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Pineapple Upside Down Cake Recipe

Prep

15 min

Bake

40 mins

Serves

8

Difficulty

Medium

About

Cooking a cake upside down is an old technique that was introduced centuries ago when ovens were not around and cast-iron skillets were the norm. Making a beautiful cake was easy with this method, as fruits were placed with sugar at the bottom of the pan, followed by a simple batter, and then cooked over a fire. The first mention of this cake was around the 1930s, following the invention of canned pineapple rings in 1911 and of the colourful maraschino cherry. The pineapple upside down cake recipe gained popularity in the 1950s and 1960s and remains an old-time favourite to this day.

made using

Light Muscovado

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Instructions
Ingredients
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Moist, buttery, and loaded with fruity, caramelised deliciousness, the pineapple upside down cake is a retro classic! If you’re looking for a straightforward pineapple upside down cake recipe, look no further. This cake makes the perfect addition to any party, picnic, or afternoon tea.

Follow this simple, 5-step pineapple upside down cake recipe for the most delicious dessert!

Step 1

Preheat your oven to 180C/160C (fan). Butter a round cake tin (18cm in diameter) and line with baking parchment.

Step 2

In a medium bowl, whisk the softened butter and muscovado sugar until light and creamy. Spread over the bottom of the tin, lined with baking parchment.

Step 3

Reserving 2 tbsp of the pineapple juice, drain the pineapple rings, pat dry and arrange on top of the butter and sugar mixture. Place a cherry in the center of each ring.

TOP TIP

Pineapple upside down cakes make the perfect addition to any party, picnic, or afternoon tea.

Step 4

To make the sponge, place the softened butter, caster sugar, flour, baking powder, vanilla extract and eggs in a large bowl and whisk until evenly combined with an electric whisk.

TOP TIP

Be sure to share this pineapple upside down cake recipe with your family and friends!

Step 5

Pour the batter over the top of the pineapples, smooth out and place in the oven. Bake for 35 minutes, until golden. Leave to cool for 5 to 10 minutes before turning out onto a plate.

TOP TIP

Now that you know how to make pineapple upside down cake, why not try replacing the pineapple with canned peaches, or with your favourite seasonal fresh fruit for a twist on this retro classic.

Ingredients – 9 items

Serving

1

Butter

Butter

Softened

60 g
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

60 g

Pineapple

Tinned rings in natural juices

225 g

Glace cherry

7 to 10
Butter

Butter

Softened

125 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

125 g
Eggs

Eggs

2
Flour

Self raising flour

175 g
Baking-powder

Baking powder

1 tsp

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Coming this week, our most peachy and irresistible crumble ever. A recipe too good not to share! 👀
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Strawberries, raspberries and blackberries beware, because our Tate & Lyle Cane Jam Sugar is poised and ready...

Made using the juice of the sugarcane plant, it's blended with pectin to give homemade jams a sweet, fruity flavour and lush, spreadable texture.

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The kids would love this one. But it’s for adults only sadly! 😉

A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
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Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018! 

The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

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Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
Calling this a cheesecake doesn't do it justice... 

Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
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