Pineapple upside-down cake

Pineapple upside-down cake

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(167 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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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

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

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

gemsy17's picture
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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!

grewal'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 :-)

kerry-whatley's picture
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love this recipe! i doubled the sponge mix to make it a larger cake and it came out brilliantly. even my dad, who hates pineapple couldnt help himself but eat some :)
does anyone know if you can use this recipe with sliced apple?

dazchef's picture

I made this tonight,A shame but,the first thing i noticed is getting all you need in a small amount at the supermarket is a joke...
As for the cake it'self,it was easy and very lovely,i had made it before but 32 years ago,i was so pleased everyone liked it..cheers guys...

sarafused's picture
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I used a fresh pineapple that was getting past it best and didn't add any juice/syrup to the sponge and it was lovely.

rebelgirl13's picture
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kids loved it.will definitely make it again..

geraldine_bagger's picture
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Fantastic cake. So easy to make and my husband is asking for it again and again....

Just one problem that wish someone can give me a suggestion. After I upside down the cake, the cherry in the center pineapple always sink and disappeared under the syrup....... the rest of the cherry stays nicely and everything else is great and fine...

any idea what trick you can suggest?

brenda6612's picture
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I made this cake today for the first time with fresh pineapples and added some golden syrup - as suggested by previous bakers. The texture came out really nice and looked just like the picture,My daughter and I did find it a bit too sweet (and i have a very sweet tooth) so next time round i will not use the syrup and definitely less of the sugar in both of the mixes. Overall not bad at all!!!

rkirby's picture
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I've made this again and again, it's wonderful! I have also used fresh pineapple in it.

ducky40's picture
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Made this at the weekend, and it was amazing, very easy to do.

rachelh's picture
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Made this for the first time today, big success! Very simple recipe with impressive results. I used fresh pineapple and then milk in the batter instead of the pineapple syrup. And 8" sponge tin was just about the right depth, but I'm glad I put it on a baking tray as the toffee bit boiled over.

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