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Recipe

Pineapple Upside-Down Cake

1 h 10 min · Serves 8 · American

Why make it

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.

Serves 8

You’ll need

  • 60 g unsalted butter, melted, for the topping
  • 100 g light brown sugar (or soft brown sugar)
  • 6 canned pineapple rings, drained well, syrup reserved
  • 6 glacé cherries, halved if large
  • 150 g unsalted butter, softened, for the cake
  • 150 g caster sugar
  • 3 eggs, at room temperature
  • 1 tsp vanilla essence

+ 4 more in the full recipe
1

Step 1 of 10

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

Step 2 of 10

Pour the melted butter into the tin and tilt to coat the base. Sprinkle the brown sugar evenly over it.
3

Step 3 of 10

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

Step 4 of 10

Whisk the flour, baking powder and salt together in a bowl.
5

Step 5 of 10

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.

The last 5 steps are in the full recipe.

Cook’s tip

Dry the pineapple rings well so the caramel stays thick instead of turning watery.

Ready to cook?

Pineapple Upside-Down Cake

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 Get the full recipe