Pineapple upside-down cake with slice taken out

Pineapple upside-down cake

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(311 ratings)

Prep: 15 mins Cook: 40 mins


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


    For the topping

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



      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



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


    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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    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
    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
    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
    The best pineapple upside down cake I’ve ever had, easy to make. Cooked a little quicker than suggested time.
    15th Oct, 2017
    Just made with coconut oil rather than butter in the sponge. A Maz ing!! Easy and delicious, cooked a little faster than suggested, but that may be my oven, and it turned out of the dish perfectly!!
    23rd Jul, 2017
    Best pineapple upside down cake I have made/tasted :-) So quick and easy to make. The caremel glaze top is absolutely delicious and next time I'm going to make more to spread all over the cake in.
    18th Jun, 2017
    A favourite in our house ...goes great warmed with vanilla icecream. I use fresh pineapple finely cut to line the base and sides of the tin. I also cut up some very small pieces and mix this in to the cake mix. The press thr remaining pineapple to get the juices out, 3 tablespoons of juice is added to the cake mix. Comes out perfect every time ...lovely and mosit
    7th May, 2017
    My mum used to make this cake for us when we were little. Had a fresh pineapple to use up so decided to give it a go. Used a little maple syrup as I didn't have the tinned pineapple syrup. It took a extra 10 mins to cook than the recipe stated, but it was worth the wait. My husband says this is his new favourite dessert.
    11th Apr, 2017
    Just made for husband's birthday - it was finished within 10 minutes and family were scrapping the crumbs! Was deliciously moist and tasty! I used the wrong (bigger) cake tin so came out like a flan! but was still gobbled up nicely. Changes: I used fresh pineapple but this can make the cake quite moist, so sometimes worth cooking the pineapple first. I followed the advice of some here and added some lemon juice and reduced the sugar in the cake to 80g. I think I make again without the glazed cherries as it's quite nice without.
    18th Mar, 2017
    Loved this and so did the family, followed to a t, and came out beautiful, first time baking so thumbs up for me !


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