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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    2nd Apr, 2013
    As everyone else has already said this is very easy to make. I had help from 7 yr,5 yr & a 2 yr old to make this with no problems. Just put in the oven so eagerly waiting for it to come out. Have made before & always go's down well with a nice scoop of vanilla ice-cream on the side!! would recommend you make this.
    24th Mar, 2013
    This cake is quite simply heaven on a plate. It's quite sweet, but wonderfully moist. I am a complete novice at baking but this turned out perfectly, even though I had to use muscovado sugar in the frosting and had no cherries. I shall definitely be making a couple to go on the buffet at my sons upcoming 1st Holy Communion and know it will be well-received...
    22nd Mar, 2013
    I forgot to add the syrup to the cake mix but it is absolutely delicious. I think this will become a regular for me. I also used sultanas instead of cherries which go nicely with the pineapple too.
    10th Mar, 2013
    Lovely cake, best cake I've ever made - family loved it. Whilst in oven it's juices leaked, next time put a tray there to catch it. Also my cake depth was that high, if I want the cake part to be more thick - what ingredient would u recommend?
    8th Mar, 2013
    Lovely and easy. I used golden syrup and tasted just as yummy. A firm favourite that the kids help to make.
    7th Mar, 2013
    This cake is for real sugar-lovers. Too sweet for me, but my husband will be thrilled.
    3rd Mar, 2013
    Mine leaked all over the toffee all over the bottom of the oven so would definitely put it on a baking try next time. The cake is also quite shallow in height. Not sure if I did something wrong or if its only suppose to be about 2.5 cm high. Tasted delicious and looked exactly like the one in the picture. Very pretty.
    20th Feb, 2013
    already left commet had to rate
    20th Feb, 2013
    very nice came out lovely will do this one again
    18th Feb, 2013
    As a novice baker I found the recipe easy and my partner thoroughly enjoyed it.


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