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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    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.
    20th Feb, 2012
    Made this at the weekend, and it was amazing, very easy to do.
    19th Feb, 2012
    Made this for the first time today, big success! Very simple recipe with impressive results. I used fresh pineapple and then milk in the batter instead of the pineapple syrup. And 8" sponge tin was just about the right depth, but I'm glad I put it on a baking tray as the toffee bit boiled over.
    18th Feb, 2012
    I've made it a few times and its always fantastic really cant go wrong with it!! I always use fresh pineapple and add a little bit of golden syrup to the mix and its really tasty! highly recommend it!!
    18th Feb, 2012
    I've made it a few times and its always fantastic really cant go wrong with it!! I always use fresh pineapple and add a little bit of golden syrup to the mix and its really tasty! highly recommend it!!
    13th Feb, 2012
    I am new to this site and always new to baking. Followed the recipe and made this cake, it came out beautifully. the whole family simply loved it.
    12th Feb, 2012
    Most delicious cake we ever had. This recipe is perfect. Thanks for this recipe.
    10th Feb, 2012
    I've only just made this, but I felt compelled to rate it because it is really THAT GOOD especially considering the minimal effort involved. I made mine with a old tin of pineapple chunks that has been lurking at the back of the cupboard for years, in a pyrex casserole dish (to avoid the leakage issues in my springform) and it was a success! It turned out of the dish easily, didn't stick at all, it looked pretty and tasted moist and delish. I'll make this one again and again


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