Delia Smith Pineapple Upside Down Cake

Some cakes just smell like a good time.
Delia Smith’s Pineapple Upside Down Cake is all about buttery edges, syrupy fruit, and a soft, simple sponge that barely needs a fork.
Make it once, you’ll make it every time you see a can of pineapple hiding in the cupboard.

Sticky, golden, ridiculous.
Made this for a last-minute Sunday dinner — it didn’t even make it to the fridge.

Why You’ll Love It

• Caramelized pineapple that’s basically pudding on its own
• Moist, fluffy cake underneath
• Warm hit of cinnamon and ginger
• Dead simple — old-school but still magic
• Looks fancy when you flip it, even if you’re not

What You’ll Need

For the Topping:

• 4 tbsp butter
• ½ cup light brown sugar
• ¼ tsp cinnamon
• ¼ tsp ginger
• 1 can pineapple rings (20oz), drained
• Maraschino or candied cherries
• Handful of pecans or walnuts (optional)

For the Cake:

• 3 tbsp butter, room temp
• ¾ cup granulated sugar
• 1 large egg, room temp
• ½ tsp salt
• 1¾ tsp baking powder
• 1 tsp vanilla extract
• ⅛ tsp coconut extract (optional, but good)
• 1⅓ cups plain flour
• ½ cup milk, room temp

How to Make Delia’s Pineapple Upside Down Cake

1. Oven on: 375°F (190°C).
   Lightly butter a 9-inch round tin.
2. Topping first: Melt the butter, stir in the brown sugar, cinnamon, and ginger.
   Pour that sticky mess into the bottom of the tin.
3. Lay the pineapple rings on top.
   Cherry in the middle of each ring.
   Tuck nuts into the gaps if you’re using them.
4. Cake next: Beat the butter and sugar till light-ish.
   Whisk in the egg, salt, baking powder, vanilla, and coconut flavour if you fancy.
5. Now add the flour and milk in stages — a bit of flour, bit of milk, repeat — just till it comes together.
   Don’t overmix. Thick batter is fine.
6. Spoon the batter over the pineapple carefully. Spread it gently — it’s okay if it doesn’t cover absolutely everything.
7. Bake 30–35 minutes.
   Toothpick into the middle — if it comes out clean, you’re done.
8. Cool for 3 minutes — no longer — then flip carefully onto a plate.
9. Lift off the tin. If any fruit sticks, patch it back. No one will notice.
10. Serve warm, sticky, and grinning.

Common Mistakes to Dodge

• Forgetting to drain the pineapple: makes it soggy underneath.
• Overbaking: dry sponge. Keep an eye on it after 30 minutes.
• Cooling too long before flipping: gets stuck. 3 minutes is your sweet spot.

What to Serve It With

• Big scoop of vanilla ice cream
• Thick pouring cream
• Strong coffee or tea
• Caramel drizzle if you’re feeling wild

Storage and Leftovers

• Fridge: Covered up to 4 days.
• Freezer: Wrap slices well. Freeze up to 3 months.
• Reheat: Low oven or 20 seconds microwave — just till warm, not hot

FREQUENTLY ASKED QUESTIONS

Why is my cake soggy?
Pineapple wasn’t drained properly. Always dry it off a bit first.

Why did the cake dry out?
Overbaked. Start checking at 30 minutes.

Can I skip the nuts?
Of course. They’re optional.

Does it have to be coconut-flavoured?
Nope — but a little hint of coconut makes it feel even more tropical.

Try More Delia Smith Recipes:

• Delia Smith Meringue Pavlova
• Delia Smith Black Forest Gateau
• Delia Smith Dundee Cake

Nutrition Facts

• Calories: 366 kcal
• Fat: 13.9g
• Sugar: 41g
• Protein: 4g