Pineapple Upside-Down Cake Recipe

This childhood favourite gets its unusual name from the fact that it’s cooked with the pineapples and cherries on the bottom of the dish. Once it’s served it gets turned over so the bottom of the cake becomes the top. 

My mum used to make the best ever pineapple upside-down cake in a ring cake tin. It looked so pretty and tasted divine. I just put mine in a tray-bake tin (a flattish, rectangular cake tin) but it would work well in a regular cake tin.

We’ve always served it in a dish with lashings of hot custard as a pudding. but it’s possible to eat it as it is or serve with single cream or a good quality vanilla ice cream.

It’s quite simple to make, it’s basically an ordinary vanilla sponge piled generously on drained pineapple and halved glace cherries, with the fruit drenched generously in golden syrup. 

For the pineapple topping / bottoming(?!)

1 small can of pineapple slices, drained
Glace cherries, halved
Golden Syrup

For the Cake

225g Butter or Margarine
225g Caster Sugar
225g Self-Raising Flour
4 eggs
vanilla essence

Pineapple cake

  • Preheat the oven to 160oC if you have a fan oven, 18OoC if not fan assisted, 350oF or Gas Mark 4
  • Line a tray bake tin with a sheet of baking paper or grease proof paper if you have it 
  • Grease the baking paper with a little butter or margarine
  • Onto the greased baking paper carefully place the pineapple slices
  • Pop half a cherry into the centre of each pineapple ring
  • Drizzle with a generous amount of golden syrup
  • Set to one side whilst you make the cake
To make the cake topping
  • Cream together the butter/margarine and the caster sugar until it goes lovely and pale. You can do this by hand or using an electric whisk or in a mixer. 
  • Gently add the eggs to the mix bit by bit along with a splash of vanilla extract/essence
  • Fold in the flour with a metal spoon. This is a very gentle action as you don’t want to knock all the air back out of the cake. 
  • Once all the flour is mixed in spread the cake mix over the pineapple/cherry/syrup base 

Bake in the oven until the top is golden and a skewer or fork comes out clean when you poke it. If it looks like it’s starting to go too brown on the top too quickly you can turn it down a bit. If the fork/skewer has cake mix on it when you take it out of the cake it needs a little bit longer cooking time. 

Serve with vanilla ice cream, single cream or steaming hot custard