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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    gardener2
    21st Apr, 2013
    5.05
    Well, do not ask how or why but I managed to forget all but the first three ingredients of the cake recipe. During the period of anticipation the comments by SO were fairly cutting. However have to say that despite the major boob the outcome was pretty good and that was without a smothering coat of custard!
    skinguy73
    18th Apr, 2013
    5.05
    I've tried this recipe on several occasions, and altered it very slightly. I put in 40g of desiccated coconut, and it was popular with guests.
    winnann
    13th Apr, 2013
    5.05
    My family young and old love this, I've made it twice so far. Halved the mix in a pyrex dish for a weekend treat. Next for the whole family, I used a Bundt tin and it came out looking gorgeous. They all oohed and ahhed as it went on the table! Added half as much cake mix again as it didn't quite cover the fruit. Would do that again as I preferred the ratio of cake to fruit more. It has to be with custard for me.
    traceysmenus
    2nd Apr, 2013
    As everyone else has already said this is very easy to make. I had help from 7 yr,5 yr & a 2 yr old to make this with no problems. Just put in the oven so eagerly waiting for it to come out. Have made before & always go's down well with a nice scoop of vanilla ice-cream on the side!! would recommend you make this.
    jacquisamob
    24th Mar, 2013
    5.05
    This cake is quite simply heaven on a plate. It's quite sweet, but wonderfully moist. I am a complete novice at baking but this turned out perfectly, even though I had to use muscovado sugar in the frosting and had no cherries. I shall definitely be making a couple to go on the buffet at my sons upcoming 1st Holy Communion and know it will be well-received...
    zoefisher92
    22nd Mar, 2013
    I forgot to add the syrup to the cake mix but it is absolutely delicious. I think this will become a regular for me. I also used sultanas instead of cherries which go nicely with the pineapple too.
    mango83
    10th Mar, 2013
    5.05
    Lovely cake, best cake I've ever made - family loved it. Whilst in oven it's juices leaked, next time put a tray there to catch it. Also my cake depth was that high, if I want the cake part to be more thick - what ingredient would u recommend?
    rinni25
    8th Mar, 2013
    4.05
    Lovely and easy. I used golden syrup and tasted just as yummy. A firm favourite that the kids help to make.
    origami09
    7th Mar, 2013
    3.05
    This cake is for real sugar-lovers. Too sweet for me, but my husband will be thrilled.
    xx_becka_xx
    3rd Mar, 2013
    4.05
    Mine leaked all over the toffee all over the bottom of the oven so would definitely put it on a baking try next time. The cake is also quite shallow in height. Not sure if I did something wrong or if its only suppose to be about 2.5 cm high. Tasted delicious and looked exactly like the one in the picture. Very pretty.

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