Pineapple upside-down cake with slice taken out

Pineapple upside-down cake

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(238 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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    lgriffiths
    18th Mar, 2017
    5.05
    Loved this and so did the family, followed to a t, and came out beautiful, first time baking so thumbs up for me !
    jonesar
    15th Oct, 2016
    5.05
    Followed receipe (apart from not having the vanilla) and came out perfectly! Big success.
    lizleicester
    24th Sep, 2016
    5.05
    Delicious - even without the glace cherries.
    jeyleebean
    24th May, 2016
    I made this yesterday and it turned out really well. It's not very sweet actually. I'd suggest using up all the pineapple juice. I didn't have caster sugar on hand so ended up using 50g demerera and 50g dark brown sugar for the cake mix. I also squeezed half a lemon in there. I cooked it on the wrong temperature. For some reason I cooked it on Gas mark 5 instead of the suggested Gas mark 4 for 35 mins and it came out perfect. It was still moist inside and crunchy at the sides. The glaze on top was very tasty also. Will deffo make again. I didn't have any Self raising flour so used plain flour and added 2 tsps baking powder and a pinch of salt also
    jeanlovesbeads
    23rd May, 2016
    Great recipe! We used pineapple chunks, randomly dotted on the cake with cherries and it was gorgeous. We'll be making it again and again.
    clarewilkinsonmezzo
    1st May, 2016
    5.05
    Excellent. Agree that it needs a little more cooking time - 40 mins for me. I lined my springform tin completely with buttered greaseproof paper to avoid any leaks and ease the turning-out - worked like a charm. Will try adding a little lemon juice next time to balance out the sweetness.
    Nay1717
    22nd Mar, 2016
    Lovely recipe although I used less sugar and added a little ginger powder and coconut, it is delicious.
    swagwoof
    24th May, 2015
    Nice easy pudding a real crowd pleaser. 35 minutes baking was not enough, put it back in the oven for another 5 minutes. It was very sweet for my taste so next time I will try reducing the sugar content to 70g.
    lucyrazey
    26th Apr, 2015
    Made this today after having a pineapple in the house that I wanted to use in a different way. I found this recipe and luckily had all the ingredients in my cupboards. Very easy recipe to follow, however didn't use tinned pineapple...I cut up my fresh pineapple into small flat chunks and placed them in to the 'topping' part mosaic style. As I didn't have the pineapple syrup from the tin to add to the main cake batter I added a good squeeze of golden syrup instead. After reading previous comments I made sure I put my cake tin on a baking tray to catch the leaks. I cooked for the 35 mins but when I checked the cake it was still wobbly and wet inside!! I popped back in the oven for another 10 mins and took it out and tested...and it seems seemed cooked through. Left to cool and then served up and it was so delicious! The taste of golden syrup really came through! Will definitely be making again!
    Essexhels
    25th Apr, 2015
    5.05
    Made with fresh pineapple rings and morello cherries. Was completely decimated - gorgeous

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