Pineapple upside-down cake

Pineapple upside-down cake

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(189 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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    20th Apr, 2012
    I have made this several times now, it's wonderful!
    17th Apr, 2012
    I agree it was a little sweet, I used a 25cm tin so I did 150g flour, 150g sugar and 150g sugar and 3 tbsp syrup and 3 eggs. It's delicious! if not a little sweet ;) but nothing a bit of ice-cream won't disguise lol next time I'll use a little less :) but it came out looking fantastic!
    8th Apr, 2012
    I used pineapple chunks in juice which were sat in the kitchen cupboard for quite a while and I used a loaf tin instead. I used the topping as stated and then halved the chunks and arranged them to cover the base. I made the make the same way and added 1 tablespoon of juice and baked until firm, and with the remaining juice I reduced down on the hob until thick and sticky which gave me about a tablespoon of syrup to pour on the base to give it an extra pineapplely taste. When turned out it looked like a tart tatin, which I sliced up and served warm in a bowl with a dollop of vanilla ice cream which took the edge of the sweetness. Not my favourite of cakes but was ok, not sure where I would make it again but worth making it for the recipe binder :-)
    14th Mar, 2012
    love this recipe! i doubled the sponge mix to make it a larger cake and it came out brilliantly. even my dad, who hates pineapple couldnt help himself but eat some :) does anyone know if you can use this recipe with sliced apple?
    11th Mar, 2012
    I made this tonight,A shame but,the first thing i noticed is getting all you need in a small amount at the supermarket is a joke... As for the cake it'self,it was easy and very lovely,i had made it before but 32 years ago,i was so pleased everyone liked it..cheers guys...
    7th Mar, 2012
    I used a fresh pineapple that was getting past it best and didn't add any juice/syrup to the sponge and it was lovely.
    7th Mar, 2012
    kids loved it.will definitely make it again..
    25th Feb, 2012
    Fantastic cake. So easy to make and my husband is asking for it again and again.... Just one problem that wish someone can give me a suggestion. After I upside down the cake, the cherry in the center pineapple always sink and disappeared under the syrup....... the rest of the cherry stays nicely and everything else is great and fine... any idea what trick you can suggest?
    25th Feb, 2012
    I made this cake today for the first time with fresh pineapples and added some golden syrup - as suggested by previous bakers. The texture came out really nice and looked just like the picture,My daughter and I did find it a bit too sweet (and i have a very sweet tooth) so next time round i will not use the syrup and definitely less of the sugar in both of the mixes. Overall not bad at all!!!
    23rd Feb, 2012
    I've made this again and again, it's wonderful! I have also used fresh pineapple in it.


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