Pineapple Upside-Down Cake


For the topping

  • 75g butter
  • 75g dark soft brown sugar
  • 7 pineapple rings, tinned in natural juice
  • 7 glacé cherries

For the cake

  • 175g butter, at room temperature
  • 175g caster sugar
  • 3 medium eggs, beaten
  • 175g self-raising flour
  • 1 tsp baking powder
  • 1 tsp freshly grated nutmeg
  • 1 tsp ground cinnamon


  1. Preheat the oven to 180°C/Gas 4 and grease the sides of the tin with Cake Release.
  2. With an electric whisk, cream together the butter and brown sugar for the topping. Spread over the base of the tin then arrange the pineapple rings on top with a cherry in the centre of each one.
  3. To make the cake, place the butter, sugar and eggs in a bowl. Sift the flour, baking powder, nutmeg and cinnamon into the bowl and beat with an electric whisk until smooth.
  4. Spread the cake mixture evenly over the pineapple and cherries and place the tin on a baking tray. Bake for 30 minutes or until the cake is well risen, golden brown and firm to the touch ─ a skewer should come out cleanly.
  5. Leave the cake to cool for 5 minutes in the tin then unclip the sides and, if eating warm, carefully turn the cake out onto a serving plate. If serving cold, turn the cake out onto a wire rack to cool.

Tip: When beating the ingredients together, to avoid clouds of flour, begin with your whisk on a low speed and gradually increase as the mixture comes together.