Mary Berry Pineapple Upside Down Cake is a nostalgic British pudding made with a layer of golden pineapple rings and glacé cherries nestled in a sticky muscovado toffee glaze. This fruity base is topped with a light, fluffy vanilla sponge that absorbs the caramelized juices during baking. It is the ultimate retro comfort dessert that looks spectacular when turned out onto a plate, revealing its jewel-like pattern.
Mary Berry Pineapple Upside Down Cake Ingredients
For the Topping:
- 50g (2 oz) Softened Butter: This creates the base of the caramel sauce.
- 50g (2 oz) Light Muscovado Sugar: Provides a rich, toffee flavor and golden color.
- 1 x 430g (approx) tin Pineapple Rings in Syrup: Drain the fruit but reserve the syrup. Seven rings usually fit a standard tin.
- 7 Glacé Cherries: Halved or whole, for the centers of the rings.
For the Sponge:
- 100g (4 oz) Baking Spread or Softened Butter: Baking spread often gives a lighter rise for all-in-one cakes.
- 100g (4 oz) Caster Sugar: For a sweet, fine crumb.
- 100g (4 oz) Self-Raising Flour: Sifted.
- 1 teaspoon Baking Powder: Ensures the sponge rises through the heavy fruit.
- 2 Large Eggs: Beaten.
- 2 tablespoons Reserved Pineapple Syrup: Adds moisture and flavor to the batter.
- 1/2 teaspoon Vanilla Extract: Optional, for aroma.
How To Make Mary Berry Pineapple Upside Down Cake
- Prepare the tin: Preheat the oven to 180°C (160°C Fan/350°F/Gas 4). Grease a deep 20cm (8 inch) round cake tin generously. In a small bowl, beat the 50g of softened butter with the 50g of light muscovado sugar until combined into a paste. Spread this mixture evenly over the base of the tin.
- Arrange the fruit: Place the drained pineapple rings onto the sugar-butter base. Arrange them neatly (usually one in the center and six around it). Place a glacé cherry inside the hole of each pineapple ring. (If you have gaps, you can cut extra pineapple pieces to fill them, but the classic ring pattern is traditional).
- Mix the batter: Measure the sponge ingredients (butter/spread, caster sugar, self-raising flour, baking powder, eggs, and 2 tablespoons of the reserved pineapple syrup) into a large mixing bowl. Using an electric hand whisk, beat the mixture for about 2 minutes until it is smooth, pale, and thoroughly blended.
- Cover the fruit: Spoon the sponge mixture gently over the pineapple rings, starting at the edges and working inwards to avoid displacing the fruit pattern. Smooth the surface level with a palette knife.
- Bake the cake: Bake in the center of the preheated oven for 30 to 35 minutes. The cake is done when it is golden brown, well-risen, and shrinking slightly from the sides of the tin. A skewer inserted into the center of the sponge should come out clean.
- Serve the dish: Remove the cake from the oven and let it stand in the tin for 5 minutes (this allows the caramel to settle slightly so it doesn’t run everywhere). Place a serving plate upside down over the tin and quickly flip both over to turn the cake out. Serve warm.
Recipe Tips
- Muscovado Sugar: Using light muscovado (brown) sugar for the base is Mary’s secret. White sugar creates a simple syrup, but muscovado creates a fudge-like toffee sauce that coats the fruit beautifully.
- Tin Choice: Use a fixed-base cake tin rather than a loose-bottomed one if possible. The caramel becomes very liquid during baking and can leak out of a springform tin, smoking out your oven.
- Fruit Dryness: Pat the pineapple rings dry with kitchen paper before arranging them. If they are too wet, they can make the bottom of the sponge (which becomes the top) soggy.
- Batch Size: This recipe is easily doubled for a larger traybake version. Bake for 40-45 minutes if using a larger rectangular tin.
What To Serve With Pineapple Upside Down Cake?
This pudding-cake hybrid is best eaten warm. It pairs classically with a jug of hot custard, which complements the school-dinner nostalgia of the dish. For a temperature contrast, a scoop of vanilla ice cream melting over the hot pineapple is delicious. If serving it cold as a cake slice, a dollop of crème fraîche adds a nice tang to balance the sweet syrup.
How To Store Leftovers Pineapple Upside Down Cake?
- Refrigerate: Store the cake in an airtight container in the refrigerator for up to 3 days. The fruit topping keeps the sponge moist.
- Reheat: Individual slices can be reheated in the microwave for 20-30 seconds to restore the soft texture.
- Freeze: Wrap the cake well in cling film and foil. It freezes well for up to 1 month. Defrost fully at room temperature.
Pineapple Upside Down Cake Nutrition Facts
- Calories: ~350 kcal
- Fat: 16g
- Carbohydrates: 45g
- Protein: 4g
- Nutrition information is estimated per slice based on 6 servings.
FAQs
Yes. Peel, core, and slice a fresh pineapple into rings. You may need to add a tablespoon of golden syrup to the base mixture as fresh pineapple lacks the sweet syrup of the tinned variety.
This happens if the tin wasn’t greased well enough or if the cake was left to cool too long. As the caramel cools, it acts like glue. Turn it out while it is still warm (after 5 minutes).
Absolutely. Canned peach halves (drained) work beautifully in place of pineapple for a “Peach Upside Down Cake.”
Try More Recipes:
- Mary Berry Light Farmhouse Fruit Cake Recipe
- Mary Berry Rhubarb Crumble Recipe
- Mary Berry Chocolate Roulade Recipe
Mary Berry Pineapple Upside Down Cake Recipe
Description
A retro sponge pudding baked over pineapple rings and cherries in a sticky muscovado toffee sauce.
Ingredients
Instructions
- Prepare the tin: Grease tin; mix topping butter/sugar and spread on base.
- Arrange the fruit: Place pineapple rings and cherries on the sugar base.
- Mix the batter: Whisk all sponge ingredients together until smooth.
- Bake the cake: Spoon batter over fruit; bake at 180°C for 30-35 mins.
- Serve the dish: Rest 5 mins, then invert onto a plate to serve warm.
Notes
- Use light muscovado sugar for a rich toffee glaze.
- Do not use a loose-bottomed tin to prevent leaking.
- Turn out while warm before the caramel sets and sticks.
