Pineapple upside-down cake with slice taken out

Pineapple upside-down cake

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(311 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

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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    maiyanis
    2nd Jun, 2008
    5.05
    i made this cake with my 3 year old and we had lots of fun. Tasted great and will definitely be making it again. I used less sugar in the cake, 80g as I am watching my sugar intake but it still came out fab. I would advise though if you are using a loose bottom tin like I did to have a tray underneath to catch the syrup.
    jazpami
    25th May, 2008
    5.05
    Fantastic! Barely made it out of the oven before it was gobbled up. It's very colourful and tastes fresh and light, the cake mixture is so perfect you could use it for any cake dessert.
    sianlw
    1st May, 2008
    Easy to make and really yummy.
    aud1969
    28th Apr, 2008
    5.05
    This is delicious and so easy. Complete store-cupoard receipe and whipped up in minutes. May not sound sphisticated but that sticky toffee top wins everyone over at a dinner party.
    sophiematthews
    19th Apr, 2008
    4.05
    I made this recipe last week and it was pefect and everyone loved it. I made it in a loose bottom cake tin and the sugar syrup fell ont all over my aga floor! Major mess! So making it again today I used a fixed bottom tin and the cake was a disaster, cooked on the outside and a sloppy raw mess in the centre (even tried it a 2nd time but still no luck). Why? Should I go back to letting the juices run out all over my oven for this to work!! Don't think I can stand the smell of burnt sugar all night again!
    scrappyali
    15th Apr, 2008
    4.05
    I thought this was a great cake. I added half again of the cake mixture as I had a lot of mouths to feed. The cake was lovely and moist. Deliscious served warm with icecream. Everyone really enjoyed it. Will definitely make again.
    irishgilly
    1st Apr, 2008
    5.05
    I just made this cake tonight and it was a big hit. Lovely, warm with custard. I think this cake would be ideal for beginners as it was so easy to make. Definitely make again.
    janewebster
    25th Mar, 2008
    5.05
    Have made this 3 times now - definitely a favourite. Ideal with custard or icecream. Freezes really well too.
    ppierce
    23rd Mar, 2008
    5.05
    This was an old favourite from my childhood and when my kids were small. Found the recipe in the Good Food and a great hit for the grandchildren too!! Then lost my recipe but thrilled to trace it on the website, so now printed and in my file.
    danielasimpson
    20th Mar, 2008
    5.05
    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.

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