Pineapple upside-down cake

Pineapple upside-down cake

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(185 ratings)

Prep: 15 mins Cook: 40 mins


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

  • Freezable

Nutrition: per serving

  • kcal407
  • fat23g
  • saturates14g
  • carbs49g
  • sugars36g
  • fibre1g
  • protein5g
  • salt0.87g
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    For the topping

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



      With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

    • glacé cherry

    For the cake

    • 100g softened butter
    • 100g golden caster sugar
    • 100g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp vanilla extract
    • 2 egg



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


    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.

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    Comments (253)

    vindya's picture

    Oops..forgot to rate!

    vindya's picture

    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

    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

    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

    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..

    ugly_catfish's picture

    I've just made this and it was very delicious.
    I agree that it was probably a tad too sweet so next time I'd probably do half the quantity of the butter and sugar mix.
    Unfortunatly we only had the dreaded vanilla essence in the house and it tasted slightly too harsh, so definitely go for the extract.

    laurainxs's picture

    I last made thsi dish when I was at school! But I made it with my kids and it was great and easy to do. I used fresh pineapple too, It didn't look as good but tasted just as good.

    goldenegg's picture

    Looks good, tastes good - going in my favourites file. Really nice tang and beautifully moist. Used mini pineapple rings!

    angieboyd's picture

    Yum Yum. Very easy to make and tasted great!!

    nannycook's picture

    Excellent recipe. Never made this before, but thought this looked the best recipe. Will definitely make it again.

    givemechocolate's picture

    I bake this cake using gluten free flour so add additional Xanthan Gum and use pineapple rings in juice not syrup.

    I do put the loose bottomed tin I bake this in on a sheet of foil to stop the toffee escaping to the bottom of the oven and then I can eat the toffee on the foil...... cooks perk don't ya know....

    Fantastic recipe and the cake is baking in the oven right now.

    baljinder's picture

    This was really easy to make, i actually used golden castor sugar for the topping worked well. Would recommend this as a nice and tasty pudding.

    maiyanis's picture

    i made this cake with my 3 year old and we had lots of fun. Tasted great and will definitely be making it again. I used less sugar in the cake, 80g as I am watching my sugar intake but it still came out fab. I would advise though if you are using a loose bottom tin like I did to have a tray underneath to catch the syrup.

    jazpami's picture

    Fantastic! Barely made it out of the oven before it was gobbled up. It's very colourful and tastes fresh and light, the cake mixture is so perfect you could use it for any cake dessert.


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