Pineapple upside-down cake

Pineapple upside-down cake

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(185 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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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Ingredients

    For the topping

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

      Pineapple

      pine-ap-pel

      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
      Eggs

      Egg

      egg

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

    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.

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    Comments, questions and tips

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    leanita
    6th Aug, 2013
    I made this cake for my dinner party and everyone love it.
    hayward795
    10th Jun, 2013
    5.05
    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
    18th May, 2013
    5.05
    Everyone loved this and keep asking me to make it
    aidanmac
    24th Apr, 2013
    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
    24th Apr, 2013
    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
    21st Apr, 2013
    5.05
    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
    18th Apr, 2013
    5.05
    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
    13th Apr, 2013
    5.05
    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
    2nd Apr, 2013
    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
    24th Mar, 2013
    5.05
    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...

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