Pineapple upside down cake with a jar of cherries in the background

Pineapple upside-down cake

  • Rating: 5 out of 5.325 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Retro rocks. This classic 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

For the cake

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
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Try your hand at some of our other afternoon treats, Raspberry bakewell cake or Lemon drizzle cake.
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    Rating: 5 out of 5.325 ratings
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