Pineapple Upside Down Cake

Pineapple Upside Down Cake

Pineapple Upside Down Cake (or Pudding) yes yes yes

 This Pineapple Upside Down Cake Pud is the simplest most delicious retro pudding or cake of all !!! And to make this from scratch is so easy and flipping lovely!

I was so craving one of these. It reminds me so so much of my childhood…

Just look at it, it’s so pretty!! Ha ha


Pineapple Upside-down Cake / Pud


Pineapple Cake or Pudding?

I think I’d classify it as a cake,  for me,  when I eat it cold with a brew.

And possibly a pudding when I serve it with custard or ice-cream – delicious!

What about you, do you call it? Pineapple Upside-down Cake or Pineapple Upside-down Pudding?

Do you know what, I’m not sure it really actually matters. It’s flipping lovely whatever!

I challenge you to make it…. this Upside-down Cake or Pudding.  

Whatever you’d like to call it, it’s fine by me, but you really need to give it a go and relive an old favourite.

It’s a total crowd pleaser and it’s He-Who-Dosen’t- Cooks favourite!

It reminds me so much of my school days and I remember making it in my Home Economics class-

Now that is a long time ago! But it has stood the test of time for sure!


How to  make pineapple upside down cake: easy!!! 

Simply grease your tin, add your pineapple rings, place cherries and golden syrup 


Pineapple Upside-down Cake / Pud


And then sponge batter on top!


Pineapple Upside-down Cake / Pud

And bake! 

Pineapple Upside-down Cake


Did you used to have Pineapple Upside-down Cake?

At School? At home?  Do you still have it?

If you haven’t for a while or even since your childhood, my suggestion is that you have a go!

It’s so good and relatively low cost to make.

I was gobsmacked at how lovey it is πŸ™‚  

Love retro puddings 


What to serve with  your upside down pudding

I promise you,  dish this up and you’ll have happy family or guests

Serve with ice-cream, cream or custard, or why not all three?

And it’s so easy and so low cost.

When I make one it lasts less than 30 minutes, seriously!  πŸ™‚

Mmmmm must try and make two in future!

It’s the perfect Sunday lunch pudding πŸ™‚ 


How long can I keep my Pineapple upside-down Cake 

  • Refrigerating 

Pineapple Upside Down Cake will well for about 4 days or so in the fridge

Cover on a plate or seal in an airtight container and it will be fine refrigerated 

As it sits it may get a little big more soggy – but it still tastes amazing 

  • Freezing 

Yes you can freeze for up to 1 month.

To be honest I think it’s better fresh or out the fridge 


Have a go at this Pineapple Upside Down Cake

Please let me know how you get on and leave me a comment, I love your comments and your pictures πŸ™‚ 

Oh and a really popular recipe on here (if you like the classics) is Cherry Madeira 

I also think this cake takes you back a couple of decades and is also so very good!


Other Upside-Down Puddings

I also make a similar recipe with oranges – its called my Orange Pudding 

It’s so good and perfect for a big family lunch 

An orange pudding with oranges on top and syrup



Oh and if you like this I think you might love my Clementine Upside Down Puddings 

Individual and totally gorgeous and have a lovely orangey syrup one them – mmmmmm



Another Comfort Pudding 

This time a nectarine frangipane tart, it’s so good.  Give it a try! And very easy 

And why not try my Old School Classic – Cornflake Tart 

Baked cornflake tart


I hope you enjoy your upside down puddings πŸ™‚ 

Thanks Cx

Pineapple Upside-down Cake

Pineapple Upside-down Cake

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Calories: 555kcal
Print Pin Rate
A delicious easy Pineapple pudding, can also be eaten cold as a cake!


  • Tin Pineapple slices drained - 4 slices minimum
  • About 10 Glace Cherries
  • 4 Dessertspoons Golden Syrup
  • 125 g Butter softened
  • 125 g Caster Sugar
  • Few Drops of Vanilla essence
  • 3 Medium Free-Range Eggs
  • 125 g Self Raising Flour


  • Preheat oven 180C/350F/Gas4
  • Grease a 8 inch x 8 inch square tin with butter (or deep round tin if you like)
  • Drain your pineapple and place the slices in the greased tin add your Glace Cherries, however you like
  • Spoon over the Golden Syrup
  • In a mixer or by hand, cream your butter & sugar until light and fluffy
  • Add the vanilla extract
  • Next add eggs one at a time, beating well between each one (if it starts to curdle add a small amount of flour)
  • Finally stir in the flour until all combined and smooth
  • Carefully pop the sponge batter on top of the pineapple and smooth to the sides with a spoon (it will seem thinly covered)
  • Bake for 30-35 mins or until golden brown and firm to touch
  • Remove from the oven - leave to cool for 5 mins in tin
  • With a knife go around the tin to ensure it's loose
  • Pop a plate on top of the tin & turn over - give it a little shake Β (you will hear it drop out)
  • Remove the tin - Ta Dah there you have it!!
  • Serve warm with custard, cream or ice-cream


Nutrition Facts
Pineapple Upside-down Cake
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
* Percent Daily Values are based on a 2000 calorie diet.


  1. Looks yummy can it be frozen?

    1. I haven’t trie freezing it but I don’t see why it wouldn’t – Thanks Clare x

  2. This has turned out well although I’d say it’s more of a pudding if eaten straight away warm and needs something like custard or Greek yogurt- I also found the sponge underwhelming on the evening I made it. I found the cake was not as sweet as I was expecting on the night it was made. By the next day however the gorgeous sweetness from the syrup and pineapple had seeped into the sponge and it was absolutely delicious πŸ˜‹ Definitely worth waiting a good few hours before eating! Thanks for sharing. I may try with almond flour half n half next time and a shot of Malibu 😁

  3. When you refer to “dessert spoon” for the Lyle’s syrup, do you mean a US Tbsp? Coming from the US not sure exactly what this measurement should be. I do have Lyle’s here in my pantry, so I would love to give this recipe a go. Thank you.

    1. Hi Gisele
      It’s approx 80% of a tablespoon – so just reduce slightly – to be honest – more syrup – nicer cake πŸ™‚

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating