This easy pineapple upside-down cake is made with canned pineapple rings, glacé cherries, butter and self-raising flour. The all-in-one sponge bakes on a sticky brown sugar base for a golden, fruity finish. It takes under an hour and serves 8.
I make this cake whenever we want a proper retro pudding without any fuss. It never fails to impress when you flip it out onto the plate.
Pineapple Upside-Down Cake Ingredients
For the Topping:
- 50g butter, softened
- 50g soft light brown sugar
- 1 x 435g tin pineapple rings in juice, drained (reserve the juice)
- 6–8 glacé cherries
For the Cake:
- 125g self-raising flour
- 1 tsp baking powder
- 125g caster sugar
- 125g butter or margarine, very soft
- 2 large eggs
- 2 tbsp of the reserved pineapple juice
How To Make Pineapple Upside-Down Cake
- Prepare the tin: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Take a deep 20cm round cake tin with a solid base, not a loose-bottomed one.
- Make the caramel base: Beat the 50g of softened butter and the 50g of soft light brown sugar together until well combined. Spread this mixture evenly over the base of the cake tin.
- Arrange the fruit: Place the drained pineapple rings on top of the butter and sugar mixture. Pop a glacé cherry in the centre of each ring and fill any gaps with the remaining cherries.
- Mix the batter: Place the flour, baking powder, caster sugar, soft butter, eggs and 2 tablespoons of pineapple juice into a large bowl. Beat with an electric hand mixer for 1–2 minutes until smooth and pale.
- Fill the tin: Carefully spoon the batter over the pineapple rings. Spread it out gently with a spatula, taking care not to disturb the fruit underneath.
- Bake: Bake in the centre of the oven for 35–40 minutes. The cake is ready when it is golden brown, well risen and a skewer comes out clean.
- Turn out and serve: Let the cake stand in the tin for 2–3 minutes only. Place a serving plate over the top and flip it over in one swift motion. Lift the tin off carefully and serve warm.
What Are the Best Tips for Pineapple Upside-Down Cake?
- Use a solid-base tin: Always use a cake tin with a solid base, not a loose-bottomed or springform one. A loose base lets the hot caramel leak into the oven during baking.
- Turn it out while hot: You must flip the cake out within 2–3 minutes of leaving the oven. If the caramel cools and sets, it will stick to the tin and you will lose the topping.
- Pat the pineapple dry: After draining the rings, pat them gently with kitchen paper. Removing excess moisture stops the cake from going soggy around the fruit.
- Keep the batter light: The all-in-one method is quick for a reason. Mix only until the ingredients come together and the batter is smooth. If you enjoy a simple sponge approach, our Hairy Bikers Victoria Sponge uses a similar technique.
What Should You Serve With This Cake?
This cake is a proper British pudding, best served warm with a generous spoonful of custard. The creamy custard balances the sweetness of the caramel and the tang of the pineapple beautifully.
It also pairs well with a scoop of vanilla ice cream or a dollop of thick pouring cream. If you love warm, comforting puddings, try our Hairy Bikers Sticky Toffee Pudding for another crowd-pleasing classic.
How Should You Store Any Leftovers?
Cover the cake loosely and store at room temperature for up to 2 days. The sponge stays soft and the caramel sets to a pleasant fudgy texture.
Avoid storing it in the fridge as chilling makes the sponge dense. If you need to keep it longer, warm a slice gently in the microwave before serving.
Nutrition Facts
Serving Size: 1 of 8 slices
- Calories: 380 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 260mg
- Total Carbohydrate: 46g
- Dietary Fibre: 1g
- Sugars: 33g
- Protein: 4g
Frequently Asked Questions
Why is my pineapple upside-down cake soggy? The most common cause is excess juice from the pineapple rings. Drain the tin well and pat each ring dry with kitchen paper before placing them in the tin.
How does the Hairy Bikers pineapple upside-down cake compare to Nigella’s? This version uses a quick all-in-one sponge method, while Nigella’s recipe creams the butter and sugar separately for a richer crumb. For another simple Hairy Bikers bake, try the Hairy Bikers Lemon Drizzle Cake.
Can you make pineapple upside-down cake the day before? You can bake it ahead and store it covered at room temperature. It tastes best served warm on the day it is made, so reheat gently before serving.
Can I use other fruit instead of pineapple? Yes, tinned or fresh peaches, pears and mango all work well as a swap. Pat the fruit dry and arrange it in the tin the same way.
Can you freeze pineapple upside-down cake? Yes, wrap the cooled cake tightly in cling film and foil, then freeze for up to 3 months. Thaw at room temperature for a few hours and warm gently before serving.
You May Also Like:
- Hairy Bikers Boiled Fruit Cake Recipe
- Hairy Bikers Black Forest Cake Recipe
- Hairy Bikers Lemon Drizzle Cake Recipe
Hairy Bikers Pineapple Upside-Down Cake Recipe
Description
This easy pineapple upside-down cake uses canned pineapple rings, glacé cherries and a buttery brown sugar base with a simple all-in-one sponge. Ready in under an hour and serves 8.
Ingredients
For the Topping:
For the Cake:
Instructions
- Prepare the tin: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Use a deep 20cm round cake tin with a solid base.
- Make the caramel base: Beat the 50g butter and brown sugar together until combined. Spread over the base of the tin, then arrange pineapple rings and glacé cherries on top.
- Mix the batter: Place the flour, baking powder, sugar, soft butter, eggs and 2 tbsp pineapple juice in a large bowl. Beat with an electric mixer for 1–2 minutes until smooth and pale.
- Bake: Spoon the batter over the fruit and level it gently. Bake for 35–40 minutes until golden and a skewer comes out clean.
- Turn out: Let the cake stand for 2–3 minutes, then invert it onto a serving plate. Serve warm.
