Pineapple Upside-Down Cake

Another recipe from my archives! This cake is delicious served cold but warm it up, add a scoop of vanilla ice cream & you've got yourself a dessert!


Serves 4 very generously & 6 not so generously! Approx 37p-56p per serving


Prep time 20 minutes Cooking time 30 minutes





4 pineapple rings

75g unsalted butter

100g golden syrup


For the sponge:

150g unsalted butter or baking fat, softened

150g caster sugar

150g self raising flour


3 eggs

Pre-heat the oven to 180C/160 Fan/Gas 4

Grease the bottom of a 20cm x 20cm square cake tin & line with greaseproof paper.

In a bowl beat together 75g unsalted butter & the golden syrup. Spread the mixture over the bottom of the tin.

Pat the pineapple rings dry with some kitchen towel. Place the pineapple rings on the bottom of the tin. Press them into the butter & syrup layer.

Beat together the butter & sugar until pale & creamy.

Add the eggs one at a time & stir after each one until smooth.

Add the flour & stir gently until thoroughly mixed.

Tip the sponge mixture into the tin on top of the pineapple & syrup layer.

Bake for 30 minutes or until a skewer inserted comes out clean.

Serve warm or cold. Will keep for about 3 days in an airtight container.

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