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Recipes Dessert
Upside-Down Pineapple Cake

We have given a regular upside-down cake a spicy twist, turning an ordinary treat into a festive dessert.


  • 65 ml butter
  • 125 ml light brown sugar
  • 1 x 440 g can Rhodes Quality Pineapple Rings in Syrup, drained
  • 125 ml butter
  • 125 ml white sugar
  • 1 egg
  • 315 ml cake flour
  • 10 ml (2 t) baking powder
  • 5 ml (1 t) mixed spice
  • 2.5 ml salt
  • 125 ml milk

To serve: ready-made custard



  1. Melt 65 ml of butter and pour it into the bottom of a tart pan.
  2. Sprinkle the brown sugar over the melted butter.
  3. Arrange the Rhodes Quality Pineapple Rings on top of the butter and sugar layer.
  4. Cream the 125 ml butter and the white sugar together until light and beat in the egg.
  5. Sift the flour, baking powder, salt and mixed spice together and add to the creamed mixture, alternating with the milk, whisking to create a smooth batter.
  6. Spread the batter over the pineapple rings and bake in a preheated oven at 180°C for 35 – 40 minutes or until golden.
  7. Allow it to cool for a few minutes before turning out onto a plate.
  8. Serve warm with custard.

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