Pineapple Upside Down Cake
A buttery sponge baked over caramelised pineapple rings and cherries, then flipped to show off its glossy top. Best served warm with custard.
- Time1 hr 10
- LevelEasy
- Costabout £0.56 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Melt the 75g butter in a 23cm round, fixed-base cake tin on a low heat or in the microwave. Stir in the brown sugar and spread it evenly over the base.
- 2
Arrange the pineapple rings on the caramel, with a cherry in the centre of each. Cut spare rings into pieces to fill the gaps.
- 3
Put the 150g butter, caster sugar, eggs, flour, baking powder, vanilla and pineapple juice in a bowl. Beat for 2 minutes until pale and smooth.
- 4
Spoon the batter over the fruit and level gently, so you do not move the rings.
- 5
Bake for 40 to 45 minutes until golden and springy, and a skewer comes out clean.
42 min 30 s - 6
Leave in the tin for 5 minutes only, as the caramel sets fast. Run a knife around the edge, put a plate over the tin and flip it over with confidence. Lift off the tin and serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
