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Pineapple upside down cake recipe

Pineapple upside down cake recipe

217 ratings

This pineapple upside-down cake recipe is a retro baking classic. The light and fluffy sponge is topped with juicy pineapple slices and glacé cherries for a traditional weekend bake - serve warm with custard for dessert. See method

  • Serves 8
  • 20 mins to prepare and 40 mins to cook
  • 395 calories / serving
  • Vegetarian


  • 2 x 227g tins pineapple slices, drained
  • 7 glacé cherries
  • 175g butter
  • 175g caster sugar
  • 3 eggs
  • 175g self-raising flour
  • 3 tbsp milk
  • 1 tbsp honey
  • custard, to serve (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    12g 58%
  • Sugars

    29g 33%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 49.2g Protein 5.1g Fibre 0.9g


  1. Heat the oven to gas 4, 180°C, fan 160°C. Lightly butter a 25cm springform cake tin and line with nonstick baking paper. Lightly grease the base.
  2. Arrange the pineapple slices in the base of the tin and place a glace cherry in the centre hole of each. Mix the butter and sugar together until smooth, then add the eggs and beat to combine. Fold in the flour and then the milk, stirring until just smooth. Spoon the mix over the pineapples and bake for 35-40 mins until golden.
  3. Remove and allow to cool in the tin for 10 mins. Gently peel away the baking paper, then sit a plate on the top of the tin and turn over with care, so that the cake is turned out onto the plate. Brush with the honey and serve with custard if you like.

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