Mary Berry Upside Down Cake Recipe

This soft, syrupy Mary Berry Upside Down Cake is made with tinned pineapple, glacé cherries, and self-raising flour, ready in just under an hour. Tipping the warm cake out of the tin reveals a gleaming layer of fruit baked directly into caramelized brown sugar. I love watching the sponge soak up those sweet fruit juices as it cools.

Why This Classic Works

Traditional sponge recipes often risk drying out in the oven, but baking the fruit underneath the batter traps the moisture entirely. The brown sugar melts with the butter to create a natural syrup that keeps the crumb incredibly soft.

I used to struggle with the fruit sticking to the bottom of the tin. Taking a moment to line the base with parchment paper entirely eliminated that problem for me.

Mary Berry Upside Down Cake Ingredients

For the topping:

• 30g softened butter
• 30g light muscovado sugar
• 7 pineapple rings (from a tin, drained)
• 7 glacé cherries

For the sponge:

• 100g baking spread or soft butter
• 100g caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 2 large eggs
• 1 tbsp pineapple syrup (from the tin)

How To Make Mary Berry Upside Down Cake

1. Prep the tin: Preheat your oven to 180°C (160°C fan). Grease a 20cm round cake tin and line the base with non-stick baking paper.
2. Create the fruit layer: Spread the 30g of softened butter over the parchment paper at the base. Sprinkle the light muscovado sugar evenly over the butter, then arrange the pineapple rings on top and place a cherry in the centre of each.
3. Mix the sponge: In a large bowl, beat the baking spread, caster sugar, self-raising flour, baking powder, eggs, and pineapple syrup together until smooth and completely combined.
4. Bake the cake: Spoon the batter carefully over the fruit layer and level the top with a spatula. Bake for 35 minutes until the sponge springs back when pressed lightly.
5. Turn out the cake: Leave the cake to cool in the tin for 5 minutes before running a knife around the edge and carefully turning it upside down onto a wire rack.

Recipe Tips

• Dry the fruit: Pat the pineapple rings with kitchen paper before placing them in the tin to stop the caramel from becoming too watery.
• Check the center: Test the sponge with a skewer at the 30-minute mark to ensure the middle is fully baked without burning the edges.
• Don’t rush the flip: Let the cake rest for exactly five minutes before turning it out so the caramel sets slightly but doesn’t stick.

What To Serve With Upside Down Cake

A generous pour of warm custard is the traditional choice for this nostalgic pudding. If you prefer a colder contrast, a scoop of vanilla bean ice cream pairs nicely with the warm, syrupy fruit.

How To Store

Keep the baked sponge in an airtight container at room temperature for up to three days. You can also freeze it wrapped tightly in foil for up to a month, though the pineapple layer will become slightly softer once thawed.

FAQs

• Can I use fresh pineapple instead of tinned? Yes, but you must slice it quite thinly and remove the hard core. Tinned pineapple is preferred because it is already tender and provides syrup for the batter.
• Why did my cake stick to the tin? This usually happens if you forget to line the base with baking paper or let the cake cool for too long before flipping. Always turn it out while the caramel is still warm.
• Can I bake this in a square tin? A 20cm square tin works perfectly for this recipe. Just arrange the pineapple rings in a grid pattern to ensure everyone gets a piece of fruit.
• Why did my sponge sink in the middle? Opening the oven door too early or using expired baking powder causes the sponge to collapse. Make sure you leave the door shut for at least the first 25 minutes of baking.

Nutrition

• Calories: 310 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 180mg
• Total Carbohydrate: 44g
• Protein: 4g

Try More Recipes:

• Mary Berry for Lemon Drizzle Cake Recipe
• Mary Berry Treacle Ginger Cake Recipe
• Mary Berry Traditional Fruit Cake Recipe