Upside-Down Pineapple Cake w/ metric measures

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Assistant Cook
Jul 16, 2002
Hello forum, :)

Does anyone have a metric recipe for Upside-down Pineapple Cake?

Thank you. :)


Chef Extraordinaire
Feb 21, 2002
North Carolina
Hi Seamus - here you go!

Makes 1 9-inch round cake

12 Tbs (175 ml). butter
1 cup (225 ml) dark-brown sugar
1/4 cup (60 ml) pineapple juice
5 whole pineapple rings
1/2 cup (125 ml) milk
1 egg
1-1/2 cups (350 ml) flour
2 tsp (10 ml). baking powder
1/2 tsp (2 ml). salt
1/2 cup (125 ml) granulated sugar


Preheat the oven to 400 degrees (200 C.).

Melt 4 Tbs (60 ml). of the butter in oven proof skillet (or 8 inch or 9 inch cake pan). Stir in the brown sugar. Continue to stir over low heat until dissolved. Remove from heat and add the pineapple juice.

Arrange the pineapple rings in one layer in the pan. Set aside.
Melt the remaining 8 Tbs (125 ml). butter in a small pan. Remove from heat.

Stir in milk and egg, beating well. Mix the flour, baking powder, salt and granulated sugar in a bowl. Add milk-egg mixture and beat until smooth. Pour over the pineapple slices.

Bake for about 35 minutes, until a toothpick comes out clean.
Let cool in the pan for 10 minutes. Turn out onto a plate, fruit side up. Serve it with whipped cream, if you want.
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