Pineapple Upside Down Cake

Serves6 Prepare15 Mins Cooks40 Mins


  • 50g Softened Butter
  • 50g Light Soft Brown Sugar
  • 7 Pineapple Rings In Syrup, drained and syrup reserved
  • 7 Glacé Cherries
  • 100g Softened Butter
  • 100g Golden Caster Sugar
  • 100g Self-Raising Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Vanilla Extract
  • 2 Eggs


1. Heat oven to 180C. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.

2. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency.

3. Spoon into the tin on top of the pineapple and smooth it out so it’s level. 

4. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. 

5. Serve warm with a scoop of ice cream.

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