Pineapple Upside Down Cake | DonalSkehan.com, A retro classic that you need to try!
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Pineapple Upside Down Cake

July 07

Upside Down cake is a name that amuses children and is also very good. It can be made with fresh or tinned fruit and is best eaten cold. Use a round ovenproof dish about 20 cm (8 in) across. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.


  • serves Serves 8
  • time 45 mins


  1. 1. Preheat the oven to 180°C/350°F/Gas Mark 4, put the syrup in the bottom of the dish and arrange the fruit so that it completely covers in overlapping slices. Heat in the oven until the syrup is bubbling and the fruit soft if using raw.
  2. TOP TIP

    If using raw fruit, cook it in the syrup for about 15 minutes before adding the sponge.
  3. 3. Meanwhile, cream the butter and sugar, add the egg and then the salt and flour gradually, stirring well until blended. If it seems too stiff, add the milk.
  4. 4. Spread this mixture evenly over the hot fruit and syrup, and cook in the oven for about 20–30 minutes until a skewer comes out clean.
  5. 5. When cool, run a knife round the edges, put a larger plate on top and tip over so that the fruit is on top.

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4 tbsp golden syrup

150g  self-raising flour

85g butter

2 tbsp milk

Enough fruit (pineapple) to cover the bottom of the dish

1 egg

2 tbsp sugar

Small pinch salt


You'll Need

Baking dish

Mixing bowl

Electric hand whisk