Pineapple upside-down cake

Pineapple upside-down cake

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(185 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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

  • Freezable

Nutrition: per serving

  • kcal407
  • fat23g
  • saturates14g
  • carbs49g
  • sugars36g
  • fibre1g
  • protein5g
  • salt0.87g
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Ingredients

    For the topping

    • 50g softened butter
    • 50g light soft brown sugar
    • 7 pineapple rings in syrup, drained and syrup
      Pineapple

      Pineapple

      pine-ap-pel

      With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

    • glacé cherry

    For the cake

    • 100g softened butter
    • 100g golden caster sugar
    • 100g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp vanilla extract
    • 2 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    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.

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    Comments (253)

    paulgent's picture

    i made this and was told by a lady in the wi it was really good and im in the wrong profetion

    flower88's picture
    5

    was really easy to make and will be making again soon ... yum :)

    tomknighton's picture
    5

    Is delicious and easy to make. I added cherries on the bottom (or the top when cooking) and it makes it very tasty. You need to add the cherries about halfway through cooking or else they sink

    mamaninie's picture

    just started to read the comments once the cake had gone in the oven - and immediately whipped a tray underneath the tin as the syrup was dripping out already!

    malverns28's picture
    4

    love making this! Perfect way to use up fresh pineapple which we never get round to eating! did leave it in the tin and it cooled v messy sticky mess trying to get it out! so try to take it out while still warm!

    kimblyarna's picture
    5

    I was so nervous about making this after previous fruit-y cake disasters, but I followed the recipe and it turned out YUMMY, just how I remember having it when I was younger. So quick and simple to make, perfect to throw together for last minute visitors. Will definitely make again.

    juliebird2004's picture
    5

    just like mum used to make when i was little! perfect

    yaz123's picture
    5

    this cake is so easy to make and comes out simply amazing!!
    i made it today for an after dinner desert and it was great. crunchy roung the sides with that great syrup taste. superb.

    kirstylfosse's picture

    I made this today for my husband and sons pudding. Its turned out amazing and is delicious even cold!

    Quick tip. After laying out the pineapple slices drizzle 1-2 teaspoons of golden syrup over the slices before adding the cake mixture.

    I also used pineapples in JUICE, worked a treat too :)

    mhr035's picture
    5

    I made it with Plums a couple of weeks back and tonight with Apple instead of Pineapple and cherries.
    The plum effort came out beautifully. Still waiting for the apple to come out of the oven. An easy, straightforward recipe.

    enof67's picture
    5

    A beautifully soft and tasty recipe! And easy to do too, so just right for me.

    mrsmooks's picture
    5

    Works perfectly, but use a deeper cake tin than I did as it does rise !!! Also good if you use the same recipe, but substitute the pineapple and cherries for blueberries.

    lilliemillie's picture
    4

    I made this today and it was lovely, light and moist. I'll certainly be making this again.

    shazali's picture
    5

    Made this for my hubby's family and everyone asked for the recipe! Had this with custard. So yummy!

    food40's picture
    5

    yummy yummy yummy!!!!! very easy to make too

    minkymoomoo's picture
    4

    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
    3

    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
    5

    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
    5

    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.

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