Pineapple upside-down cake

Pineapple upside-down cake

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(165 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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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.

sparrowe108's picture

Am making this today for first time, does anyone have any do's or don'ts as want to get it spot on!

sailorgirl700's picture
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Enjoyed this cake. I made a few changes. I don't like cherries so used 4 fresh raspberries in the centre of each of the pineapple rings. I used fresh pineapple cut into rings but could only fit 3 on, my cake tin is the same size as stated. Also instead of syrup I pulped and sieved some pineapple and used the juice made. It came out really well, served hot with home made custard the first night, then creme fraiche and a few fresh raspberries on the side the second night.

sunshine girl's picture

would love to make this cake does what size tin does anyone suggest i use please, thakyou!!!!!!!!!

ninabuckley's picture
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best upside down cake,sometimes i use pears ,peaches,whatever i have in,it still tastes delicios

gwnnie's picture
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delicious! We used fresh pineapple, not canned and it was really tasty. Served with some chantilly (vanilla) cream absolutely gorgeous.

Definitely one to make again! :)

talie177's picture
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Really easy to make, the family love it and its soo tasty!

natalieparish415's picture
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I used plums instead of pineapple as I needed
to use them up. Also I only had dark brown soft
sugar so had to use that instead of light brown.
Really lovely recipe - turned out well.

stellakitti's picture

i agree with Anna Banana about the sugar... especially the one for the topping.. that was wayyyyyyyy too much... the pineapple itself has a lovely sweetness .. i dont understand the extra syrup ... anw.. i used less sugar so i would advice everyone to do it..
Cheers,

lucillegitwai's picture
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made this recently and it tasted great my main issue with it is that the cake measurements are quite minimal which resulted in the cake to be way too flat for my liking...will make it again but double cake measurements for a good size.

hayhouse's picture

Love this. We have it warm with cream on the day and with hot custard the next day. Great recipe.

ramroum_'s picture
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Amazing cake ! So light and yummy !! I made this yesterday and my whole family loved it .. !! I added more pineapple syrup and it turned out great .. Thank you :))

mightybush's picture

I used the mixture to make buns as well. Just chop pineapple into smaller pieces and add to the mix before baking. Really lovely pineapple taste and light too.

roobierawwrr's picture
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Brilliant!

emyreid's picture
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I made this today

Ive never made a cake in my life.. So i was very surprised it came out perfect lol

Wicked! lol x

emmagenevieve's picture
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Made this recipe to use up some over-ripe pineapple and loved it! I halved the recipe as I only had half the pineapple, but it worked fine in a 15" sandwich tin. I also used gluten free self raising and sunflower spread and it worked perfectly.

gouyez's picture
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This was AMAZING! So easy to make too literally took no time at all to prepare and then 40 minutes to cook. I used esh pineapple and just boiled it for 7 minutes with a tablespoon of light brown muscavado sugar and a tablespoon of authentic Canadian maple syrup. It was absolutely amazinnnnggggg.

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