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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    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!
    13th Jul, 2012
    Exactly don't use loose bottom tin for this
    3rd Jul, 2012
    This is the easiest cake I have ever made. I have made it thrice till now and it has been amazingly yummy everytime !!! Fantastic recipe :)
    34parkrd441772's picture
    2nd Jul, 2012
    This really is easy to do and yummy. I find it hardly seems to raise though and think I will increase the ingredients next time...
    22nd Jun, 2012
    I have just made this recipe and it smelt and looked amazing. I tasted lovely and was great with ice cream as recommended. I would recommend this for any occasion.
    19th Jun, 2012
    not very retro, I was born in the '80s so I know retro.
    14th Jun, 2012
    Made this cake 3 times.Its So easy and delicious.I have passed the recipe on.Cant make it TOO often due to it not lasting long!!!
    6th Jun, 2012
    very nice and easy to do,i used fresh pinneaple it wasn't so sweet and pureed some to add to the cake mix.
    3rd Jun, 2012
    Great cake, goes down a treat every time. I replaced the pineapple and cherries with sliced pear and cinnamon. Well worth a try!
    2nd Jun, 2012
    could you make this with tinned peaches instead?


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