Pineapple upside-down cake

This family favourite from Godfrey and Ella Bandt can be served on its own for afternoon tea or warm from the oven with ice cream for a comforting pudding
Pineapple upside-down cake
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 7 canned pineapple rings, in syrup, drained
  • 7 glace cherries
  • 3 tbsp pineapple jam
  • 125 g margarine, softened
  • 125 g caster sugar
  • 125 g self-raising flour
  • 3 eggs, lightly beaten
  • 1/2 tsp almond essence
  • 1/2 tsp vanilla essence

Tips and Suggestions

Try using tinned pineapple rings in fruit juice instead of syrup. For more information on healthier eating see


1. Preheat the oven to 180C/gas 4 and grease and line the base of a 20cm round cake tin with greaseproof paper. Arrange the pineapple over the bottom of the tin and place a glace cherry in the centre of each slice. Dot the jam in any gaps between the rings.

2. Cream the margarine and sugar together in a large bowl until pale and fluffy, then beat in the eggs a little at a time until incorporated. Gently fold in the flour and essences until combined, then heap the mixture into the tin and spread it gently to level, trying not to disturb the pineapple layer underneath.

3. Bake for at 35 minutes until the sponge is golden brown and springy to the touch, then leave the cake in the tin to cool (for 10 minutes if serving warm). Turn onto a serving plate, peel off the greaseproof paper and serve.

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