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Pineapple upside down cake


  • Topping
  • 50 g softened butter
  • 50 g light soft brown sugar
  • 7 pineapple rings in syrup drained and syrup reserved
  • 7 glacé cherries
  • Cake
  • 100 g softened butter
  • 100 g golden caster sugar
  • 100 g self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 eggs


  • Pre-heat oven to 180C/160C fan/gas 4.
  • Start with the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy.
  • Spread over the base and a quarter of the way up the sides of a round cake tin.
  • Arrange 7 pineapple rings on top and then place 7 glacé cherries in the centres of the rings.
  • Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 teaspoon baking powder, 1 teaspoon vanilla extract and 2 eggs in a bowl.
  • Add 2 tablespoon of the reserved pineapple syrup.
  • Using an electric whisk, beat to a soft consistency.
  • Spoon into the tin on top of the pineapple and smooth it out so it’s level.
  • Bake for 35 mins.
  • Leave to stand for 5 mins, then turn out onto a plate.
  • Munch