Pineapple upside-down cake

Pineapple upside-down cake

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(194 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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    uberwench
    20th May, 2012
    5.05
    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!
    barbarao
    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. http://www.bbcgoodfood.com/recipes/9965/upsidedown-berry-cake
    barbarao
    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. http://www.bbcgoodfood.com/recipes/9965/upsidedown-berry-cake
    markpurdy
    6th May, 2012
    Tried this tonight, swapped the pineapple with peaches and worked out lovely.
    barbarao
    6th May, 2012
    Would this work in individual Pyrex dishes? (approx 3 inches) I don't trust myself and my boyfriend not to eat the whole thing if i make a tin. But I could freeze some of the individual pots if they would work. Thoughts anyone?
    rkirby
    20th Apr, 2012
    5.05
    I have made this several times now, it's wonderful!
    gemsy17
    17th Apr, 2012
    4.05
    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!
    HGosal
    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 :-)
    kerry-whatley
    14th Mar, 2012
    5.05
    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?
    dazchef
    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...

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