Cherry & Pineapple Upside Down Cake

00h 15
00h 25

A blast from the past, this cherry upside down pineapple cake has a wonderfully moist sponge with a sweet glaze that is sure to impress.

Ingredients and Method


  • For the cake:
  • 150g self-raising flour
  • 150g unsalted butter, softened
  • 150g caster sugar
  • 2 large eggs
  • 2 tbsp pineapple juice
  • For the topping:
  • 50g light muscovado sugar
  • 227g canned pineapple slices
  • 1 tbsp melted brown sugar
  • Handful of fresh cherries


  1. Preheat the oven to 190°C / fan 170°C / gas mark 5 and grease a round cake tin with some melted butter.
  2. Mix the self-raising flour, butter and caster sugar until smooth. Beat the eggs until fluffy and add to the mixture with the pineapple juice.
  3. Sprinkle the brown sugar in the bottom of the cake tin and neatly line the bottom with 4 pineapple rings and place a halved cherry in the centre of the rings.
  4. Pour the cake mix into the tin and bake for 25 minutes or until golden brown.
  5. Leave to cool completely and turn out onto cooling rack. To finish off, drizzle the top with melted brown sugar and some fresh cherries.

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