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Golden Circle Pineapple Upside Down Cake Recipe

Indulge in this legendary Australian Pineapple Upside-Down Cake! This recipe, cherished for generations and still featured on the Golden Circle website, delivers a taste of sunshine. Made with delicious Australian-grown pineapples (from Golden Circle cans), this classic cake is unbelievably moist and flavorful. While the original recipe isn't gluten-free, you can easily adapt it (see notes below). Get ready for a burst of tropical sweetness!

Prep Time 20 mins
Cook Time 70 mins
Calories 339.6 kcal
Protein 7g
Rating 5.0 (6 Reviews)
Golden Circle Pineapple Upside Down Cake 177

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Golden Circle Pineapple Upside Down Cake

  • 1 (20 ounce) can pineapple rings
  • 250g (1 cup) butter
  • 150g (1 cup) packed brown sugar
  • 8-10 maraschino cherries (for decorating)
  • 150g (1 cup) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Not used directly; recipe specifies all-purpose flour and baking powder separately.
  • 125ml (1/2 cup) milk
  • 170g (1 1/2 cups) all-purpose flour
  • 2 teaspoons baking powder

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How to Make Golden Circle Pineapple Upside Down Cake

  1. Preheat oven to 180°C (350°F).
  2. **Prepare the Pineapple Layer:**
  3. Melt 125g (1/2 cup) butter in a 20cm round cake tin. Brush the melted butter evenly up the sides of the tin.
  4. Sprinkle 150g (1 cup) packed brown sugar evenly over the melted butter in the bottom of the tin.
  5. Arrange one 20oz can of pineapple rings in the tin, placing a maraschino cherry in the center of each ring.
  6. **Make the Cake Batter:**
  7. Cream together 125g (1/2 cup) softened butter and 150g (1 cup) granulated sugar until light and fluffy.
  8. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  9. In a separate bowl, sift together 170g (1 1/2 cups) all-purpose flour and 2 teaspoons baking powder.
  10. Gradually add the dry ingredients to the wet ingredients, alternating with 125ml (1/2 cup) milk, beginning and ending with the dry ingredients. Mix until just combined.
  11. Pour the batter evenly over the pineapple and cherries in the prepared tin.
  12. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  13. Let the cake cool in the tin for 10 minutes before carefully inverting it onto a serving plate.
  14. Serve warm or cold. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

141g

Fat

41g

Carbs

17g

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Time To Make Course Cuisine Preparation South West Pacific Desserts Australian Cakes 4 Hours Or Less