Pineapple upside-down cake

Pineapple upside-down cake

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(188 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 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.

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    Comments, questions and tips

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    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,
    15th Aug, 2011
    made this recently and it tasted great my main issue with it is that the cake measurements are quite minimal which resulted in the cake to be way too flat for my liking...will make it again but double cake measurements for a good size.
    13th Aug, 2011
    Love this. We have it warm with cream on the day and with hot custard the next day. Great recipe.
    11th Aug, 2011
    Amazing cake ! So light and yummy !! I made this yesterday and my whole family loved it .. !! I added more pineapple syrup and it turned out great .. Thank you :))
    29th Jul, 2011
    I used the mixture to make buns as well. Just chop pineapple into smaller pieces and add to the mix before baking. Really lovely pineapple taste and light too.
    24th Jul, 2011
    23rd Jul, 2011
    I made this today Ive never made a cake in my life.. So i was very surprised it came out perfect lol Wicked! lol x


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