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)

    sianlw's picture

    Easy to make and really yummy.

    aud1969's picture

    This is delicious and so easy. Complete store-cupoard receipe and whipped up in minutes. May not sound sphisticated but that sticky toffee top wins everyone over at a dinner party.

    sophiematthews's picture

    I made this recipe last week and it was pefect and everyone loved it. I made it in a loose bottom cake tin and the sugar syrup fell ont all over my aga floor! Major mess! So making it again today I used a fixed bottom tin and the cake was a disaster, cooked on the outside and a sloppy raw mess in the centre (even tried it a 2nd time but still no luck). Why? Should I go back to letting the juices run out all over my oven for this to work!! Don't think I can stand the smell of burnt sugar all night again!

    scrappyali's picture

    I thought this was a great cake. I added half again of the cake mixture as I had a lot of mouths to feed. The cake was lovely and moist. Deliscious served warm with icecream. Everyone really enjoyed it. Will definitely make again.

    irishgilly's picture

    I just made this cake tonight and it was a big hit. Lovely, warm with custard. I think this cake would be ideal for beginners as it was so easy to make. Definitely make again.

    janewebster's picture

    Have made this 3 times now - definitely a favourite. Ideal with custard or icecream. Freezes really well too.

    ppierce's picture

    This was an old favourite from my childhood and when my kids were small. Found the recipe in the Good Food and a great hit for the grandchildren too!! Then lost my recipe but thrilled to trace it on the website, so now printed and in my file.

    danielasimpson's picture

    I baked this on a Sunday, it has always been my husband's favorite but i lost my old recipe so we tried this one. It was lovely & moist, i used fresh pineapple and wizzed up few pieces instead of juice, it was simlpe to make, tasted delicious. Will definitely make it again.

    bulbie's picture

    I made this for dessert on Monday night. Delicious! My partner and I both wolfed it down! I was lucky enough for there to be some left the morning after, so I finished it off with my morning tea! Will be making this on a regular basis!

    ahaldane's picture

    I made this yesterday for my daughter's birthday dinner and served the cake as dessert with a dollop of ice cream. Everyone thoroughly enjoyed it. The cake was easy to make and delicious to eat (and it looks impressive too!). I will definitely make it again.

    helen8283's picture

    I made this for my mother on Mothers Day and was told by both my mum and dad that it was the best cake they had ever eaten! It is deliciously moist with a fantastic flavour and consistency. Highly recommended!

    liverbird's picture

    I made this gluten free using Dove self raising and it was glorious. it disappeared within minutes- great success!

    anna-banana's picture

    I made this for a sunday lunch and was a real hit altho i think i could have used less sugar as it came out tasting really sweet - great for my sweet tooth, but probably not for the others! I think either add less sugar or less syrup into the main cake bit and it'll be perfect!


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