Bake this classic pineapple upside-down cake, then check out our rum and pineapple upside-down puddings, rum cake and whole roasted pineapple.


  • 1 small pineapple, peeled, cored and cut into chunks
  • 2 tbsp soft light brown sugar
  • 115g unsalted butter, softened plus 50g for the tin
  • 175g golden caster sugar, plus 3 tbsp
  • 7 glacé cherries, halved (optional)
  • 3 eggs
  • 1 tsp vanilla extract
  • 225g plain flour
  • 2 tsp baking powder
  • 50-75ml milk


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Put the pineapple chunks on a baking tray and cook for 10 minutes.

  • STEP 2

    Sprinkle with the brown sugar and cook for a further 10 minutes. Allow to cool completely on the tray.

  • STEP 3

    Butter the sides and base of a solid-based, 22cm, round cake tin, adding a thick layer of butter to the base of the tin. Sprinkle 3 tbsp of the caster sugar over the butter. Arrange the caramelised pineapple pieces in a single layer in the bottom of the tin as neatly or haphazardly as you like.

  • STEP 4

    Add cherries for extra retro points, if you like.

  • STEP 5

    Beat the 115g butter and the sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating well between each, then beat in the vanilla.

  • STEP 6

    Sieve the flour into the bowl, add the baking powder and a pinch of salt and fold into the batter with a metal spoon. Add the milk to make a smooth, spoonable batter.

  • STEP 7

    Spoon the batter over the pineapple slices and smooth the top. Bake for 50 minutes – 1 hour until a metal skewer comes out clean.

  • STEP 8

    Leave to cool for 5 minutes, then gently tip out onto a plate.


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