Pineapple upside-down cake

Pineapple upside-down cake

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(182 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

    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 (251)

piligofi's picture

es deliciosa esta tota!!!recuerda mi niñez

rhu1988's picture

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

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

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

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

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.

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.

markpurdy's picture

Tried this tonight, swapped the pineapple with peaches and worked out lovely.

barbarao's picture

Would this work in individual Pyrex dishes? (approx 3 inches)
I don't trust myself and my boyfriend not to eat the whole thing if i make a tin. But I could freeze some of the individual pots if they would work.
Thoughts anyone?

rkirby's picture

I have made this several times now, it's wonderful!

gemsy17's picture

I agree it was a little sweet, I used a 25cm tin so I did 150g flour, 150g sugar and 150g sugar and 3 tbsp syrup and 3 eggs. It's delicious! if not a little sweet ;) but nothing a bit of ice-cream won't disguise lol next time I'll use a little less :) but it came out looking fantastic!

HGosal's picture

I used pineapple chunks in juice which were sat in the kitchen cupboard for quite a while and I used a loaf tin instead. I used the topping as stated and then halved the chunks and arranged them to cover the base. I made the make the same way and added 1 tablespoon of juice and baked until firm, and with the remaining juice I reduced down on the hob until thick and sticky which gave me about a tablespoon of syrup to pour on the base to give it an extra pineapplely taste. When turned out it looked like a tart tatin, which I sliced up and served warm in a bowl with a dollop of vanilla ice cream which took the edge of the sweetness. Not my favourite of cakes but was ok, not sure where I would make it again but worth making it for the recipe binder :-)


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