Recipe originally from Brought to you in association with


  • canola oil to brush the pan
  • 1/3 cup packed dark brown sugar 
  • 7 pineapple rings
  • 2 cups all-purpose flour 
  • 3/4 cup granulated sugar 
  • 1 tsp baking powder 
  • 1 tsp baking soda
  • 1 cup milk
  • 1/2 cup canola oil 
  • 2 large eggs
  • 1½ tsp vanilla extract 


  •  Preheat oven to 180c . Generously brush the bottom of 9-inch cake pan with canola oil. Sprinkle evenly with brown sugar, then arrange pineapple rings on top in one layer. 
  •  In medium bowl, whisk  flour, sugar, baking powder and baking soda. In another medium bowl, whisk together milk, canola oil, eggs and vanilla. 
  •  Combine wet and dry ingredients and mix until combined. Pour batter over pineapple-brown sugar mixture and bake until top is lightly browned and wooden skewer inserted into center of cake comes out clean, 40-50 minutes. Let cool for 5 minutes, then run knife around cake edges and, using oven mitts, invert cake onto large serving plate.