Pineapple upside-down cake with slice taken out

Pineapple upside-down cake

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(239 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
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    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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    20th Mar, 2008
    I baked this on a Sunday, it has always been my husband's favorite but i lost my old recipe so we tried this one. It was lovely & moist, i used fresh pineapple and wizzed up few pieces instead of juice, it was simlpe to make, tasted delicious. Will definitely make it again.
    bulbie's picture
    19th Mar, 2008
    I made this for dessert on Monday night. Delicious! My partner and I both wolfed it down! I was lucky enough for there to be some left the morning after, so I finished it off with my morning tea! Will be making this on a regular basis!
    14th Mar, 2008
    I made this yesterday for my daughter's birthday dinner and served the cake as dessert with a dollop of ice cream. Everyone thoroughly enjoyed it. The cake was easy to make and delicious to eat (and it looks impressive too!). I will definitely make it again.
    11th Mar, 2008
    I made this for my mother on Mothers Day and was told by both my mum and dad that it was the best cake they had ever eaten! It is deliciously moist with a fantastic flavour and consistency. Highly recommended!
    11th Mar, 2008
    I made this gluten free using Dove self raising and it was glorious. it disappeared within minutes- great success!
    8th Mar, 2008
    I made this for a sunday lunch and was a real hit altho i think i could have used less sugar as it came out tasting really sweet - great for my sweet tooth, but probably not for the others! I think either add less sugar or less syrup into the main cake bit and it'll be perfect!


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