Pineapple Upside Down Cake is a timeless classic that brings a touch of retro charm to any gathering. With its beautiful caramelized pineapple rings and golden sponge, it’s as stunning to look at as it is delicious to eat. This cake is perfect for those moments when you want a dessert that’s both simple to make and guaranteed to impress.
The magic starts with a buttery, brown sugar topping that caramelizes beautifully in the oven, coating the pineapple rings with a rich, sweet glaze. A cherry in each pineapple center adds a pop of color, giving this cake its signature look. Beneath the fruity topping lies a light, fluffy vanilla sponge, enhanced with a hint of the reserved pineapple syrup for extra moisture and flavor.
Baking this cake couldn’t be easier—all you need to do is layer the ingredients in the pan, then let the oven do the work. After a short rest out of the oven, flip it over to reveal the beautiful topping. Serve it warm with a scoop of vanilla ice cream for a classic dessert that’s sure to transport you back to simpler times. Whether you’re a seasoned baker or just starting out, this Pineapple Upside Down Cake is a delightful treat that’s bound to become a favorite.
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Why You’ll Love This Pineapple Upside-Down Cake
- Retro Charm: It’s a nostalgic dessert that brings back memories of childhood gatherings and family dinners.
- Simple Ingredients: Most of the ingredients are pantry staples, making this an easy recipe to whip up at a moment’s notice.
- Beautiful Presentation: The pineapple rings and cherries create a stunning pattern on top of the cake, making it look as good as it tastes.
- Moist and Flavorful: The reserved pineapple syrup keeps the cake moist and adds an extra hint of tropical sweetness.
- Versatile: Enjoy it warm with ice cream for a cozy treat, or serve it chilled for a refreshing summer dessert.
Key Ingredients
- Pineapple Rings in Syrup: Using canned pineapple rings makes this recipe super convenient. Be sure to reserve the syrup—it adds moisture and extra flavor to the cake batter.
- Glacé Cherries: These bright red cherries add a pop of color to each pineapple ring, making the cake visually appealing.
- Golden Caster Sugar: This sugar has a finer texture and a slight caramel flavor, which complements the pineapple beautifully. You can substitute with regular caster sugar if needed.
- Self-Raising Flour: This makes the cake rise evenly. If you only have all-purpose flour, add 1 teaspoon of baking powder per 100g of flour.
- Vanilla Extract: A little vanilla adds warmth and enhances the overall flavor of the cake.
How to Make Pineapple Upside-Down Cake
Preheat the Oven: Heat the oven to 180°C (160°C fan) or gas mark 4.
Prepare the Topping: In a small bowl, beat together 50g of softened butter and 50g of light soft brown sugar until creamy and smooth. Spread this mixture evenly over the base and about a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings over the butter mixture, reserving the syrup for later use. Place a glacé cherry in the center of each ring.
Make the Cake Batter: In a large bowl, combine 100g of softened butter, 100g of golden caster sugar, 100g of self-raising flour, 1 tsp of baking powder, 1 tsp of vanilla extract, and 2 eggs. Add 2 tablespoons of the reserved pineapple syrup. Using an electric whisk, beat the ingredients together until the mixture is smooth and has a soft consistency.
Assemble and Bake: Spoon the batter into the prepared cake tin, spreading it evenly over the pineapple rings. Smooth the top to ensure it’s level. Bake in the preheated oven for 35 minutes or until the cake is golden and a skewer inserted into the center comes out clean.
Finish and Serve: Let the cake stand in the tin for 5 minutes to cool slightly, then carefully turn it out onto a serving plate. Serve warm with a scoop of ice cream for a classic dessert. Enjoy!
Serving Suggestions
- Vanilla Ice Cream: The cool creaminess of vanilla ice cream perfectly complements the warm, caramelized pineapple and buttery cake.
- Whipped Cream: Lightly sweetened whipped cream is a great alternative if you want something a bit lighter.
- Toasted Coconut Flakes: For a tropical twist, sprinkle some toasted coconut flakes over the top before serving.
Storage and Reheating Tips
- Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 3 days. The flavors meld even more as it sits!
- Reheating: Warm individual slices in the microwave for about 15-20 seconds to enjoy that fresh-from-the-oven taste.
- Freezing: To freeze, wrap the cake tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Variations
- Coconut Pineapple Upside Down Cake: Stir ¼ cup desiccated coconut into the cake batter for a tropical twist.
- Spiced Version: Add ½ tsp ground cinnamon or ¼ tsp ground nutmeg to the batter for a warm, spiced flavor that pairs beautifully with the caramel and pineapple.
- Cherry-Free: If you’re not a fan of glacé cherries, simply leave them out for a more classic pineapple-only presentation.
- Rum-Infused: For an adult version, add 1 tablespoon dark rum to the batter along with the pineapple syrup for a rich, tropical flavor.
Pineapple Upside-Down Cake
Ingredients
- 50 g softened butter for the topping
- 50 g light soft brown sugar for the topping
- 7 pineapple rings in syrup, drained and syrup reserved
- 7 glacé cherries
- 100 g softened butter for the cake
- 100 g golden caster sugar
- 100 g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
- 2 tbsp reserved pineapple syrup
Instructions
- Preheat the Oven: Heat the oven to 180°C (160°C fan) or gas mark 4.
- Prepare the Topping: In a small bowl, beat together 50g of softened butter and 50g of light soft brown sugar until creamy and smooth. Spread this mixture evenly over the base and about a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings over the butter mixture, reserving the syrup for later use. Place a glacé cherry in the center of each ring.
- Make the Cake Batter: In a large bowl, combine 100g of softened butter, 100g of golden caster sugar, 100g of self-raising flour, 1 tsp of baking powder, 1 tsp of vanilla extract, and 2 eggs. Add 2 tablespoons of the reserved pineapple syrup. Using an electric whisk, beat the ingredients together until the mixture is smooth and has a soft consistency.
- Assemble and Bake: Spoon the batter into the prepared cake tin, spreading it evenly over the pineapple rings. Smooth the top to ensure it’s level. Bake in the preheated oven for 35 minutes or until the cake is golden and a skewer inserted into the center comes out clean.
- Finish and Serve: Let the cake stand in the tin for 5 minutes to cool slightly, then carefully turn it out onto a serving plate. Serve warm with a scoop of ice cream for a classic dessert. Enjoy!