Pineapple Upside Down Cake with Custard Sauce

Over the weekend we had a lunch party and I had whipped up this nice pineapple upside down cake with custard sauce that can be served either warm or chilled. Wanted to dessert out of the tradition of using whipped cream and biscuits in my dessert and mad this classic dish which is always a hit :)!

So here's the recipe for the cake:


Pineapple Topping (see recipe below)
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, room temperature
1/2 cup milk
1/4 cup butter or oil

Pineapple Topping:

1/4 cup butter
2/3 cup firmly-packed brown sugar
1 (470gm) can sliced pineapple

Custard Sauce:
1 1/2 tablespoon custard powder
500 ml milk
5 tablespoon sugar

Mix all the ingredients together and cook on a low fire stirring constantly until pouring custard consistency.

In a cake pan over low heat, melt butter. Stir in brown sugar until well blended. Remove from heat.

Drain canned pineapple, reserving 2 tablespoons pineapple syrup (for cake batter). Arrange drained pineapple slices onto top of sugar mixture. Set aside until ready to pour the prepared cake batter on top.

In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and butter; beat 2 minutes. Add reserved 2 tablespoons pineapple syrup,and till you get a homogeneous batter.

Pour cake batter over prepared pineapple slices in the baking tin, spreading evenly.

Bake at 180 degrees for one hour  or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack.

Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve with warm custard sauce poured over.
My lil princess enjoyed the cake minus the pineapple! :)


  1. Hi Safiya, this looks lovely. I 'm happy that you share it for this coming Fab Fotography Friday, happy to discover your lovely blog:-)

  2. It was my pleasure and thanks for visiting over :)


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