Pineapple & cherry upside-down sandwich cake

Pineapple & cherry upside-down sandwich cake

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(11 ratings)

Prep: 1 hr Cook: 30 mins


Cuts into about 10 slices
This nostalgic sponge layer-cake is a trip down memory lane, fit for any afternoon tea party - fill generously with jam and vanilla cream

Nutrition and extra info

  • Freeze sponges only

Nutrition: per slice

  • kcal610
  • fat37g
  • saturates22g
  • carbs63g
  • sugars43g
  • fibre1g
  • protein6g
  • salt0.6g
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  • 250g pack butter, melted, plus a knob to grease



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g golden caster sugar, plus 2 tbsp
  • 1 can pineapple rings



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

  • 3 glacé cherries, halved (we used red dyed ones to keep it classic, but the choice is yours)
  • 300g plain 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…

  • ½ tsp vanilla extract
  • 4 large eggs
  • little icing sugar, for dusting

For the filling

  • 6 tbsp cherry jam
  • 250ml double cream
  • 1 tbsp caster sugar
  • ½ tsp vanilla extract


  1. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster sugar in the base of one of the tins. Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glacé cherries.

  2. Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth. Divide the mixture evenly between the tins – it should be runny enough to pour over the pineapple to cover. Bake for 30 mins or until a skewer poked into the middle comes out clean. Leave for 5 mins, then turn out the cakes onto a wire rack (pineapple-side up), peel off the parchment and cool.

  3. Spread the jam over the cooled sponge without the pineapple. Whisk the cream, sugar and vanilla until thick, then spoon over the jam. Gently sit the pineapple sponge on top, and dust with a little icing sugar. Best eaten within 48 hours.

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Comments, questions and tips

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12th May, 2019
I can't say I followed the recipe exactly as written.. in fact due to negative reviews I followed the other recipe for pineapple upside down cake. That worked really well. I liked the idea of making it a layer cake though. Spreading the jam was easy but problems arose with the cream. My advice is use a cream you know whip well and don't transport this in a warm car - my cream started to melt and the top layer started to slide!! So apart from some construction issues, this was a relatively straightforward and tasty bake which went down well with friends. But to guarantee a decent sponge use the alternative recipe on the site.
19th Jan, 2019
I was about to make this one but decided against when reading about melting butter to put in an all in one method. Using melted butter will automatically make a greasy heavy sponge as the flour will soak up the fat and the starch won’t be able to gelatinise properly which is way a lot of the people commenting are saying they are finding the cakes don’t bake taste under baked or taking twice as long to bake. The butter should be soft for a sponge cake not melted. The rest of the recipe looks balanced except for that part. Use softened butter and you should be fine or use the standard pineapple upside down cake recipe elsewhere on the website. That one is brilliant.
Flavia Pariciani
29th Jul, 2017
I wonder why they haven't kept the classic Victoria Sponge ratio: 200 g flour, 200g sugar, 200g butter, 4 eggs , 1 tsp raising agent for two 20 cm round tins. I actually bake this in one rectangular tin 23x18 cm and I cut it in half as I don't like a double layer of crust.
30th Oct, 2016
Like others I used softened rather than melted butter, and sponges turned out well. Didn't bother slicing pineapple rings in half...who has the time! Couldn't find cherry jam in my local supermarket, so used a tin of black cherry pie filling. Tasted yummy!
9th Mar, 2016
Really disappointed with this. It looks awful when its done. Made it for a tea party and had high hopes but actually its quite heavy and far too much cream, agree with other comments about the flour and butter, not sure it works. Will make something else next time.
15th Nov, 2015
Was a bit worried about making this recipe due to the comments. I agree recipe definitely not quite right. I put 1 and a half teaspoon of baking powder, softened not melted butter and cooked for about 40 mins. Turned out great - i used sour cherry jam which worked really well as cake is very sweet. Couldnt find golden caster sugar, so used light brown for the cake tin and normal caster for the mix
23rd Aug, 2015
Followed the recipe exactly and it turned out with heavy sponges which prompted lots of "is it cooked?". Far too much cream and frankly wasn't pleasant to eat. So disappointed.
izomorfia3's picture
18th Jan, 2015
"Rage is not" as for me, 250 ml cream is too much-in spite of the mold 21cm. It is better to bake something else ...
Saize's picture
2nd Apr, 2014
Horrible. Unbaked. Thick, heavy, never again. This recipe needs changing. Cake was that bad it went straight in the bin!
luke denham
9th Jun, 2013
Very tasty


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