Pineapple upside-down cake with slice taken out

Pineapple upside-down cake

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(246 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 6

Retro rocks. This classic pineapple upside-down cake makes a fun centrepiece 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 pineapple rings in syrup, drained and syrup reserved
      Pineapple

      Pineapple

      pine-ap-pel

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

    • 7 glacé cherries

    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.

    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.

    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.

    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.

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    Comments, questions and tips

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    HV1
    13th Oct, 2019
    Lovely, simple recipe. Extremely. Moist, no need whatsoever to reduce sugar, having said I am sure the health freaks on here do. The cake has to be appreciated as a treat, after all, all cakes are. Do not understand at why the recipe should be changed.
    l_dommett
    5th Oct, 2019
    5.05
    This was excellent and so easy. The butter and light brown sugar turns into a lovely caramel sauce. I could only find pineapple in juice but it still tasted great.
    vintagemunchkin
    21st Sep, 2019
    5.05
    Loved this, very quick and easy, but a tasty treat.
    jiminiepabo
    21st Aug, 2019
    5.05
    excellent recipe!
    1rosiebud
    1st Nov, 2018
    5.05
    Lovely cake but much nicer with fresh pineapple and fresh juice instead of syrup!
    HV1
    13th Oct, 2019
    Not at all, very different in fact.
    Jackie Underwood's picture
    Jackie Underwood
    13th Aug, 2018
    50gs of butter and soft brown sugar didn’t even begin to cover the bottom of my 20cm tin, let alone go up the sides!
    Ti Adoro's picture
    Ti Adoro
    13th May, 2018
    5.05
    Spur-of-the-moment baking after watching a baking programme at 2300 hours. I confess to using olive oil to replace the butter I thought I had - and it works well. Thank you for this (rest of this) recipe.
    Nurika Griffith's picture
    Nurika Griffith
    6th May, 2018
    5.05
    I made this recipe today. i doubled it as my pan was bigger than specified. It came out nice and moist and heavenly! I will definately make again
    Sarah Snook's picture
    Sarah Snook
    26th Apr, 2018
    5.05
    The best pineapple upside down cake I’ve ever had, easy to make. Cooked a little quicker than suggested time.

    Pages

    mezz
    13th Feb, 2015
    im new here! need help,did it today very simple n easy.but the cake tasted dry even though i followed all details.can someone tell me why!?o by the way i used fresh pineapple.
    goodfoodteam's picture
    goodfoodteam
    17th Feb, 2015
    Hi mezz, thanks for getting in touch and we're sorry to hear that you did not have success with this recipe. For this recipe we suggest using canned pineapple in syrup because 2 tbsp of the syrup from the can goes into the cake to help keep it moist. If you are tempted to try it again please do so with canned pineapple or cooked fresh pineapple and include the 2 tbsp of syrup or maple syrup. Hope this helps, let us know how you get on. 
    ElineB
    15th Oct, 2014
    Looks really nice, but what if you don't lik pineapples? Could you also use peaches?
    goodfoodteam's picture
    goodfoodteam
    7th Nov, 2014
    Hi there thanks for your question, peaches would also work well or try pears or apricots too.
    ChilliYoghurt
    31st Aug, 2017
    5.05
    This tasted fabulous. For a cake with the diameter shown you needed to make 50% more mixture or it will be flat. I’m going to make it again now with apples.
    Chlo36005
    25th Aug, 2015
    I would only cook this for 20 minutes as when I put mine in for 35 it burnt a little bit
    HV1
    13th Oct, 2019
    Probably your oven. Can't blame the recipe.
    luckypenny123
    3rd Nov, 2014
    I stumbled upon this tip accidentally you see, when I was baking I didnt see the label on the almond extract so I put it in by accident. Turns out it was gorgeous with it in so put almond extract in for extra flavour.Also if you dont have cherries put in sliced almonds instead!!
    Stoo1701
    12th Oct, 2014
    This is the thurs thing I've ever baked, after two Lemon cakes.. It came out a treat. Use glacé morello cherries for a nicer cherry flavour :D
    Jingoistic
    7th Aug, 2014
    I wanted to make a cake to use as dessert. I began and found I had no tinned pineapple. I simmered about 20 Australian dried Apricots until soft in a small amount of water and used these in place of the pineapple. The result was superb. I then reduced the simmering water and added a Tbs. Lemon juice and about 1/4 cup sugar and served this syrup with the cake. The comments were, "Always make it with apricots . The apricot version is great. The reason for specifying Australian apricots is that they are not plumped up artificially and so the flavour is lovely and tart. Everything else. About the recipe was according to that written.
    goodfoodbinder
    9th Jun, 2014
    4.05
    Incredible amount of sugar in cake, half the amount in cake mix and still the cake is sweet enough
    HV1
    13th Oct, 2019
    So, so very wrong. Not the correct consiy IMVHO. Be happy.
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