Pineapple upside-down cake

Pineapple upside-down cake

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(167 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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stephjb's picture
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Well, I followed the recipe exactly and just ended up with a mess. The cake was risen and cooked on the outside but still raw and liquid in the centre, so a total waste of ingredients and I won't bother with this again.

jonickolsen's picture
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Everyone loved this recipe - especially when my 6 yr old put cherries in the edge spaces as well as in the pineapple rings!

dawndavid's picture

Hi,

I want to make this cake for the weekend and wondered if anybody has made it and frozen it? Thanks

titchywitch's picture
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Brill recipe, comes out great every time.

emmahughes08's picture
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This was a fantastic pud! Everyone wanted second helpings!

damson's picture
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Really easy to make and quite delicious. I left out the tablespoons of pineapple syrup from the sponge mixture as I was worried about it being too sweet.

The butter & sugar mixture in the bottom of the tin gives the pineapple a lovely flavour.

kirstsnip's picture

I have made this many, many times and it comes out perfect everytime!!! Everyone i know loves this cake except the one person i know who wont eat pineapple!

katie29's picture

really tasty...just made it and had a piece!

yellowyodie's picture

I made this for my parents last September and they nearly died of contentment!!!! Well worth making and so absolutely gorgeous. Completely trustworthy recipe so much so I'm making it and taking to a friends house tonight!

vindya's picture
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Oops..forgot to rate!

vindya's picture
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So... delicious! I made this last night, and it came out really nice. Everybody just loved it. Mistakenly, I'd forgotten to add a little amount of sugar; but still this was just great. The sweetness was perfect.
Great recipe. This is one anyone should try.

starlycarly's picture
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Fantastic cake i made it with young children and it went down well.

acakebaker's picture

I made this wonderful cake using a little less sugar and adding coconut. A great succsess, Everyone loved it and some went home with the recipe!

pamtomsett's picture

I made this for a family gathering but substituted the glace cherries with drained cocktail cherries which gave a lovely almondy flavour. It is not surprising that the old recipes, slightly modified, are still well received by the new generation of cooks.

soggyfeet's picture

I took this to a 40s/50s party. Everyone loved it and said it was better with the sticky topping than they remember from their childhood.

mellucia's picture
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I have made this pudding a few times over the years, but this was by far the best recipe I have tried, my whole family enjoyed this after a roast last Sunday, did only use 80g of sugar, as advised on one of the suggestions, and I agree that was sweet enough!

emmachimpy's picture

I made this and I had exactly the same problem as Soph's Stuff (19th April) e.g. making it in a loose bottom tin and the contents dripping out/cooking on the outside but not in the middle. I had to overlap some of the pineapple rings and wonder if this had anything to do with it as the fruit was slightly more stacked in the centre. If anyone can explain this please help me as I really want to make this properly!!

reebok406's picture
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I am a beginner to cooking. This recipe is really easy and soooo tasty, I used pinapple chunks and re-arranged the cherrys into a big heart. Girlfriend was impressed......smooth.

mutsap's picture

This recipe is Fantastic!!!
A little less sugar though to compensate for the pineapple syrup.

sarahdeamer's picture

Delicious one of the best puddings i've ever made... Added a few drops of Almond oil along with the Vanilla essence..

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