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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    ackers
    25th Oct, 2012
    great show off cake and so easy to make.it's the first upside down cake i made and came out exactly like the picture.i never lined my tin and had no problems with sticking!
    louisy
    13th Oct, 2012
    I notice the recipe doesn't say anything about greasing and lining the tin? Will the topping not just stick? Any tips?
    katbebbington
    19th Sep, 2012
    4.05
    Delicious! I swapped the cherries for little piles of dried cranberries, and also scattered some around the pineapple before I put the cake mixture on top. They give a lovely tangy taste to compliment the sweetness!
    alispry
    7th Sep, 2012
    I love this recipe! it is so easy and I have adapted it to be gluten and dairy free very easily! Try it with plums instead of the pineapple..lose the cherries entirely and substitute syrup for a little maple syrup or apple juice...lovely. I roll this one out for those unexpected guests as it's quick and easy.
    jen_02
    26th Aug, 2012
    5.05
    Great recipe! My first upside-down cake and it went down a storm at work and didn't last 5 mins. Moist but light texture, a definite winner. I rushed it a bit when I took it out the oven and as a result it crumbled a little bit when I turned it and when I put it on the cooling rack the middle sunk a bit.. But that's my fault for not being patient. It did not effect the overall result though!
    emmachapps
    23rd Aug, 2012
    Very easy to make, kids loved it, deffo make again
    amyxmoo
    21st Aug, 2012
    5.05
    works great :) cant beat a classic. like being a kid again
    piligofi
    20th Aug, 2012
    es deliciosa esta tota!!!recuerda mi niñez
    rhu1988
    5th Aug, 2012
    5.05
    I've always wanted to try this, so gave this a go a year ago and can truly say its the best cake I've ever had! Sprinkling brown sugar on the bottom is key to making a crisp caramel coating on the pineapple . This cake is so delicious and retro - will be making it over and over !!
    edithv
    14th Jul, 2012
    Ive used multi color glaced cherries to add more color to the cake. Instead of following the original recipe, I put 60g of rax caster sugar for the cake mix and 35g of brown sugar for the tin spread. And I used pineapple in juice instead of in syrup. I put 4 tablespoons of the pineapple juice into the cake mixture. It adds a nice pineapple smell. When I layer the pineapples I put a pineapple at the centre first then I overlapped each pineapple a bit like fan because my tin (23cm) wouldn't fit. For my home oven, it took longer to bake, approx 175C fan for 43 mins. The cake is done! The bottom of the cake and the side is golden brown and the top park is very juicy. The whole kitchen smells like pineapple. I would like the pineapple to be slightly burnt/crispy but Im not sure if i would over cook the cake if i put it back into the oven upside down...might dry up a bit too if i put it back.. Smells so good! Going to spare it with my family and perhaps my neighbours too!

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