheld mixer or stand mixer with a paddle attachment, beat the butter until creamy (1-2 minutes). Add sugar and beat on medium-high speed until creamed together and light (4-5 minutes), scraping down the bowl at the halfway point. Add eggs, one at a time, beating until fully combined. Then beat in the crème fraîche or yogurt and vanilla extract. Scrape down the bowl then mix once more until fully combined.
- Add dry ingredients and milk in alternating thirds, beginning with dry ingredients. Beat on lowest speed after each addition only until just combined. Finish final mix by hand using a flexible spatula to make sure there are no lumps. Do not overmix. Pour batter evenly over the fruit and gently level with a spatula.
- Bake for 45 to 55 minutes (adding foil as the cake begins to brown – around 35-40 minutes). The cake is done when a toothpick inserted into the centre comes out with only a few crumbs attached. Remove from the oven and cool on a wire rack for 15 minutes (do not cool any further or the caramel will harden against the tin). Run a spatula along the edge to loosen, then invert the cake onto a plate. Serve warm or at room temperature.
