Pineapple upside-down cake

Pineapple upside-down cake

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(165 ratings)

By

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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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charliecoo's picture
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I've made it a few times and its always fantastic really cant go wrong with it!! I always use fresh pineapple and add a little bit of golden syrup to the mix and its really tasty! highly recommend it!!

shagufta_sony's picture
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I am new to this site and always new to baking. Followed the recipe and made this cake, it came out beautifully. the whole family simply loved it.

shagufta_sony's picture
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Most delicious cake we ever had. This recipe is perfect. Thanks for this recipe.

tinydancer's picture
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I've only just made this, but I felt compelled to rate it because it is really THAT GOOD especially considering the minimal effort involved.
I made mine with a old tin of pineapple chunks that has been lurking at the back of the cupboard for years, in a pyrex casserole dish (to avoid the leakage issues in my springform) and it was a success! It turned out of the dish easily, didn't stick at all, it looked pretty and tasted moist and delish. I'll make this one again and again

cooking_whizz's picture
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This recipe is everything I want in a recipe: quick, easy, cheap and most importantly.... DELICIOUS!

mel1983's picture
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So simple and quick to make - was absolutely delicious and loved by everyone. I bought pineapple slices in fruit juice instead of syrup and it was still perfect - did wrap the bottom of the tin in foil though!

mel1983's picture
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So simple and quick to make - was absolutely delicious and loved by everyone. I bought pineapple slices in fruit juice instead of syrup and it was still perfect - did wrap the bottom of the tin in foil though!

mel1983's picture
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So simple and quick to make - was absolutely delicious and loved by everyone. I bought pineapple slices in fruit juice instead of syrup and it was still perfect - did wrap the bottom of the tin in foil though!

bmg104's picture
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Great recipe, I put foil under my spring form cake tin as suggested by others which was a great tip otherwise the toffee would have gone everywhere! I will be making this again and might try adding coconut to the cake mix next time!

dlafayette's picture
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An old favourite from my childhood and a fun looking cake that the kids like to help with. Yummy dessert with a scoop of ice cream, but a little sweet, so will use less sugar next time. Used a generous helping of mixed spice to give it a little kick. Definitely a treat cake. Give it a try!

laurasprinkles's picture
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Made this late last night and by this morning it had disappeared, I didn’t even have a chance to try it for myself! I will defiantly be making this again.

wadhaa's picture
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Easy cake

wadhaa's picture
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I made this cake today
It was so tasty but next time i will put half sugar amount
Because it was too sweet..
Everybody likes it :)

paul1965's picture
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I often make this for my nan, using polenta and corn flour instead of self-raising flour, because she can't eat gluten or wheat. She really enjoys it and the polenta gives it an extra texture. I found it very easy to make the first time and I now know it almost off by heart! I would encourage an early starter in baking to make this cake, as it is very easy to make but is also DELICIOUS!

floweryfay's picture

Pity I didn't read the comments before making as I used a loose bottom cake tin and I now have a sticky mess in my oven. Cake still baking so I hope to tastes good when its done!

newtoonquine's picture
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This was a disaster for me and I've no idea why! I followed the recipe and thought the cake mix was a bit runny so added a little more flour. It just wouldn't firm up and was in the oven for about an hour.

dewbien's picture
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Love this easy recipe, I made it for one of my blog posts. It is best eaten straight away as it gets a bit dry if left but this is in no way a problem :)

bottle-blond's picture

Made this 3 times and definitely a hit with the family, even my husband can't get enough and he's not a pudding man at all :)

chrismontoz's picture

I have just made this pineapple upside down cake. But, I only had a small tin of pineapple chunks, so I made the cake as directed but instead of using pineapple rings and cherries, I drained my small can of pineapple and mashed it up roughly, then added about the same amount of raisins.

Lovely.

angelcoh's picture
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First cake I have ever made alone. Always thought I could not do it but this is really delish. Very simple to do and makes a sweet light sponge. Family ate it all up and ordered me to make one every weekend!

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