Pineapple upside-down cake

Pineapple upside-down cake

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(173 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
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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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danielasimpson's picture
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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
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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
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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
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I made this gluten free using Dove self raising and it was glorious. it disappeared within minutes- great success!

anna-banana's picture
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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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