Pineapple upside-down cake

Pineapple upside-down cake

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(162 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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louisy's picture

I notice the recipe doesn't say anything about greasing and lining the tin? Will the topping not just stick? Any tips?

katbebbington's picture
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Delicious! I swapped the cherries for little piles of dried cranberries, and also scattered some around the pineapple before I put the cake mixture on top. They give a lovely tangy taste to compliment the sweetness!

alispry's picture

I love this recipe! it is so easy and I have adapted it to be gluten and dairy free very easily! Try it with plums instead of the pineapple..lose the cherries entirely and substitute syrup for a little maple syrup or apple juice...lovely. I roll this one out for those unexpected guests as it's quick and easy.

jen_02's picture
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Great recipe! My first upside-down cake and it went down a storm at work and didn't last 5 mins. Moist but light texture, a definite winner. I rushed it a bit when I took it out the oven and as a result it crumbled a little bit when I turned it and when I put it on the cooling rack the middle sunk a bit.. But that's my fault for not being patient. It did not effect the overall result though!

emmachapps's picture

Very easy to make, kids loved it, deffo make again

amyxmoo's picture
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works great :) cant beat a classic. like being a kid again

piligofi's picture

es deliciosa esta tota!!!recuerda mi niñez

rhu1988's picture
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I've always wanted to try this, so gave this a go a year ago and can truly say its the best cake I've ever had! Sprinkling brown sugar on the bottom is key to making a crisp caramel coating on the pineapple . This cake is so delicious and retro - will be making it over and over !!

edithv's picture

Ive used multi color glaced cherries to add more color to the cake. Instead of following the original recipe, I put 60g of rax caster sugar for the cake mix and 35g of brown sugar for the tin spread. And I used pineapple in juice instead of in syrup. I put 4 tablespoons of the pineapple juice into the cake mixture. It adds a nice pineapple smell. When I layer the pineapples I put a pineapple at the centre first then I overlapped each pineapple a bit like fan because my tin (23cm) wouldn't fit. For my home oven, it took longer to bake, approx 175C fan for 43 mins. The cake is done! The bottom of the cake and the side is golden brown and the top park is very juicy. The whole kitchen smells like pineapple. I would like the pineapple to be slightly burnt/crispy but Im not sure if i would over cook the cake if i put it back into the oven upside down...might dry up a bit too if i put it back..
Smells so good!
Going to spare it with my family and perhaps my neighbours too!

anum123's picture

Exactly don't use loose bottom tin for this

anshita_narula's picture
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This is the easiest cake I have ever made. I have made it thrice till now and it has been amazingly yummy everytime !!! Fantastic recipe :)

34parkrd441772's picture
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This really is easy to do and yummy. I find it hardly seems to raise though and think I will increase the ingredients next time...

rennadanielle's picture

I have just made this recipe and it smelt and looked amazing. I tasted lovely and was great with ice cream as recommended. I would recommend this for any occasion.

drjoanna's picture

not very retro, I was born in the '80s so I know retro.

sureflow's picture

Made this cake 3 times.Its So easy and delicious.I have passed the recipe on.Cant make it TOO often due to it not lasting long!!!

twin4664's picture
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very nice and easy to do,i used fresh pinneaple it wasn't so sweet and pureed some to add to the cake mix.

milcombe's picture

Great cake, goes down a treat every time. I replaced the pineapple and cherries with sliced pear and cinnamon. Well worth a try!

cupcake1991's picture

could you make this with tinned peaches instead?

uberwench's picture
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We used fresh pineapple and probably cut the rings a bit thick, but it was fine. Didn't use any syrup or juice. When we turned it out it looked just like the picture and was a bit like a syrup sponge texture-wise - absolutely delicious!

barbarao's picture

I doubled the cake mix but not the sugar.
I made a cake and 5 individual puddings in mini Pyrex dishes. (My tin of pineapples had loads in it).
The only thing I would do differently next time is that I would cook the sugar and butter in the tin on the hob for few minutes, makes it stickier like I remember it.
I cant wait to make the upside-down berry cake next Sunday.

http://www.bbcgoodfood.com/recipes/9965/upsidedown-berry-cake

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