Pineapple upside-down cake

Pineapple upside-down cake

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(184 ratings)

Prep: 15 mins Cook: 40 mins


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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    For the topping

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



      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



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


    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)

    chefsehrish's picture

    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

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

    batandball's picture

    Made this for the first time, l followed the recipe to the letter and it came out perfect, we had it with custard and it was delicious, l will be making it again.

    holleyr's picture

    Came out looking yummy. Would have doubled the cake mix for a 20cm tin. :D

    holleyr's picture

    It's in the oven as I type and I hope it comes out right! I haven't quite gotten used to changing the times for a fan assisted oven. Silly me! I used a 20cm spring-form tin and had to make double the topping to layer the bottom of the tin. I hope it doesn't come out too sweet! Looked good going in! Fingers crossed!

    moomoomoo's picture


    verschoyle's picture

    Gorgeous recipe, turned out perfect - absolutely no complaints :-)

    canisp's picture

    Firstly - I am not a baker. I happened to have spare fresh pineapple and remember Pineapple Upside Down cake from my youth, when my mum's American friends made it. I had no light brown sugar and had to use light muscovado sugar. Aneasy recipe to follow and it has turned out marvellous! Will definitely bake it again.

    bridget-raglands's picture

    Made this cake last night with fresh pineapple and omitted the syrup. Turned out lovely served with fresh cream. Only problem was that I used a loose bottomed cake tin and the nice caramel oozed out during the baking process!

    wilko7117's picture

    very easy recipe to follow came out beautifully and absolutely gorgeous will definately be cooking it again

    rubyjuly09's picture

    Made this today and it was fantastic all the family enjoyed it.
    It's great with ice cream.

    gjfeenan's picture

    It tastes great but it sank dreadfully in the middle so it looks a bit odd.
    I have to agree about the mess. Make sure you have a tray on an underneath shelf while you're cooking the cake - the drips make a right mess!

    j3wley's picture

    Absolutely delicious, light, moist and the sticky toffee topping is just the cherry on top! Chloe and Hannah loved it with whipped cream. Try it, you won't be sorry. yum! =-)

    wisedog's picture

    Made this with my four yr old who loved it as did the rest of the family.

    juliebird2004's picture

    just like mamma used to make!


    cebaines's picture

    Very easy and tasty pud. I used fresh pineapple and substituted milk for the pineapple syrup in the sponge. It took 5 mins longer to cook than in recipe. Wasn't too sweet. Will definitely be making again ... and again.

    donna_wowee's picture

    Very nice and exceptionally easy, will make again and again!

    summer-berries's picture

    I made this as my mum used to make it as a child and it brought back memories... It was easy to make and delicious. I add a small amount of golden syrup to the topping, this gives the juice a bit more sweetness and makes it a bit more syrupy. Delicious!

    ginger_rogers's picture

    I've just made this and doubled the quantities, its gorgeous!!


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