Pineapple upside-down cake

Pineapple upside-down cake

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(190 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 pineapples 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 eggs



      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, questions and tips

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    18th Nov, 2011
    Love this easy recipe, I made it for one of my blog posts. It is best eaten straight away as it gets a bit dry if left but this is in no way a problem :)
    18th Nov, 2011
    Made this 3 times and definitely a hit with the family, even my husband can't get enough and he's not a pudding man at all :)
    13th Nov, 2011
    I have just made this pineapple upside down cake. But, I only had a small tin of pineapple chunks, so I made the cake as directed but instead of using pineapple rings and cherries, I drained my small can of pineapple and mashed it up roughly, then added about the same amount of raisins. Lovely.
    13th Nov, 2011
    First cake I have ever made alone. Always thought I could not do it but this is really delish. Very simple to do and makes a sweet light sponge. Family ate it all up and ordered me to make one every weekend!
    6th Nov, 2011
    My husband makes this cake and oh my it is good, many homemade cakes in our house end up thrown away but not this one, this is lucky if it makes the end of the day, perfect with a big scoop of icecream.
    1st Nov, 2011
    Really easy! I dotted butter and drizzled golden syrup over the bottom of the baking dish instead of the sugar/butter mix, so it turned out with a lovely syrupy goo on top! Very sweet though, like someone else said I think you could use less sugar in the cake mix.
    30th Oct, 2011
    Baked this today for my birthday, superbly yummy!!!
    30th Oct, 2011
    It's baking as I type this. Will let you all know how it turns out, I have left out the cherries as my partner hates them. Mixture from the bowl tasted lovely, lets hope the cake tastes as good.
    24th Oct, 2011
    Am making this today for first time, does anyone have any do's or don'ts as want to get it spot on!
    10th Oct, 2011
    Enjoyed this cake. I made a few changes. I don't like cherries so used 4 fresh raspberries in the centre of each of the pineapple rings. I used fresh pineapple cut into rings but could only fit 3 on, my cake tin is the same size as stated. Also instead of syrup I pulped and sieved some pineapple and used the juice made. It came out really well, served hot with home made custard the first night, then creme fraiche and a few fresh raspberries on the side the second night.


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