Pineapple upside-down cake

Pineapple upside-down cake

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(173 ratings)

By

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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
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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, questions and tips

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Comments

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swagwoof's picture

Nice easy pudding a real crowd pleaser. 35 minutes baking was not enough, put it back in the oven for another 5 minutes. It was very sweet for my taste so next time I will try reducing the sugar content to 70g.

lucyrazey's picture

Made this today after having a pineapple in the house that I wanted to use in a different way. I found this recipe and luckily had all the ingredients in my cupboards. Very easy recipe to follow, however didn't use tinned pineapple...I cut up my fresh pineapple into small flat chunks and placed them in to the 'topping' part mosaic style. As I didn't have the pineapple syrup from the tin to add to the main cake batter I added a good squeeze of golden syrup instead. After reading previous comments I made sure I put my cake tin on a baking tray to catch the leaks. I cooked for the 35 mins but when I checked the cake it was still wobbly and wet inside!! I popped back in the oven for another 10 mins and took it out and tested...and it seems seemed cooked through. Left to cool and then served up and it was so delicious! The taste of golden syrup really came through! Will definitely be making again!

Essexhels's picture
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Made with fresh pineapple rings and morello cherries. Was completely decimated - gorgeous

SamP mum of 3's picture
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Haven't made one of these since I was a kid, saw this recipe and had to make it. Very nice :)

arcati72's picture
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Not the most sweety of eaters so used tinned pineapple in juice and followed the recipe as is.
So so lovely. Although the sponge will not be as syrupy with juice, it was light and went down very well! And still very sweet to me!

goodfoodbinder's picture
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Made using chopped fresh pineapple. Used half the sugar in the cake and also instead of adding syrup from tin, added juice of half lemon. Turned out very well and will be making it again.

adasprat's picture

I made this cake with fresh pineapple also and it was absolutely delicious!
Really moist and sweet, just lovely.

carascakes's picture
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I made this with fresh pineapple and it turned out great. It was much better than expected!

jessica_mann's picture
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can't go wrong... always a winner. Easy to make and everyone loves it!

hoke's picture

I'm not cook, but a 70 year old man living in the hinterlands dying for a decent upside down cake recipe. This is NOT it, unless I'm missing something! It might make a flapjack, but not a cake with 100 gm of flour! So, what's the real recipe?

fbexon's picture

Excellent recipe, I used muscavdo sugar for the topping as suggested by another commenter and it worked a treat. The cake itself was a bit sweet for my taste so reduced the sugar to 80g the second time I made it. Definitely recommend.

Murphy000's picture

Everyone loved this cake. Will definitely make again. My only issue was that I used a cake tin what the side springs open a lot of the butter/syrup mix dripped out onto the bottom of the oven leaving a real mess , I'll put the tin on a baking tray next time.

leanita's picture

I made this cake for my dinner party and everyone love it.

hayward795's picture
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This is the best pineapple upside down cake recipe I have used. I have made this so many times and it has been spot on every time and always goes down well as a last minute pudding as I always have cupboard stocked with ingredients just incase.

jenjen08's picture
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Everyone loved this and keep asking me to make it

aidanmac's picture

Please ignore last comment I had read it incorrectly. Apologies.

My variation on this recipe, in the topping, is to substitute dark Muscovado sugar and a generous grating of fresh Nutmeg.

Aidanmac

aidanmac's picture

This recipe doesn't read right. The first step says to spread the batter over the base then place the pineapple and cherries on top? Step 2 then describes a more correct method of assembling an "upside-down" cake.

Aidanmac

gardener2's picture
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Well, do not ask how or why but I managed to forget all but the first three ingredients of the cake recipe. During the period of anticipation the comments by SO were fairly cutting. However have to say that despite the major boob the outcome was pretty good and that was without a smothering coat of custard!

skinguy73's picture
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I've tried this recipe on several occasions, and altered it very slightly.
I put in 40g of desiccated coconut, and it was popular with guests.

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