Pineapple Upside Down Cake


How to bake a Pineapple Upside Down Cake in our Wood Fired Ember Oven! Check out Jacks Meat Shack Video.


  • 100g butter
  • 200g brown sugar
  • 1 can sliced pineapple
  • 3 large eggs (separated into yolks and whites)
  • 200g white sugar
  • 1 tsp vanilla extract
  • 125g all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt


  1. Preheat the Ember to 200°C using either wood pellets or kiln dried hardwood pieces.
  2. Melt the butter in a skillet pan.
  3. Carefully remove the pan from the oven and evenly layer the brown sugar.
  4. Mix well until sugar has dissolved into the butter.
  5. Drain the pineapple, reserving 1/3 cup of the juice.
  6. Arrange the pineapple slices in a single layer into the skillet.
  7. In a large bowl, use an electric whisk to whisk the egg yolks until thick and lemon-coloured. Gradually add the sugar and continue to whisk until combined.
  8. Blend in the vanilla extract and pineapple juice.
  9. Gradually mix the flour, baking powder and salt into the batter.
  10. In another bowl, beat egg whites on high speed until stiff peaks form, then fold them into the batter.
  11. Spoon the batter into skillet on top of the pineapple.
  12. Bake until a toothpick inserted in the centre comes out clean, approximately 30-35 minutes.
  13. Let the cake stand for 10 minutes before flipping the cake onto serving plate.

TIP: If the top starts to brown too quickly, cover with foil for the remain time of the cook.