Mary Berry Pineapple Cake Recipe

This soft, sticky Mary Berry Pineapple Cake is made with canned pineapple rings, glacé cherries, and a simple sponge, ready in 60 minutes. Flipping the warm tin to reveal the glistening caramelized fruit baked right into the top never gets old. I always reach for this recipe when I need a reliable dessert for Sunday tea.

Why This Classic Works

I used to struggle with upside-down cakes sticking to the bottom of the tin, ruining the final presentation. Mary Berry’s method uses a rich base layer of butter and sugar that prevents this completely.

The syrup from the pineapple rings slowly seeps into the vanilla sponge as it bakes. It creates a beautifully moist texture that lasts for days without drying out.

Mary Berry Pineapple Cake Ingredients

For the topping:

• 50g softened butter
• 50g light muscovado sugar
• 7 canned pineapple rings (drained, reserve 2 tbsp syrup)
• 7 glacé cherries

For the sponge:

• 100g softened butter
• 100g caster sugar
• 2 large eggs
• 100g self-raising flour
• 1 tsp baking powder

How To Make Mary Berry Pineapple Cake

1. Prepare the tin: Grease a 20cm round cake tin and line the base with baking parchment. Spread the 50g of softened butter over the base and sprinkle evenly with muscovado sugar.
2. Arrange the fruit: Place one pineapple ring in the centre of the tin and arrange the remaining rings around it. Place a glacé cherry inside the hole of each pineapple ring.
3. Mix the sponge: In a large bowl, beat the butter, caster sugar, eggs, self-raising flour, baking powder, and 2 tablespoons of pineapple syrup until smooth and pale.
4. Bake the cake: Spoon the batter carefully over the pineapple rings and level the top. Bake at 180°C (160°C fan/350°F) for 35 minutes until golden and springy to the touch.
5. Invert and serve: Leave the cake to cool in the tin for 5 minutes, then turn it out upside down onto a serving plate and peel off the parchment.

Recipe Tips

• Dry the pineapple: Pat the pineapple rings dry with kitchen paper before placing them in the tin to prevent a soggy top.
• Check for doneness: Insert a skewer into the centre of the sponge; if it comes out clean, the cake is ready to be removed.
• Don’t wait to flip: Turn the cake out while it is still warm so the caramelized sugar does not harden and stick to the tin.

What To Serve With Pineapple Cake

A generous pour of hot custard is the traditional and most comforting choice for this bake. If you prefer a lighter contrast to the sweet syrup, serve it with a dollop of clotted cream or vanilla ice cream.

How To Store

Keep the cake in an airtight container at room temperature for up to three days. You can also freeze the baked and cooled cake for up to two months, thawing it overnight before serving.

FAQs

• Can I use fresh pineapple? Yes, but ensure it is very ripe and cut into even slices. You will need to add a splash of milk to the sponge since you won’t have canned syrup.
• Why did my cake sink in the middle? Opening the oven door too early or using expired baking powder are the most common culprits. Keep the oven closed for at least the first 25 minutes.
• Can I bake this in a square tin? A 20cm square tin works perfectly, but you may need to cut the pineapple rings into halves to fit them neatly into the corners.

Nutrition

• Calories: 320 kcal
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Protein: 3g

Try More Recipes:

• Mary Berry Plum Crumble Cake Recipe
• Mary Berry Orange and Lemon Cake Recipe
• Mary Berry Mousse Cake Recipe