Pineapple upside-down cake

Pineapple upside-down cake

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(162 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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minkymoomoo's picture
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I was asked by my partner to bake this for him but with a twist... I've only just go into cooking/baking again after having the worst oven in the world for 8 years... This cake was the easiest cake i have EVER made.. just throw it all in, mix it up and put it in the oven... EASY! I'm not a cake person so will not be trying it hence why i'm 1 less star above! The timing on this recipe is perfect, i've had no sinking!!
The twist in this pudding is to turn it again so the pineapple is back on the bottom, spread some jam over the top and sprinkle some desiccated coconut over it... serve it with custard (all very yuck for me but my partner loves it).. I will comment again with the full verdict!

icecreamdogpark's picture
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Quite sweet and as others will next time reduce sugar,i too had the problem when using the loose bottomed tin so will use other tin although once i saw the syrup/butter dripping out the base i covered base with tin foil and scrunched it up the side to hold it all in ,then it was fine !! Definately a keep recipe!!

melchie1's picture
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I tried this exactly as the recipe suggested and it was lovely, really moist and great tasting. This will definitely be a regular in our house.

melchie1's picture
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I tried this exactly as the recipe suggested and it was lovely, really moist and great tasting. This will definitely be a regular in our house.

soopoo67's picture

This is a wonderful dessert. Loved by everyone in the family. Will make again and again

chezzer72's picture

going to try this one for tonights pudding :-)

mollymaker's picture
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I made this cake today and found the recipe very easy, the cake itself was very chewy, next time I think less of the butter and sugar in the base as the syrup it created bubbled over the top and stopped it from rising.

velvetrose's picture

my partner made this it was fab... great with cream or ice cream ..

amandpataylor's picture

Looks good, ouick and tastes delicious

erimar's picture
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I was a bit concerned about the quantities in this recipe as there didn't seem to be enough to me but once it came out of the oven I was proved wrong!! I will definitely use this recipe again, it was very moist and my family loved it :)

chloe13923's picture

Ive made this plenty of times and it has always turned out perfectly! Ive tried it with extra of the butter and sugar on the bottom before you add in the cake mixture and it makes the cake moist and covered in lovely, sugery syrup which is highly yummy and my family thought it was splendid! This is defenetly one to try.....

wimmer's picture
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Forgot the stars!

wimmer's picture
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Made this today. Just couldn't believe how easy it was. Didn't want to lose the syrup by cooking it in a loose bottomed tin and didn't have a fixed bottom one so baked it in a ceramic dish (7" x 9") and it turned out perfectly. Served as a pudding with custard, everyone enjoyed - yum!

hablunden's picture
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I melted a teaspoon of butter in 2 large ramekins, shook it about a bit and sprinkled in the castor sugar to coat the bottom and sides. Popped a pineapple ring and cherry in each and topped with the cake mixture made using half the quantities in the recipe. Then nuked them together in the microwave for 3 minutes on max. I wasn't too optimistic about the results but they came out perfectly. I'm sure the baked version is better but this way was a fantasticly quick last-minute pud.

evangelia1's picture

Loved this recipe! Had not made this for years and used to use golden syrup, this is much lighter tasting recipe. I made it for a friends birthday lunch at work, it was a big hit served with (low fat) creme fresh. Thank you

sabrina85's picture

Hi,
Years ago I tried this dessert when I visited the United States (I'm from Bulgaria) and since this is my favorite dessert. I think I'll prepar it for the anniversary with my boyfriend next month. Thanks for the recipe !

charliefatman's picture
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this is wonderful. really quick and easy and taste amazing. we make it with a 3 year old and there is enough tokeep her going but not complicated so she gets bored. we also make it dairy free using Pure butter. brightens our family saturday afternoons

granty's picture
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Devine! The retro look makes this cake a great 'gift' for pregnant pals hoping to get things moving!

holleyr's picture
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I would recommend for a more cake based recipe you double the actual cake base ingredients. I have quite a small cake tin and it came out quite thin.

midnight_moon's picture
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Simple to make and a delightful blast from the past for the taste-buds. Overall, an easy cake for beginner bakers.

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