Pineapple upside-down cake

Pineapple upside-down cake

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(162 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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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!

fandangio's picture
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My husband makes this cake and oh my it is good, many homemade cakes in our house end up thrown away but not this one, this is lucky if it makes the end of the day, perfect with a big scoop of icecream.

pureportugal's picture
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Really easy! I dotted butter and drizzled golden syrup over the bottom of the baking dish instead of the sugar/butter mix, so it turned out with a lovely syrupy goo on top! Very sweet though, like someone else said I think you could use less sugar in the cake mix.

s1297756e's picture

Baked this today for my birthday, superbly yummy!!!

weim12's picture

It's baking as I type this. Will let you all know how it turns out, I have left out the cherries as my partner hates them. Mixture from the bowl tasted lovely, lets hope the cake tastes as good.

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