Pineapple upside-down cake

Pineapple upside-down cake

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(183 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 (251)

    mollymaker's picture
    3

    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
    5

    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
    5

    Forgot the stars!

    wimmer's picture
    5

    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
    5

    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
    5

    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
    5

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

    holleyr's picture
    4

    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
    4

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

    lindad10's picture
    5

    Really good recipe. Easy to do and everyone loved it. Will make this again

    tabsimone-96's picture
    5

    This cake recipe is fantastic-it was devoured very quickly and I found it very easy and fun to make. I will definately make this again as it was enjoyed by everyone!

    blackcurrant's picture
    5

    Delicious and really easy to make - great recipe!

    kyelyla's picture
    5

    I've never made this before but tryed it for my b/fs birthday and it was so easy to make, tasted lovley and looked pretty impressive too! :)

    chefsehrish's picture
    4

    This recipe is unbeievable-simple and so quick!
    this is the perfect recipe to impress ANYBODY!
    do try it

    with compliments to whoever invented this
    :)

    chefsehrish's picture
    4

    This recipe is unbelieveable-simple and so quick!
    perfect to impress ANYBODY!
    do try it
    with compliments to whoever invented it
    :)

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