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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    17th Oct, 2013
    Everyone loved this cake. Will definitely make again. My only issue was that I used a cake tin what the side springs open a lot of the butter/syrup mix dripped out onto the bottom of the oven leaving a real mess , I'll put the tin on a baking tray next time.
    6th Aug, 2013
    6th Aug, 2013
    I made this cake for my dinner party and everyone love it.
    10th Jun, 2013
    This is the best pineapple upside down cake recipe I have used. I have made this so many times and it has been spot on every time and always goes down well as a last minute pudding as I always have cupboard stocked with ingredients just incase.
    18th May, 2013
    Everyone loved this and keep asking me to make it
    24th Apr, 2013
    Please ignore last comment I had read it incorrectly. Apologies. My variation on this recipe, in the topping, is to substitute dark Muscovado sugar and a generous grating of fresh Nutmeg. Aidanmac
    24th Apr, 2013
    This recipe doesn't read right. The first step says to spread the batter over the base then place the pineapple and cherries on top? Step 2 then describes a more correct method of assembling an "upside-down" cake. Aidanmac
    21st Apr, 2013
    Well, do not ask how or why but I managed to forget all but the first three ingredients of the cake recipe. During the period of anticipation the comments by SO were fairly cutting. However have to say that despite the major boob the outcome was pretty good and that was without a smothering coat of custard!
    18th Apr, 2013
    I've tried this recipe on several occasions, and altered it very slightly. I put in 40g of desiccated coconut, and it was popular with guests.
    13th Apr, 2013
    My family young and old love this, I've made it twice so far. Halved the mix in a pyrex dish for a weekend treat. Next for the whole family, I used a Bundt tin and it came out looking gorgeous. They all oohed and ahhed as it went on the table! Added half as much cake mix again as it didn't quite cover the fruit. Would do that again as I preferred the ratio of cake to fruit more. It has to be with custard for me.


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