Pineapple Upside Down Cake Recipe

Name: Pineapple Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 60 g butter (or margarine); 1/2 cup brown sugar; 300 -400 g tinned pineapple rings; 8 -10 glace cherries (optional); Sponge; 60 g butter (or margarine); 1/2 cup white sugar (or raw or golden granulated); 1 egg; 1/2 teaspoon vanilla essence; 170 g flour (1 1/3 cups); 2 teaspoons baking powder; 1/2 cup milk

Servings: persons

Topping
60 g butter (or margarine)
1/2 cup brown sugar
300 -400 g tinned pineapple rings
8 -10 glace cherries (optional)
Sponge
60 g butter (or margarine)
1/2 cup white sugar (or raw or golden granulated)
1 egg
1/2 teaspoon vanilla essence
170 g flour (1 1/3 cups)
2 teaspoons baking powder
1/2 cup milk

1
Make the topping:
2
Cream butter and sugar and spread over the base of a deep cake tin. A loose bottomed tin can make it easier to remove the cake later - or you can line it with a piece of baking paper if you're nervous!
3
Arrange fruit on top. If you like you can put a glace cherry in the centre of each pineapple ring.
4
Make the sponge:
5
Cream butter and sugar.
6
Add beaten egg and vanilla.
7
Add sifted flour and baking powder alternately with milk (or use juice - not syrup - from the tin instead of milk).
8
Pour sponge mixture on top of fruit.
9
Bake at 180u00b0C for 40 minutes, or until a skewer comes out clean.
10
Let stand for a few minutes before inverting onto a plate.

4380

kcal

Calories

Fat

1063

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Topping, 60 g butter (or margarine), 1/2 cup brown sugar, 300 -400 g tinned pineapple rings, and more.

Yes, Pineapple Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Upside Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions