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Pineapple upside-down-cake on a plate with slice taken out

Pineapple upside-down cake

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A star rating of 4.7 out of 5.404 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal407
fat23g
saturates14g
carbs49g
sugars36g
fibre1g
protein5g
low insalt0.87g
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Ingredients

For the topping

  • 50g softened butter
  • 50g light soft brown sugar
  • 7 pineapple rings in syrup, drained and syrup reserved
  • 7 glacé cherries

For the cake

  • 100g softened butter
  • 100g golden caster sugar
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4.

  • STEP 2

    For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.

  • STEP 3

    Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.

  • STEP 4

    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.

RECIPE TIPS
LIKE THIS?
Try your hand at some of our other afternoon treats, Raspberry bakewell cake or Lemon drizzle cake.

Goes well with

Recipe from Good Food magazine, March 2008

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Overall rating

A star rating of 4.7 out of 5.404 ratings
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