Pineapple upside-down cake

Pineapple upside-down cake

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(197 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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    27th Apr, 2014
    can't go wrong... always a winner. Easy to make and everyone loves it!
    28th Feb, 2014
    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?
    1st May, 2016
    Did you use 100 gm of SELF RAISING flour?
    16th Feb, 2014
    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.
    17th Oct, 2013
    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.
    6th Aug, 2013
    6th Aug, 2013
    I made this cake for my dinner party and everyone love it.
    10th Jun, 2013
    This is the best pineapple upside down cake recipe I have used. I have made this so many times and it has been spot on every time and always goes down well as a last minute pudding as I always have cupboard stocked with ingredients just incase.
    18th May, 2013
    Everyone loved this and keep asking me to make it
    24th Apr, 2013
    Please ignore last comment I had read it incorrectly. Apologies. My variation on this recipe, in the topping, is to substitute dark Muscovado sugar and a generous grating of fresh Nutmeg. Aidanmac


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