Our Fabulous Mary Berry inspired Pineapple Upside-Down Cake

Welcome to another delightful recipe from the kitchen of Mary! Today, we will be creating a classic and irresistible Pineapple Upside-Down Cake. This cake is a true crowd-pleaser with its caramelised pineapple rings and moist, fluffy sponge. Whether you’re hosting a tea party or simply craving a sweet treat, this recipe is guaranteed to satisfy your taste buds. So, let’s gather our ingredients and get baking!


  • 250g of drained pineapple rings
  • 235g unsalted butter
  • 4 tbsp. of light brown sugar
  • 175g caster sugar
  • 3 beaten eggs
  • 175g self-rising flour
  • ½ tsp. Vanilla bean paste
  • 2 tbsp. milk
  • A pinch of salt
  • 1 tsp. baking powder


  1. Preheat your oven to 180C and butter the sides of a 20cm cake tin.
  2. Drain the slices of pineapple and let them dry on kitchen paper towels. Then, put the soft brown sugar and 60g of the butter in a frying pan to let it melt on medium heat.
  3. Spoon the mixture into the cake tin. Cut seven pineapple rings in half to create semi-circles that you can lay out around the tin. Then, place the remaining ring in the middle.
  4. Cream the rest of the butter and caster sugar together until it is light and pale.
  5. Gradually start adding eggs and mix them well as you add them. Then, add the vanilla and mix it again.
  6. Sift the salt, baking powder, and flour inside a mixing bowl, add the milk, and fold it all together until it is smooth. Then, carefully spoon the pineapple slices and make sure everything is level.
  7. Bake the mixture for thirty minutes or until everything has risen. Insert a skewer inside the cake until it comes out clean.
  8. Let the cake cool for a minute, and then turn it out onto a plate to cool.
  9. Serve it to your guests or family and watch their faces light up with delight.

Helpful Hints:

  • When melting the brown sugar and butter, keep a close eye on the pan to prevent it from burning. Stir gently until the sugar has dissolved and the mixture has a smooth consistency.
  • Make sure to drain the pineapple rings well and let them dry on kitchen paper towels. This will prevent excess moisture in the cake.
  • Creaming the butter and caster sugar until light and pale ensures a fluffy texture in the final cake.
  • For an extra burst of flavor, you can sprinkle some desiccated coconut on top of the pineapple rings before adding the cake batter.
  • If you don’t have vanilla bean paste, you can substitute it with vanilla extract. Use the same amount (½ tsp.) for a delightful vanilla flavor.


There you have it – a scrumptious Pineapple Upside-Down Cake that is sure to impress! The combination of caramelized pineapple, buttery sponge, and a touch of vanilla creates a truly indulgent treat. Whether enjoyed on its own or served with a dollop of whipped cream, this cake is bound to become a favorite among your family and friends. So, tie on your apron, preheat that oven, and get ready to bake a cake that will transport your taste buds to dessert heaven. Happy baking!

Cake Baker