Pineapple upside-down cake

Pineapple upside-down cake

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(162 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

Retro rocks. This classic pineapple upside-down cake makes a fun centre piece for afternoon tea and brings back many childhood memories.

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
407
protein
5g
carbs
49g
fat
23g
saturates
14g
fibre
1g
sugar
36g
salt
0.87g

Ingredients

For the topping

  • 50g softened butter
  • 50g light soft brown sugar
  • 7 pineapples rings in syrup, drained and syrup
  • glacé cherry

For the cake

  • 100g softened butter
  • 100g golden caster sugar
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs

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Method

  1. Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.
  2. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Recipe from Good Food magazine, March 2008

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Comments

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hoke's picture

I'm not cook, but a 70 year old man living in the hinterlands dying for a decent upside down cake recipe. This is NOT it, unless I'm missing something! It might make a flapjack, but not a cake with 100 gm of flour! So, what's the real recipe?

fbexon's picture

Excellent recipe, I used muscavdo sugar for the topping as suggested by another commenter and it worked a treat. The cake itself was a bit sweet for my taste so reduced the sugar to 80g the second time I made it. Definitely recommend.

Murphy000's picture

Everyone loved this cake. Will definitely make again. My only issue was that I used a cake tin what the side springs open a lot of the butter/syrup mix dripped out onto the bottom of the oven leaving a real mess , I'll put the tin on a baking tray next time.

leanita's picture

Delicious

leanita's picture

I made this cake for my dinner party and everyone love it.

hayward795's picture
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This is the best pineapple upside down cake recipe I have used. I have made this so many times and it has been spot on every time and always goes down well as a last minute pudding as I always have cupboard stocked with ingredients just incase.

jenjen08's picture
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Everyone loved this and keep asking me to make it

aidanmac's picture

Please ignore last comment I had read it incorrectly. Apologies.

My variation on this recipe, in the topping, is to substitute dark Muscovado sugar and a generous grating of fresh Nutmeg.

Aidanmac

aidanmac's picture

This recipe doesn't read right. The first step says to spread the batter over the base then place the pineapple and cherries on top? Step 2 then describes a more correct method of assembling an "upside-down" cake.

Aidanmac

gardener2's picture
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Well, do not ask how or why but I managed to forget all but the first three ingredients of the cake recipe. During the period of anticipation the comments by SO were fairly cutting. However have to say that despite the major boob the outcome was pretty good and that was without a smothering coat of custard!

skinguy73's picture
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I've tried this recipe on several occasions, and altered it very slightly.
I put in 40g of desiccated coconut, and it was popular with guests.

winnann's picture
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My family young and old love this, I've made it twice so far. Halved the mix in a pyrex dish for a weekend treat. Next for the whole family, I used a Bundt tin and it came out looking gorgeous. They all oohed and ahhed as it went on the table! Added half as much cake mix again as it didn't quite cover the fruit. Would do that again as I preferred the ratio of cake to fruit more. It has to be with custard for me.

traceysmenus's picture

As everyone else has already said this is very easy to make. I had help from 7 yr,5 yr & a 2 yr old to make this with no problems. Just put in the oven so eagerly waiting for it to come out. Have made before & always go's down well with a nice scoop of vanilla ice-cream on the side!! would recommend you make this.

jacquisamob's picture
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This cake is quite simply heaven on a plate. It's quite sweet, but wonderfully moist. I am a complete novice at baking but this turned out perfectly, even though I had to use muscovado sugar in the frosting and had no cherries.
I shall definitely be making a couple to go on the buffet at my sons upcoming 1st Holy Communion and know it will be well-received...

zoefisher92's picture

I forgot to add the syrup to the cake mix but it is absolutely delicious. I think this will become a regular for me. I also used sultanas instead of cherries which go nicely with the pineapple too.

mango83's picture
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Lovely cake, best cake I've ever made - family loved it.

Whilst in oven it's juices leaked, next time put a tray there to catch it.
Also my cake depth was that high, if I want the cake part to be more thick - what ingredient would u recommend?

rinni25's picture
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Lovely and easy. I used golden syrup and tasted just as yummy.
A firm favourite that the kids help to make.

origami09's picture
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This cake is for real sugar-lovers. Too sweet for me, but my husband will be thrilled.

xx_becka_xx's picture
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Mine leaked all over the toffee all over the bottom of the oven so would definitely put it on a baking try next time.

The cake is also quite shallow in height. Not sure if I did something wrong or if its only suppose to be about 2.5 cm high.

Tasted delicious and looked exactly like the one in the picture. Very pretty.

secrettrekkie's picture
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already left commet had to rate

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