Pineapple upside-down cake

Pineapple upside-down cake

  • 1
  • 2
  • 3
  • 4
  • 5
(185 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
Save to My Good Food
Please sign in or register to save recipes.


    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.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (253)

    jonesar's picture

    Followed receipe (apart from not having the vanilla) and came out perfectly! Big success.

    lizleicester's picture

    Delicious - even without the glace cherries.

    jeyleebean's picture

    I made this yesterday and it turned out really well. It's not very sweet actually. I'd suggest using up all the pineapple juice. I didn't have caster sugar on hand so ended up using 50g demerera and 50g dark brown sugar for the cake mix. I also squeezed half a lemon in there. I cooked it on the wrong temperature. For some reason I cooked it on Gas mark 5 instead of the suggested Gas mark 4 for 35 mins and it came out perfect. It was still moist inside and crunchy at the sides. The glaze on top was very tasty also. Will deffo make again. I didn't have any Self raising flour so used plain flour and added 2 tsps baking powder and a pinch of salt also

    jeanlovesbeads's picture

    Great recipe! We used pineapple chunks, randomly dotted on the cake with cherries and it was gorgeous. We'll be making it again and again.

    clarewilkinsonmezzo's picture

    Excellent. Agree that it needs a little more cooking time - 40 mins for me. I lined my springform tin completely with buttered greaseproof paper to avoid any leaks and ease the turning-out - worked like a charm. Will try adding a little lemon juice next time to balance out the sweetness.

    Nay1717's picture

    Lovely recipe although I used less sugar and added a little ginger powder and coconut, it is delicious.

    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

    Made with fresh pineapple rings and morello cherries. Was completely decimated - gorgeous

    SamP mum of 3's picture

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

    arcati72's picture

    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

    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

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

    jessica_mann's picture

    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?

    Autumn8Ten's picture

    Did you use 100 gm of SELF RAISING flour?

    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.


    Questions (4)

    mezz's picture

    im new here! need help,did it today very simple n easy.but the cake tasted dry even though i followed all details.can someone tell me why!?o by the way i used fresh pineapple.

    goodfoodteam's picture

    Hi mezz, thanks for getting in touch and we're sorry to hear that you did not have success with this recipe. For this recipe we suggest using canned pineapple in syrup because 2 tbsp of the syrup from the can goes into the cake to help keep it moist. If you are tempted to try it again please do so with canned pineapple or cooked fresh pineapple and include the 2 tbsp of syrup or maple syrup. Hope this helps, let us know how you get on. 

    ElineB's picture

    Looks really nice, but what if you don't lik pineapples?
    Could you also use peaches?

    goodfoodteam's picture
    Hi there thanks for your question, peaches would also work well or try pears or apricots too.

    Tips (5)

    Chlo36005's picture

    I would only cook this for 20 minutes as when I put mine in for 35 it burnt a little bit

    luckypenny123's picture

    I stumbled upon this tip accidentally you see, when I was baking I didnt see the label on the almond extract so I put it in by accident. Turns out it was gorgeous with it in so put almond extract in for extra flavour.Also if you dont have cherries put in sliced almonds instead!!

    Stoo1701's picture

    This is the thurs thing I've ever baked, after two Lemon cakes.. It came out a treat. Use glacé morello cherries for a nicer cherry flavour :D

    Jingoistic's picture

    I wanted to make a cake to use as dessert. I began and found I had no tinned pineapple. I simmered about 20 Australian dried Apricots until soft in a small amount of water and used these in place of the pineapple. The result was superb. I then reduced the simmering water and added a Tbs. Lemon juice and about 1/4 cup sugar and served this syrup with the cake. The comments were, "Always make it with apricots . The apricot version is great. The reason for specifying Australian apricots is that they are not plumped up artificially and so the flavour is lovely and tart. Everything else. About the recipe was according to that written.

    goodfoodbinder's picture

    Incredible amount of sugar in cake, half the amount in cake mix and still the cake is sweet enough