Pineapple & Banana Upside-Down Cake

A golden, buttery cake layered with juicy pineapple and caramelised banana in a glossy brown sugar topping. A tropical twist on a beloved classic, this beautiful upside-down cake is made for afternoon tea, celebrations or sharing with family and friends.

Pineapple & Banana Upside-Down Cake

Serves 10 - 12

Total Time Prep: 20 mins, Bake: 50 mins

Ingredients

For the Pineapple & Banana Topping
Fresh pineapple, peeled, cored and sliced into rings	1
Ripe but firm bananas, sliced lengthwise or into thick rounds	2
Unsalted butter, melted	6 tbsp
Packed light brown sugar	¾ cup
For the Cake
All-purpose flour	1.5 cups
Baking powder	1.5 tsp
Salt	1/2 tsp
Unsalted butter, softened	1/2 cup
Granulated sugar	¾ cup
Large eggs	2
Vanilla extract	1 tsp
Milk	1/2 cup
Pineapple juice	2 tbsp

Cooking Method

Step 01	Preheat the oven to 180°C. Lightly grease a 9-inch round cake pan.
Step 02	Pour the melted butter evenly over the base of the cake pan, then sprinkle the brown sugar evenly over the butter.
Step 03	Arrange the pineapple rings over the brown sugar layer, filling the spaces between them with the sliced bananas.
Step 04	In a bowl, whisk together the flour, baking powder and salt.
Step 05	In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.
Step 06	Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 07	Gradually add the dry ingredients, alternating with the milk and pineapple juice. Mix until just combined.
Step 08	Carefully spoon the batter over the pineapple and banana arrangement, then smooth the surface.
Step 09	Bake for approximately 45–50 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Step 10	Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges, then carefully invert the cake onto a serving plate while still warm.
Step 11	Allow the caramelised fruit topping to settle before slicing and serving.