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Member recipe

Pineapple upside down cake

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Cooking time

Prep: 15 minutes Cook: 15 minutes

Skill level

More effort


Serves 10

simple and tasty dessert even better with glance cherries

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  • 4 eggs beaten
  • 200 g golden caster sugar
  • 1 tsp vanilla extract
  • 200 g plain flour
  • 2 tsp baking powder
  • 125 g unsalted butter plus extra for greasing


  • 40 g unsalted butter
  • 4 tbsp golden syrup
  • 425 g canned pineapple rings
  • 4-6 glance cherries


  1. preheat the oven to 160 c /325 f /gas mark 3 grease a 23-cm deep tin with a solid base and line the base with baking paper.

  2. To make the topping place the butter and the golden syrup in a heavy based saucepan and heat gently until melted.Bring to the boil and boil for 2-3 minutes stirring until slightly thickened and toffee like.

  3. Pour the syrup into the base of the prepared tin. Arrange the pineapple rings and glance cherries in 1 layer over the syrup.

  4. Place the eggs,sugar and vanilla extract in a large heatproof dish over a saucepan of gently simmering water and whisk with an electric mixer for about 10-15 minutes until thick enough to leave a trail when the whisk is lifted .Sift in the flour and baking powder and fold in lightly and evenly with a metal spoon.

  5. Fold the melted butter into the mixture with a metal spoon until evenly mixed.Spoon into the prepared tin and bake in the preheated oven for 1-1 1/4 hour or until well risen, firm and golden brown.

  6. Leave to cool in the tin for 10 minutes then carefully turn out onto a serving plate serve warm or cold

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