Bacon and Pineapple Upside Down Cake

Preparation Time: 20 mins
Cooking Time: 1 hr
Category: Cakes & Desserts
Tags: Cakes & Desserts, Camp Oven


A little twist to an old recipe. But don't be fooled this is a wonderful dessert. I baked this one in my camp oven.


  • • 6 slices bacon
  • • 300grams, unsalted butter at room temperature
  • • 1 cup light brown sugar
  • • 6 fresh pineapple rings (1 small can)
  • • 2 cups plain flour
  • • 1 1/2 teaspoons baking powder
  • • 1/2 teaspoon carb. soda
  • • pinch of salt
  • • 3/4 cup white sugar
  • • 2 large eggs
  • • 1 teaspoon vanilla extract
  • • 1 cup buttermilk


  • Step 1Preheat the oven to 180c degrees . Cook the bacon in a large pan until crisp, remove to paper towels. Finely chop and set aside.
  • Step 2Pour off all but 3 tablespoons drippings from the pan. Add 50grams butter and melt over low heat. Pour into an 8 inch round cake tin, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture.
  • Step 3Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary. Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them.
  • Step 4Mix the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 250 grams of butter and the white sugar in another large bowl until light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla. Divide the flour mixture in 3 lots, Add to the butter, sugar mix alternating with the butter milk, beginning and ending with the flour mixture. Beat until the batter is smooth. Fold in the remaining chopped bacon.
  • Step 5Spread the batter over the pineapple in the pan. Bake until a toothpick inserted into the centre comes out clean, about 1 hour. Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter. Let cool at least 1 hour before serving.
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