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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    23rd Sep, 2014
    Not the most sweety of eaters so used tinned pineapple in juice and followed the recipe as is. So so lovely. Although the sponge will not be as syrupy with juice, it was light and went down very well! And still very sweet to me!
    9th Jun, 2014
    Made using chopped fresh pineapple. Used half the sugar in the cake and also instead of adding syrup from tin, added juice of half lemon. Turned out very well and will be making it again.
    28th May, 2014
    I made this cake with fresh pineapple also and it was absolutely delicious! Really moist and sweet, just lovely.
    18th May, 2014
    I made this with fresh pineapple and it turned out great. It was much better than expected!
    27th Apr, 2014
    can't go wrong... always a winner. Easy to make and everyone loves it!
    28th Feb, 2014
    I'm not cook, but a 70 year old man living in the hinterlands dying for a decent upside down cake recipe. This is NOT it, unless I'm missing something! It might make a flapjack, but not a cake with 100 gm of flour! So, what's the real recipe?
    9th May, 2020
    I make lots of cakes but I agree with you, 100 g will not make a very big cake! I want to make it too, but I'm worried the cake mix will barely cover the bottom of the pan!
    maggiebleksley's picture
    17th Aug, 2018
    It looks like the perfect mixture of cake ingredients to me, a 70 year old woman who is an experienced cook.
    1st May, 2016
    Did you use 100 gm of SELF RAISING flour?
    16th Feb, 2014
    Excellent recipe, I used muscavdo sugar for the topping as suggested by another commenter and it worked a treat. The cake itself was a bit sweet for my taste so reduced the sugar to 80g the second time I made it. Definitely recommend.


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