Pineapple upside-down cake

Pineapple upside-down cake

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(193 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 pineapples 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 eggs
      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, questions and tips

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    Corbinfit
    23rd Jul, 2017
    5.05
    Best pineapple upside down cake I have made/tasted :-) So quick and easy to make. The caremel glaze top is absolutely delicious and next time I'm going to make more to spread all over the cake in.
    acorridan
    18th Jun, 2017
    A favourite in our house ...goes great warmed with vanilla icecream. I use fresh pineapple finely cut to line the base and sides of the tin. I also cut up some very small pieces and mix this in to the cake mix. The press thr remaining pineapple to get the juices out, 3 tablespoons of juice is added to the cake mix. Comes out perfect every time ...lovely and mosit
    christy4
    7th May, 2017
    5.05
    My mum used to make this cake for us when we were little. Had a fresh pineapple to use up so decided to give it a go. Used a little maple syrup as I didn't have the tinned pineapple syrup. It took a extra 10 mins to cook than the recipe stated, but it was worth the wait. My husband says this is his new favourite dessert.
    Angelaly
    11th Apr, 2017
    5.05
    Just made for husband's birthday - it was finished within 10 minutes and family were scrapping the crumbs! Was deliciously moist and tasty! I used the wrong (bigger) cake tin so came out like a flan! but was still gobbled up nicely. Changes: I used fresh pineapple but this can make the cake quite moist, so sometimes worth cooking the pineapple first. I followed the advice of some here and added some lemon juice and reduced the sugar in the cake to 80g. I think I make again without the glazed cherries as it's quite nice without.
    lgriffiths
    18th Mar, 2017
    5.05
    Loved this and so did the family, followed to a t, and came out beautiful, first time baking so thumbs up for me !
    jonesar
    15th Oct, 2016
    5.05
    Followed receipe (apart from not having the vanilla) and came out perfectly! Big success.
    lizleicester
    24th Sep, 2016
    5.05
    Delicious - even without the glace cherries.
    jeyleebean
    24th May, 2016
    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
    23rd May, 2016
    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
    1st May, 2016
    5.05
    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.

    Pages

    mezz
    13th Feb, 2015
    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
    goodfoodteam
    17th Feb, 2015
    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
    15th Oct, 2014
    Looks really nice, but what if you don't lik pineapples? Could you also use peaches?
    goodfoodteam's picture
    goodfoodteam
    7th Nov, 2014
    Hi there thanks for your question, peaches would also work well or try pears or apricots too.
    ChilliYoghurt
    31st Aug, 2017
    5.05
    This tasted fabulous. For a cake with the diameter shown you needed to make 50% more mixture or it will be flat. I’m going to make it again now with apples.
    Chlo36005
    25th Aug, 2015
    I would only cook this for 20 minutes as when I put mine in for 35 it burnt a little bit
    luckypenny123
    3rd Nov, 2014
    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
    12th Oct, 2014
    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
    7th Aug, 2014
    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
    9th Jun, 2014
    3.8
    Incredible amount of sugar in cake, half the amount in cake mix and still the cake is sweet enough