Monday, 7 January 2013

Pineapple Upside Down Cake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a pineapple upside down cake. As a child, it was one of the first cakes I can remember my mother baking. A light syrupy sponge and then beautifully baked pineapple. Heaven! 

A Simple List of Ingredients:

1. Butter
2. Sugar
3. Eggs
4. Vanilla Flavouring
5. Self-Raising Flour
6. Golden Syrup
7. Tinned Pineapple Rings
8. Glace Cherries

Bismillah, let's start!

Preheat the oven to Gas Mark 4. 

To prepare the tin, take some golden syrup.

Take a square tin and lightly grease. Squeeze in a few tablespoons of golden syrup straight onto the bottom.

Next, take one tin of pineapple rings.

 And, a few handfuls of glace cherries. You don't have to add these, but they do add colour.

Arrange the pineapple and cherries on top of the syrup, using whatever design you like. Set the tin aside to work on the cake.

Place 8 ounces of softened butter and 8 ounces of sugar into a large bowl.

Beat together until light and fluffy.

Next, take 4 eggs.

Add the eggs, and beat in.

Next, add 2 teaspoons of vanilla flavouring.

And, finally, take 10 ounces of self-raising flour.

Stir in the flour until just combined. 

Spread out the batter on top of the syrup and fruit.

Bake in the preheated oven at Gas Mark 4 for 1 hour.

Turn the cake upside down, so that the pineapple can be seen, and serve. Serve hot with custard, cream or ice cream.

Update: Yesterday I baked another Pineapple Upside Down Cake. I used the same recipe, but cut in half, and then placed it into sandwich cake tins.

I used gluten free flour though and they turned out amazing! The smell that filled the kitchen was just heavenly.

And, since this cake is traditionally served with custard, I made a batch of custard, and then whisked it until smooth for a few minutes. I sandwiched the two cakes together with it. This way it looks pretty, and it can be served hot or cold!

Full Written Recipe:

Pineapple Upside Down Cake


Few tablespoons of Golden Syrup
1 tin of Pineapple Rings
Few Glace Cherries
8 ounces (226 grams) Butter, softened
8 ounces (226 grams) Sugar
4 Eggs
2 teaspoons Vanilla Flavouring
10 ounces (283 grams) Self-Raising Flour


1.  Preheat the oven to Gas Mark 4.

2. Take a large square cake tin, and spread out the golden syrup into it.

3. Place on the pineapple rings and the cherries. Set aside.

4. For the cake, beat together the butter and sugar until creamy.

5. Beat in the eggs and the vanilla flavouring. Stir in the flour until just combined.

6. Pour the cake batter over the pineapple and smooth out.

7. Bake in the oven for 1 hour. Allow to cool slightly, then carefully turn the cake upside down. Serve with custard, cream or ice cream!

You May Also Like:

Victoria Sandwich Cake

Pound Cake with Orange Glaze 

Carrot Cake

Keep me in your duas, please,


Spice Enthusiast


  1. Thank you! I was looking for a recipe similar to the one my grandma had and this looks the most similar (with goldensyrup!)

  2. As Salam walaikum. This looks yum. I wanted to know what size tin this recipe is suited for? I always end up using the wrong size tins for recipes and have cake that's too thin

    1. Wa alaikumus salaam! A 9x13 inch baking tin would be fine or a large roasting tin.

  3. Mmmm I made this over the weekend using fresh pineapple and grapes as I had no cherries. I also used wholemeal plain flour so didn't feel as guilty eating it because it was DELISH!!! Have you ever considered entering a cooking competition? You should definitely give it some thought!

  4. I made this cake. But it sunk in the middle. I did not have a big pan so i used two pans , one 8” round n a 9” loaf tin and divided the batter. The round one sunk while the loaf one was ok and had a flat top. I did not have golden syrup so i warmed up light brown soft sugar with equal quantities of butter and added a tablespoon if the pineapple syrup. Also, i did not have self-raising flour so i put 1.25tspn of baking powder to each 240gm of plain flour. Please let me know what is the height of the cake before baking and after baking. I am actually trying to figure out the crater in the cake. I have baked many a cakes in my life but none sunk. I guess i tweaked it too much and upset the integrity of the cake. Hehe!

    1. Sounds like that's what happened. Hope it was still delicious though!

  5. Yes , it still turned out delicious. Thanks i love your recipes always.


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