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Pineapple upside-down cake with glossy caramelised pineapple rings and cherries, with one slice cut
American · Desserts

Pineapple Upside-Down Cake

A buttery sponge baked over caramelised pineapple rings and cherries, then flipped to show a glossy, golden top. A classic bake for tea time or family gatherings.

Published 1 Oct 2026Tested by Hina Ikram

Prep25 min
Cook45 min
Total1 h 10 min
Serves8
DifficultyMedium
CuisineAmerican
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Ingredients

8 servings

Equipment: 23 cm (9 inch) round cake tin with high sides or oven-safe skillet, mixing bowls, electric hand mixer or whisk, wire rack, serving plate

Method

  1. Heat the oven to 180°C (160°C fan). Brush the sides of the tin lightly with butter and line the base with baking paper.

  2. Pour the melted butter into the tin and tilt to coat the base. Sprinkle the brown sugar evenly over it.

  3. Pat the pineapple rings dry with kitchen paper. Arrange 5 rings around the edge and 1 in the centre, then place a cherry in the middle of each ring.

  4. Whisk the flour, baking powder and salt together in a bowl.

  5. Beat the softened butter and caster sugar for 3–4 minutes until pale and fluffy. Add the eggs one at a time, beating well after each, then mix in the vanilla.

  6. Fold in half the flour mixture, then the pineapple syrup and milk, then the remaining flour. Stop as soon as no dry streaks remain; the batter should be thick but spoonable.

  7. Spoon the batter gently over the fruit and smooth the top, taking care not to move the rings.

  8. Bake on the middle rack for 40–45 minutes, until deep golden and a skewer in the centre comes out clean. If the top browns too fast, cover loosely with foil after 30 minutes.

  9. Cool in the tin for 10 minutes only, then run a knife around the edge. Any longer and the caramel will set and stick.

  10. Place a serving plate over the tin and flip in one confident move. Lift off the tin, peel away the paper and rearrange any fruit that has slipped. Serve warm or at room temperature.

Cooking tips

  • Dry the pineapple rings well so the caramel stays thick instead of turning watery.
  • Use room-temperature eggs and butter for a smooth batter that rises evenly.
  • Flip the cake while it is still warm; cooled caramel sticks to the tin.
  • If any topping sticks to the tin, scrape it off and press it back onto the cake while hot.

Substitutions

  • Use fresh pineapple, sliced 1 cm thick, and replace the syrup with pineapple juice or milk.
  • Replace the glacé cherries with chopped walnuts or leave them out.
  • Use soft light brown sugar or, if unavailable, caster sugar with 1 tsp of molasses or jaggery powder.
  • Salted butter works; omit the salt.

Serve with

"Serve warm with a scoop of vanilla ice cream, softly whipped cream or a cup of chai."

Storage

"Keep covered at room temperature for up to 1 day, or refrigerate in an airtight container for up to 4 days."

Reheating

"Warm individual slices in a 160°C oven for 8–10 minutes, or microwave for 15–20 seconds."

Nutrition per serving, estimated

430kcal
5 gProtein
58 gCarbs
20 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

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