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4.84 from 6 votes

Upside-down Pineapple Cake

Prep Time40 mins
Cook Time20 mins
Course: Dessert
Keyword: Cake
Servings: 6


  • 40 g Soft Brown Sugar
  • 40 g Butter or Margarine
  • 4-5 Whole Pineapple Rings/Segments (tinned)
  • Glace Cherries (halved)
  • 110 g Caster Sugar
  • 110 g Butter or Margarine
  • 2 Free-range Eggs
  • 110 g Self-raising Flour


  • Pre-heat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and generously grease a 7-inch cake tin with some extra butter/margarine.
  • In a small bowl, mix together the soft brown sugar with the 40g of butter/margarine. Evenly spread the mixture to the bottom of your pre-greased cake tin.
    Take your pineapple slices/segments and gently pat the excess juice off them with a clean cloth. Arrange the pineapple as desired on the bottom of your tin (on top of the sugar/butter mixture). Place half a glace cherry into the middle of each pineapple slice and in any gaps around that you think need filling.
    Set aside.
  • In a large bowl, cream together the caster sugar and 110g of butter/margarine, until it is light and fluffy.
  • Add the eggs one at time, ensuring each is mixed through before adding the next. Sift in the flour and gently fold to create a batter.
  • Spoon the batter into your prepared tin, on top of your pineapple slices; spreading evenly to the edges. Bake in your pre-heated oven for 20-30 minutes until risen, golden and a skewer inserted comes out clean.
  • Allow the cake to cool in it's tin for a short while. To remove from the tin; run a knife around the edge to loosen the cake from the sides. Next place a plate on top of the cake, before flipping over - the cake should fall out of the tin and onto the plate but you might need to give it a tap if it's being stubborn.
  • Enjoy whilst still warm with a scoop of ice cream! You should get 6 generous slices, or 8 slightly smaller ones.