Cinnamon pineapple upside-down cake

Cinnamon pineapple upside-down cake

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(11 ratings)

Prep: 20 mins Cook: 1 hr, 5 mins


Serves 8
Vanilla and cinnamon give this classic sponge a new twist. Make sure you buy a really ripe pineapple for the decorative fruit topping

Nutrition and extra info

Nutrition: per serving

  • kcal488
  • fat23g
  • saturates14g
  • carbs68g
  • sugars47g
  • fibre3g
  • protein6g
  • salt0.5g
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  • 200g unsalted butter, softened
  • 125g soft brown sugar
  • 1 tsp ground cinnamon
  • 1½ tsp vanilla bean paste



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 1 pineapple, peeled, cut into quarters, core removed, then cut into 2cm slices



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 140g golden caster sugar
  • 2 large eggs, plus 1 egg white, beaten
  • 1½ 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…

  • 200g plain flour
  • 75ml whole milk
  • crème fraîche, to serve (optional)


  1. Heat oven to 180C/160C fan/gas 4. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt. Remove and stir in the brown sugar, cinnamon and ½ tsp of the vanilla paste. Arrange the pineapple in the buttery sugar mixture, tossing a little to coat. Try to fill all the gaps, so you can’t see much of the base.

  2. In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy. Add the eggs and egg white, one at a time, and the remaining vanilla. Add the baking powder and a pinch of salt, then the flour and milk, beating until they are both incorporated. Beat for 1 min more until smooth.

  3. Spoon the batter into the pan over the pineapple. Bake for 1 hr, covering with foil if it starts to brown. Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, with crème fraîche, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.

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Comments, questions and tips

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29th Apr, 2019
Delicious and so easy. I made this in a 23 cm tin and it was fine plus only took 45 mins to cook. I omitted the egg white, used 2 eggs and as I didn't have full fat milk I used some double cream and some skimmed milk plus a little extra for the missing egg white. My husband is not a pineapple lover but he devoured this with relish. I will definitely use this recipe again and will try with different fruits. Yum
22nd Aug, 2017
Absolutely delicious, will definitely be making this cake again, the cinnamon and pineapple work so well together. I substituted the vanilla bean paste for extract which worked really well.
17th Apr, 2016
I've just made this cake using just two eggs and added a bit of vanilla extract to the batter as I had no vanilla bean. It came out perfect and tastes delicious! Slightly crispy round the edges, I may have melted a little bit too much butter but it's great regardless. Thanks for sharing.
14th Sep, 2015
Turned out really well. I followed the recipe but left out the vanilla. I am not a great lover of pineapple but the cinnamon made a difference, family were pleased with the result. Will try the same recipe with different fruits soon.
20th Apr, 2014
Excellent. Tbh I made an error - thought my almond extract was my vanilla bean extract (as a sub for paste). It didn't quite work - flavours too busy. But I'll do it again but substituting the pineapple (my tin of pineapple pieces worked very well forming a very neat pattern) with apricot (soaked in Amaretto perhaps). But ditch the cinnamon. I'm sure ground almond should sub for some flour too - to give it a nice grainey texture.
4th Feb, 2014
Delicious! I prefer not to use springform tin as mixture has tendency to leak but the recipe is superb!
29th Jan, 2014
This was delicious! Excellent warm with thick fresh cream, nearly as good cold the next couple of days.
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