Pineapple upside-down cake with slice taken out

Pineapple upside-down cake

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(251 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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    13th Jan, 2013
    Made this with my 7yr old daughter. She said it was better than the chocolate brownie cake we made from this website last week! I had bought pineapple in juice , so used golden syrup to replace the syrup from the tin, and halved the sugar in the sponge after reading the previous reviews. Lovely flavour sponge!
    10th Jan, 2013
    ooops forgot the stars :-)
    10th Jan, 2013
    Totally yummy. I'm rubbish at baking but this was quick, easy and tasted fab.
    30th Dec, 2012
    Utterly Gorgeous and so so easy
    30th Dec, 2012
    I have made this cake so many times since I found this recipe a few months ago, this cake is so beautifuly delicious and very simple to make. In my last cake due to the festive season I've reduce the pineapple juice from the tin into a syrup and add a staranise and a bit of rum and then added to the mix, the result was superb!! you could taste the pineapple and at the same time that little kick of the rum. Worth to try!!
    26th Dec, 2012
    Im addicted to it, I cant stop making it, especially with a bit of christmas cheer added to the mix!!!! think rum.........
    15th Dec, 2012
    This turned out brilliantly :) I used demerera sugar, and substituted the butter for Flora Light and it tasted delicious - my friends devoured the whole thing in record time. Looks very impressive too! Great served with warm custard.
    25th Nov, 2012
    Delicious, its as simple as that!!!!
    21st Nov, 2012
    Absolutely delicious cake - so moist and simple to make. Its a bit of a flat cake though
    10th Nov, 2012
    Made this for the family and it was a massive hit, and im just going to make it today for my dinner party tonight. Its a moist, tasty, delicious cake that everyone enjoys and tastes great with cream or icecream to :)


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