The classic pineapple upside down cake is a showstopper that tastes just as good as it looks. With its sweet caramelized pineapple topping and buttery, moist sponge cake, this dessert has been winning hearts for generations. Whether you’re hosting a Sunday lunch, planning a festive gathering, or simply indulging in a nostalgic bake, this foolproof recipe delivers both elegance and flavor.
Ingredients
For the topping:
- 60g unsalted butter, melted
- 100g light brown sugar
- 6–8 canned pineapple rings, drained
- 8–10 glacé cherries
For the cake batter:
- 120g unsalted butter, softened
- 150g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 180g self-raising flour
- 1 tsp baking powder
- ¼ tsp salt
- 120ml whole milk
Instructions
- Prepare the tin
Preheat your oven to 180°C (160°C fan). Grease a 23cm round cake tin and line the base with parchment paper. Pour the melted butter into the base of the tin and sprinkle evenly with brown sugar. - Arrange the fruit
Place the pineapple rings on top of the sugar-butter mixture. Fill the centres of each ring with a cherry. If you have space, add more cherries between the pineapple slices for extra colour and sweetness. - Make the batter
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. - Combine dry and wet ingredients
In a separate bowl, whisk together the flour, baking powder and salt. Gradually fold the dry ingredients into the wet mixture, alternating with the milk, until you have a smooth batter. - Assemble and bake
Spoon the batter carefully over the pineapple topping and smooth out the top. Bake in the preheated oven for 35–40 minutes, or until a skewer inserted into the centre of the cake comes out clean. - Cool and flip
Allow the cake to cool in the tin for 5–10 minutes, then run a knife around the edges. Invert it onto a serving plate while it’s still warm so the topping doesn’t stick to the tin.
Tips for Best Results
- Use room-temperature ingredients to ensure a smooth batter.
- If using fresh pineapple, slice it thinly and cook it slightly in a pan before arranging it in the tin.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent touch.
Pineapple upside down cake is not just a treat for the taste buds—it’s a feast for the eyes. The caramelised fruit topping is naturally glossy and vibrant, while the sponge underneath soaks up just enough of the syrup to stay moist without becoming soggy. It’s simple, it’s satisfying, and it’s a timeless dessert that brings a touch of retro charm to any occasion.
With this easy recipe, you’ll master the art of the pineapple upside down cake and impress family and friends every time.
