There’s something undeniably retro about pineapple upside-down cake — and I love it for that. It reminds me of those childhood birthday parties with paper hats, jelly and ice cream, and someone’s mum (probably mine) proudly presenting a wobbly, caramel-dripping cake to a room full of sugar-fuelled kids. Back then, the cherries were the best part. Still are, honestly.
This version from James Martin is a proper treat. You get sticky brown sugar, warm fruit, and a golden sponge that soaks up all the good stuff from underneath. And when you flip it (which is terrifying the first time), it turns into something almost too pretty to eat. Almost.
Why You’ll Love It
- Fast and fuss-free — start to finish in under an hour.
- Incredible texture — spongey cake + gooey caramel = joy.
- Visually gorgeous — the kind of dessert that looks like a celebration.
- No fancy kit needed — a cast-iron pan or regular cake tin will do just fine.
- Make-ahead friendly — still tastes brilliant the next day (especially cold).
- The flip is oddly satisfying — trust me, it’s a mini thrill.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ tsp salt
- 1 tsp baking powder
- 2 tsp vanilla extract
- 3 large eggs
- ¼ cup pineapple juice
- ½ cup unsalted butter
- ¾ cup light brown sugar
- 6–7 pineapple rings (fresh or canned)
- Maraschino cherries (enough for each ring centre)
How to Make It
Get the oven on and breathe:
Preheat to 350°F (180°C). It’s about to get sticky and lovely in here.
Make the base syrup:
Melt the butter in a 9-inch cast-iron skillet (or oven-safe pan) over medium heat. Add the brown sugar and stir until it becomes a syrupy dream — about a minute or two. Don’t wander off, it turns quick.
Decorate (but not too perfectly):
Place pineapple rings right into that golden syrup. Pop a cherry in each centre. Feel free to overlap the rings slightly or cut them to fill the gaps — messy is charming.
Mix up your batter:
In a big bowl, whisk together flour, granulated sugar, salt, and baking powder. Add vanilla, eggs, and pineapple juice. Mix until smooth-ish — don’t stress over tiny lumps.
Pour and don’t overthink it:
Gently pour the batter over the pineapples. It’ll look like it’s drowning them — that’s fine. They’ll float to glory in the oven.
Bake until golden and springy:
Slide the whole thing into the oven and bake for 25–30 minutes. A skewer in the centre should come out clean, and the top should feel bouncy when you press it.
The flip (you’ve got this):
Let the cake cool in the pan for 10 minutes. Then place a large plate or board over the top and — deep breath — flip it fast and confidently. Lift the pan slowly. Magic.
Common Mistakes and How to Dodge Them
Why did mine stick to the pan?
Didn’t butter enough or waited too long to flip. Grease well and flip at 10 minutes — not earlier, not later.
Cake turned out soggy. What happened?
Fresh pineapple can release a lot of juice. Pat it dry with kitchen paper before laying it down.
Crumb too dense?
Might’ve overmixed your batter. Just stir until it comes together. A few streaks are fine.
Top too pale?
Cast iron is best for caramelisation. If using a cake tin, keep an eye on the bake and maybe let it go an extra 5 minutes.
Storage and Reheating
- Fridge: Wrap tightly or store in a lidded container for up to 3 days.
- Freezer: Freeze slices in foil or freezer bags for 2–3 months. Defrost overnight.
- Oven: 375°F for 10–15 mins to warm and caramel-y again.
- Microwave: Low power, 15–20 second bursts — just don’t overdo it or the fruit gets rubbery.
Frequently Asked Questions
Can I use canned pineapple?
Yep — just drain it well and pat dry. It actually caramelises faster than fresh.
What if I don’t have maraschino cherries?
No worries. Try halved grapes, pecans, or just leave them out. The cake holds its own.
Can I make this in a cake tin?
Absolutely. Just make the syrup separately and pour it into the bottom before layering.
Do I have to flip it?
Technically, no. But where’s the drama in that?
Nutrition Facts (Per Serving):
- Calories: 367 kcal
- Fat: 14g
- Saturated Fat: 3.4g
- Cholesterol: 25mg
- Sodium: 367mg
- Potassium: 129mg
- Carbs: 58g
- Fibre: 0.9g
- Sugar: 38g
- Protein: 4g
Try More James Martin Recipes:
James Martin Pineapple Upside Down Cake
Description
A golden, gooey pineapple upside-down cake with sticky caramel edges and a soft vanilla sponge — nostalgic and beautiful, all at once.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a pan, melt butter, add brown sugar, stir to caramel.
- Layer pineapple rings and cherries over syrup.
- Mix batter: flour, sugar, salt, baking powder, vanilla, eggs, and juice.
- Pour batter over fruit layer.
- Bake 25–30 minutes until golden and springy.
- Cool 10 minutes, then invert onto a plate.
Notes
- Dry fresh pineapple before baking to avoid sogginess.
- Flip while still warm — not hot, not cold.
- Use cast iron for best caramelisation.
- Don’t skip the cherry — it’s iconic.