Pineapple upside-down cake

Pineapple upside-down cake

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(184 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)

    slerte's picture

    I followed this recipe but when I turned the cake out the cake mix was still liquid inside. Disaster.

    lisadoll80's picture

    I had not had this since I was a child and when I saw the recipe here I had to make it. I made it yesterday and its all gone. I had a piece last night while it was still warm with some ice cream as recommended.

    juicylucy666's picture

    Made this with my 7yr old daughter. She said it was better than the chocolate brownie cake we made from this website last week!
    I had bought pineapple in juice , so used golden syrup to replace the syrup from the tin, and halved the sugar in the sponge after reading the previous reviews. Lovely flavour sponge!

    rattyboombatty's picture

    ooops forgot the stars :-)

    rattyboombatty's picture

    Totally yummy. I'm rubbish at baking but this was quick, easy and tasted fab.

    faltskog5450's picture

    Utterly Gorgeous and so so easy

    estherious's picture

    I have made this cake so many times since I found this recipe a few months ago, this cake is so beautifuly delicious and very simple to make.
    In my last cake due to the festive season I've reduce the pineapple juice from the tin into a syrup and add a staranise and a bit of rum and then added to the mix, the result was superb!! you could taste the pineapple and at the same time that little kick of the rum.
    Worth to try!!

    kiwidebs's picture

    Im addicted to it, I cant stop making it, especially with a bit of christmas cheer added to the mix!!!! think rum.........

    iwalktheline's picture

    This turned out brilliantly :) I used demerera sugar, and substituted the butter for Flora Light and it tasted delicious - my friends devoured the whole thing in record time. Looks very impressive too! Great served with warm custard.

    bagginssarah's picture

    Delicious, its as simple as that!!!!

    dsuniznice's picture

    Absolutely delicious cake - so moist and simple to make. Its a bit of a flat cake though

    junopeg's picture

    Made this for the family and it was a massive hit, and im just going to make it today for my dinner party tonight. Its a moist, tasty, delicious cake that everyone enjoys and tastes great with cream or icecream to :)

    laralewis's picture

    I made this yesterday and despite being a terrible baker, with no success in cakes, and realising halfway through that my tin was too big and having to knock up another half of the cake mixture... it turned out fabulously and has been declared the all time favourite of any puddings eaten anywhere! And my family are always painfully honest. Highly recommended.

    marnie225's picture

    Could you make recipe instructions a little clearer please?

    ackers's picture

    great show off cake and so easy to's the first upside down cake i made and came out exactly like the picture.i never lined my tin and had no problems with sticking!

    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

    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

    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!


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