Pineapple upside-down cake

Pineapple upside-down cake

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(196 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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    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.
    sunshine girl
    8th Oct, 2011
    would love to make this cake does what size tin does anyone suggest i use please, thakyou!!!!!!!!!
    ninabuckley's picture
    25th Sep, 2011
    best upside down cake,sometimes i use pears ,peaches,whatever i have in,it still tastes delicios
    15th Sep, 2011
    delicious! We used fresh pineapple, not canned and it was really tasty. Served with some chantilly (vanilla) cream absolutely gorgeous. Definitely one to make again! :)
    2nd Sep, 2011
    Really easy to make, the family love it and its soo tasty!
    30th Aug, 2011
    I used plums instead of pineapple as I needed to use them up. Also I only had dark brown soft sugar so had to use that instead of light brown. Really lovely recipe - turned out well.
    24th Aug, 2011
    i agree with Anna Banana about the sugar... especially the one for the topping.. that was wayyyyyyyy too much... the pineapple itself has a lovely sweetness .. i dont understand the extra syrup ... anw.. i used less sugar so i would advice everyone to do it.. Cheers,


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