Mary Berry Pineapple Upside Down Cake Recipe

This sticky caramel Mary Berry Pineapple Upside Down Cake is made with juicy pineapple rings, glacé cherries, and a light sponge, ready in just 45 minutes. The most satisfying part is flipping the warm tin onto a plate to reveal the glistening, golden fruit topping perfectly set in toffee-like syrup. I love how the simple all-in-one method makes this retro classic completely fool-proof for Sunday tea.

Why This Classic Works

There is something comforting about a proper retro pudding, and this recipe delivers that nostalgia without the hassle. Unlike heavier fruit cakes, Mary Berry’s version uses a feather-light sponge that absorbs just enough of the pineapple syrup to stay moist without becoming sodden. It reminds me of the best school dinners, but with a far superior buttery crumb.

I’ve found that the secret lies in the base mixture. Instead of just placing fruit on the bottom, melting butter and brown sugar together first creates a rich fudge-like sauce that caramelises the fruit while it bakes. It’s a small extra step that turns a plain sponge into a sticky, glossy masterpiece.

Mary Berry Pineapple Upside Down Cake Ingredients

For the Topping:

• 50g butter
• 50g light soft brown sugar (or muscovado)
• 7 pineapple rings (from a 425g tin, drained)
• 7 glacé cherries

For the Sponge:

• 175g baking spread or soft butter
• 175g caster sugar
• 175g self-raising flour
• 1 tsp baking powder
• 3 large eggs
• 2 tbsp milk
• 1 tbsp pineapple juice (from the tin)

How To Make Mary Berry Pineapple Upside Down Cake

1. Prepare the tin: Preheat your oven to 180°C (160°C Fan/Gas 4). Grease a deep 20cm (8-inch) round cake tin generously with butter. Avoid using a springform tin if possible, as the caramel syrup can leak out during baking.
2. Make the caramel base: In a small saucepan, gently melt the 50g butter and 50g light brown sugar together over a low heat. Stir until the sugar has dissolved and the mixture is bubbling slightly. Pour this evenly over the base of your prepared tin.
3. Arrange the fruit: Pat the pineapple rings dry with kitchen paper to remove excess moisture. Arrange the rings on top of the caramel base (usually one in the centre and six around it). Place a glacé cherry in the hole of each pineapple ring.
4. Mix the batter: Place the soft butter, caster sugar, self-raising flour, baking powder, eggs, milk, and pineapple juice into a large mixing bowl. Using an electric hand whisk or stand mixer, beat for about 2 minutes until the mixture is smooth, pale, and thoroughly combined.
5. Assemble and bake: Spoon the sponge mixture carefully over the pineapple rings, smoothing the top gently with a spatula so you don’t displace the fruit. Bake in the centre of the oven for 30–35 minutes, or until the sponge is golden brown and springs back when pressed lightly.
6. Turn out: Allow the cake to cool in the tin for exactly 5 minutes. Run a palette knife around the edge to loosen it, then place a serving plate on top and firmly flip the tin over. Lift the tin away to reveal the pineapple topping.

Recipe Tips

• Dry the fruit thoroughly: The most common mistake is using wet pineapple rings. Pat them firmly with kitchen paper before arranging them in the tin, otherwise, the excess juice will make the caramel runny and the sponge soggy.
• Timing the flip: Do not leave the cake in the tin until it is completely cold. As the caramel cools, it sets hard like toffee and will stick to the tin. Five minutes rests allows the sponge to settle but keeps the caramel liquid enough to release perfectly.
• Avoid leaks: This cake produces a delicious syrup. If you must use a loose-bottomed or springform tin, wrap the outside securely in foil to catch any drips that might burn on your oven floor.

What To Serve With Pineapple Upside Down Cake

This cake is best served warm as a pudding with a generous pouring of hot custard or a drizzle of double cream. The vanilla notes in custard perfectly balance the sharp acidity of the pineapple. If you are serving it cold for afternoon tea, a simple dollop of crème fraîche works wonders to cut through the sweetness.

How To Store

This cake keeps well in an airtight container at room temperature for up to 3 days, though the sponge is best on the day it is made. If you want to freeze it, wrap the cool cake tightly in cling film and foil; it will freeze well for up to 3 months.

FAQs

Can I use fresh pineapple instead of tinned?
Yes, but fresh pineapple contains an enzyme that can sometimes make dairy curdle or the sponge soggy. If using fresh, poach the slices in a little sugar syrup for a few minutes first to soften them and neutralise the enzymes.

Why did my fruit stick to the tin?
This usually happens if the cake cooled down too much before flipping. If it sticks, warm the base of the tin slightly on the hob or in a shallow tray of hot water to melt the caramel again, then try flipping.

Can I use plain flour?
If you only have plain flour, add 2 level teaspoons of baking powder to the 175g of flour to get the equivalent lift of self-raising flour.

Nutrition

• Calories: 320 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Protein: 4g

Try More Recipes:

• Mary Berry White Chocolate Cheesecake Recipe
• Mary Berry Tiramisu Cake Recipe
• Mary Berry Tiramisu Cake Recipe