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    Pineapple Upside Down Cake

    Published: Mar 29, 2019 · Modified: Apr 8, 2021 by Jacqueline Bellefontaine ·

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    cream poured onto pineapple upside down cake

    This easy Pineapple Upside Down Cake recipe makes a delicious dessert served warm with cream or custard. Or serve a slice cold with morning coffee or afternoon tea. Either way this classic dessert cake is doddle to make and a fabulous treat.

    pineapple upside down cake on a plate with cake slice and pot of cream

    My predecessor  on Only Crumbs Remain, Angela, loved to make an upside down cakes and posted several variations here on the site, including her Blood Orange and Chocolate Upside Down Cake, Bilberry Upside Down Cake, Rhubarb and Ginger Cake  and Blackberry and Almond Cake.

    All of them are really totally delicious I know, I've tried them (well except Bilberry, I used blueberries instead)  but sometimes its hard to beat a good old classic.

    Pineapple Upside Down Cake has been  a family favourite of ours for years. My youngest son, Will, designed the new logo for Only Crumbs Remains  and I said I would pay him in cake when he was home from Uni and this is what he asked for.  So how could I refuse.

    slice of pineapple upside down cake on a plate with the remaining cake behind

    Upside Down Cake or Dessert?

    It is a dessert that can be made in minutes and once baked can almost disappear in as many minutes. Its a great standby for Sunday  dessert, when I haven't thought of anything else to do as I usually have all the ingredients I need to hand.

    Although I confess I don't usually add the cherries as the boys don't like them but I wanted this to be a true classic recipe.

    We like it best still warm from the oven with cream or custard as a dessert.  Some recipes for this cake are called upside down pudding! Then again it is also good cold, so any left over is enjoyed  as cake with a cuppa the next day.

    I would love to know which way you prefer to eat it. Hot or Cold?

    poring cream onto a slice of pineapple upside down cake

    How to Make Pineapple Upside Down Cake Step by Step

    • creamed butter and sugar in a bowl.
      Beat the butter and sugar together until pale and fluffy.
    • adding flour to bowl.
      Beat in the eggs one at a time adding 1 tablespoon flour with the 2nd egg.
    • foding in flour
      Fold in the remaining four until just combined.
    • butter and sugar being poured into tin.
      Melt the butter and muscovado sugar together until combined and pour into the base of the prepared tin.
    • pineapple and cherries in the tin.
      Arrange the pineapple and cherries in the tin.
    • spooning mixture into the tin.
      Spoon on top of the fruit.
    • spreading the mixture level
      Carefully spread level taking care not to dislodge the fruit.
    • pressing cake to see if cooked
      Bake until golden and springy to the touch
    • pineapple upside down cake on a serving plate
      Allow to cool for 5 minutes before turning out.
    pineapple upside down cake on a plate

    Easy Pineapple Upside Down Cake

    An easy to make  classic upside down cake  which is also perfect served warm as a dessert.
    Course Cake, Dessert
    Cuisine British
    Keyword easy, pudding, upside down cake
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Servings 8
    Calories 340
    Author Jacqueline Bellefontaine
    Print Recipe Pin Recipe Save Recipe Saved!

    Equipment

    • 20cm (8in)

    Ingredients

    • 50 g butter plus extra for greasing (2oz)
    • 75 g light muscovado sugar or golden caster sugar (3oz)

    for the cake

    • 5 – 6 pineapple rings
    • 5 – 6 glaze cherries
    • 125 g butter softened (4oz)
    • 125 g golden caster sugar (4oz)
    • 2 large eggs
    • 125 g self-raising flour (4oz)
    • ½ teaspoon vanilla extract

    Instructions

    • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease a 20cm (8in) shallow round cake tin.
    • Melt 50g (2oz) butter and 75g(3oz)  muscovado or caster sugar (see notes) in a pan stirring until combined. Pour into the base of the tin.
    • Arrange the pineapple rings and cherries in the base of the pan.

    To make the cake

    • Beat the butter and sugar together until very light and fluffy. Then  beat in the eggs one at a time, beating well after each addition.  Add a tablespoon of flour with the second egg.
    • Beat in the vanilla extract, then fold in the remaining flour. Spoon into the cake tin and carefully spread level over the pineapple.
    • Bake in the centre of the oven for 35 minutes or until the cake is springy to the the touch.
    • Allow to cool in the tin for 5 minutes then carefully flip out onto a serving plate.  Serve straight away or allow to cool  before serving.

    Video

    Notes

    Cook's Tips
    1. Using muscovado sugar for the pineapple layer will giver a richer caramel flavour to the topping. For a lighter caramel use golden caster sugar.  Alternatively you can pour a little golden syrup straight into the tin before adding the pineapple.
    2. Adding a tablespoon of flour with the second egg will help prevent the cake from curdling.
    3. The cake is cooked when pressing gently into the centre the cake springs back and does not leave a indentation.
    4. Do not use a loose bottomed tin to make this cake or the caramel will leek out.
    Store
    The cake will keep in an airtight container in a cool place for up to 3 days. Freeze for up to 1 month.

    Nutrition

    Serving: 1slice (⅛) | Calories: 340kcal
    Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!

    Pin for Later

    pineapple upside down cake with cake slice

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    I'm linking this post to  Bake of the Week hosted alternately by Mummy Mishaps and Casa Costello

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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Kay

      September 25, 2021 at 5:34 pm

      Hi Jacqui

      Just came across your site. Love the recipe of Pineapple Upside Down Cake. Made this at primary school and loved it then but have never been able to find a similar recipe to the one made at school.

      Will definitely be making this soon and am loving your blog.

      Regards

      Kay

      Reply
      • Jacqueline Bellefontaine

        September 27, 2021 at 4:08 pm

        Hi Kay, So pleased you are enjoying the blog. Do let me know if the pineapple upside down lives up to expectations and tastes how you remember it when you give it a go.

        Reply
    2. Brian Ellis

      March 29, 2021 at 1:05 pm

      5 stars
      Yesterday's pudding....yesterday. Scaled up 1.5x for my 10" tin. Wish I could include a photo. With this size tin 6 pineapple rings filled the perimeter with one more fitting inside the middle. One more ring cut into six triangles to fill the gaps on the rim. Enjoyed equally, with custard AND vanilla ice cream, by those who recognised it as retro and also by those for whom it was new.

      Reply
      • Jacqueline Bellefontaine

        March 29, 2021 at 1:26 pm

        I was tempted not to include this comment. If my boys read it they might start asking me to make a bigger version to 🙂 Seriously that sound like one perfect large cake and I'm so pleased it was enjoyed by all. If you want to email me a photo I would happily share it on my facebook page.

        Reply
    3. Isabella Sim

      July 15, 2020 at 9:30 am

      5 stars
      Tastiest pineapple upside down cake I’ve ever made! So fluffy and light - perfect! And went down in 5 minutes after it came out the oven.

      Reply
      • Jacqueline Bellefontaine

        July 16, 2020 at 5:31 pm

        Delighted you enjoyed it so much.

        Reply
    4. Immy

      June 21, 2020 at 7:52 pm

      5 stars
      I last made pineapple upside down cake in primary school, at the time i thought it was so delicious. I made this with my 2 year old, his reaction was "wow" and "yummy". Very tasty recipe, thank you for sharing it. As someone else did I added a little lemon to balance it a little which was lovely.

      Reply
      • Jacqueline Bellefontaine

        June 24, 2020 at 4:05 pm

        This really is a recipe that stands the test of time. Glad your 2 year old loved it and lovely to hear your memories of this retro dessert.

        Reply
    5. Kim Vickers

      June 17, 2020 at 5:14 pm

      5 stars
      I have just finished making your Pineapple Upside Down Cake, and it has turned out wonderful! I had to adapt your recipe slightly as I only had pineapple chunks instead of rings! When I melted the butter and soft brown sugar I also added 3 tablespoons of pineapple syrup from the tin, and also 1 tablespoon of Cointreau. Myself and my husband have just had a slice with single cream and a cup of tea! I can honestly say it tastes divine! Thank you so much for this recipe.

      Reply
      • Jacqueline Bellefontaine

        June 19, 2020 at 2:15 pm

        Love the sound of a little Cointreau in the topping I'm rather partial to a splash of booze in my bakes too. Delighted that you and your husband enjoyed this bake and hope you will enjoy more of my bakes in the future.

        Reply
    6. Mrs H

      May 05, 2020 at 9:09 pm

      5 stars
      Outstanding cake. Very easy to make. Was very moist and thoroughly enjoyed by everyone. The best recipe I have found. Will now be a firm family favourite.

      Reply
      • Jacqueline Bellefontaine

        May 05, 2020 at 10:23 pm

        Delighted to hear it was such a success, I hope you will go on to enjoy more of my recipes. Thank you for taking time to rate and comment on the recipe.

        Reply
    7. Alison McEvoy

      April 22, 2020 at 12:36 am

      5 stars
      I made this exactly as your method. It looked perfect and tasted great! Very impressive.

      Reply
      • Jacqueline Bellefontaine

        April 22, 2020 at 11:39 am

        I'm so pleased. Thank you for taking time to rate and comment. It always makes my day that little bit better when I read comments like this.

        Reply
    8. Caroline Roberts

      April 11, 2020 at 10:04 am

      5 stars
      I made this for the first time yesterday and it turned out perfectly! What a super recipe! Thank you so much!

      Reply
      • Jacqueline Bellefontaine

        April 13, 2020 at 10:33 am

        So pleased and you are very welcome its a favourite in our house

        Reply
    9. Brenda Orr

      January 31, 2020 at 9:42 am

      5 stars
      I really enjoyed making this for a dinner party. The only tweak I made (which I do for all my cake recipes these days) was to use chopped dates softened in boiled water instead of processed sugar. It was a great success-delicious! Thank you.

      Reply
      • Jacqueline Bellefontaine

        February 09, 2020 at 5:42 pm

        I've not tried that Glad it was a sucess.

        Reply
    10. Rosemary

      January 01, 2020 at 12:22 pm

      Adding lemon rind finely grated to the mixture and a few teaspoons of juice to the caramel enhances it a little and slightly offsets the sweetness. Something I remember from a recipe of the 70’s which is long lost!!

      Reply
      • Jacqueline Bellefontaine

        January 02, 2020 at 1:29 pm

        Ohhh yes that sounds like a lovely idea I must try it.

        Reply
    11. Jack

      December 29, 2019 at 12:38 pm

      5 stars
      I’m a baking novice - was really happy with the result, thanks for the fab recipe. Second go I added a bit of spiced rum to the caramel and used dark muscavado sugar. Also add a squeeze of lime after it’s cooked.

      Reply
      • Jacqueline Bellefontaine

        January 02, 2020 at 1:32 pm

        So pleased you are happy with the result Jack, and I must say I love the idea of adding a splash of spiced rum to the caramel. (I like adding a splash of booze to a lot of things.) Interesting that you tried with dark muscovado I would be a little worried that would be too dominating but I may well give it a try now.

        Reply
        • Sue

          June 18, 2020 at 10:41 am

          5 stars
          I came across your recipe looking for a way to use up some pineapple pieces I'd had in the cupboard for a while. It was very easy and the result was impressive. I only had the dark muscovado sugar on hand though, so used that. It makes the top very dark and not as visually appealing, and I agree, the dark muscovado does dominate the pineapple. It's still a delicious cake and a hit with everyone around the table but I'm looking forward to trying it the way you wrote it.
          Great to see all the ideas people have for ways to tweak the recipe. Lots of excellent suggestions.

          Reply
          • Jacqueline Bellefontaine

            June 19, 2020 at 2:11 pm

            Sue I'm so pleased you enjoyed it. These days we sometime have to adapt to the ingredients we have. I use light muscovado sugar a lot and I had got down to my last few grains when luckily iI finally was able to get some unrefined soft brown sugar (almost the same) a week ago. If you still only have dark muscovado you could try substituting half with caster sugar for the future back which will

            Reply
    12. Amy

      November 26, 2019 at 7:55 am

      Giving this a go today at work, will let you know how it goes lol

      Reply
      • Jacqueline Bellefontaine

        December 04, 2019 at 12:57 pm

        Hi Amy, I would love to know what you thought.

        Reply
    13. Liz

      October 26, 2019 at 5:09 pm

      A lovely cake, but needed a bigger tin - mine was 7" and shallow, needed to be deeper, which made the cooking time longer and me watching the oven for spills.
      Everyone enjoyed it.
      Liz

      Reply
      • Jacqueline Bellefontaine

        October 28, 2019 at 2:26 pm

        Liz you are quite right it should have been a 20cm (8in) tin. Not sure what happened there and sorry for the inconvenience. Glad you enjoyed it though, and hope it hasn't put you off making it again, it is one of our favourites. I've corrected the recipe now Thank you for pointing it out

        Reply
    14. k rowlandson

      October 20, 2019 at 1:51 pm

      This upside down cake was far far too sweet. The mixture was heavy and over sweet.

      Reply
      • Jacqueline Bellefontaine

        October 22, 2019 at 5:28 pm

        Thank you for your feedback. I'm sorry you found this cake not to your liking. It is a classic recipe consisting of plain vanilla sponge topped with a sweet caramelised pineapple topping, which will inevitably make the overall flavour of the cake sweet and is characteristic of a pineapple upside-down cake. I have not altered the proportions in the basic sponge to counteract this as this would cause the cake to fail. So I can not see how I can reduce the amount of sugar and for it still remain the classic pineapple upside down cake.

        I am surprised that you found the mixture heavy, that should certainly not be the case. Perhaps you did not beat the butter and sugar together long enough or your oven was not operating at the correct temperature. To avoid this happening again with other cakes you make you may like to read How to make the perfect Victoria sandwich as I give you lots of hints and tips in this post.

        Reply
        • Lauren

          March 15, 2020 at 1:11 pm

          5 stars
          Exactly what you want from a classic Pineapple Upside down. Very tasty & even converted my husband. Will be using this recipie again and again. Thanks!

          Reply
          • Jacqueline Bellefontaine

            March 16, 2020 at 1:38 pm

            So pleased you and your husband enjoyed it. Sometimes the classics are just the best 🙂

            Reply
    15. Jenny Paulin

      April 02, 2019 at 8:56 am

      5 stars
      This looks amazing Jacqueline . I love a bitt of old skool cake making! classics that should never go out of baking fashion. thank you for sharing with #Bakeoftheweek x

      Reply
    16. SallyBR

      March 29, 2019 at 7:09 pm

      Beautiful cake! Looks super moist, I bet it's hard to eat a single slice....

      Reply
      • Jacqueline Bellefontaine

        March 29, 2019 at 7:15 pm

        It is indeed Sally 🙂

        Reply

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