Pineapple upside-down cake

Pineapple upside-down cake

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(191 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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    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?
    20th May, 2012
    We used fresh pineapple and probably cut the rings a bit thick, but it was fine. Didn't use any syrup or juice. When we turned it out it looked just like the picture and was a bit like a syrup sponge texture-wise - absolutely delicious!
    7th May, 2012
    I doubled the cake mix but not the sugar. I made a cake and 5 individual puddings in mini Pyrex dishes. (My tin of pineapples had loads in it). The only thing I would do differently next time is that I would cook the sugar and butter in the tin on the hob for few minutes, makes it stickier like I remember it. I cant wait to make the upside-down berry cake next Sunday.


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