Mary Berry Pineapple Upside Down Cake

This Mary Berry Pineapple Upside-Down Cake is one of those must-try recipes that you should definitely add to your baking list. Made with juicy pineapple rings, light brown sugar, and a fluffy vanilla cake batter, it’s a dessert that combines tangy, sweet, and buttery flavors all in one.

Serve it as a dessert with vanilla ice cream, whipped cream, or custard, and enjoy the taste of tropical pineapple paired with creamy sweetness.

Mary Berry Pineapple Upside Down Cake Ingredients

• 425g canned pineapple rings in juice (drained weight 250g)
• 4 tbsp light brown sugar
• 235g unsalted butter, softened (plus a bit more for greasing)
• 175g caster sugar
• 3 eggs, beaten
• 1/2 tsp vanilla extract
• 175g self-raising flour
• 1 tsp baking powder
• A pinch of salt
• 2 tbsp milk

How To Make Mary Berry Pineapple Upside Down Cake

1. Preheat Oven: Turn your oven on to 180°C (or 170°C for fan ovens, or Gas Mark 4). Grease a deep 20cm cake tin with some butter.
2. Prepare Pineapple: Drain the pineapple rings and let them dry on a paper towel. In a small pan, melt 4 tbsp of brown sugar and 60g butter. Pour this mix into the greased cake tin. Cut seven pineapple rings in half and arrange them in the tin. Place one whole ring in the center.
3. Make the Batter: In a bowl, mix 175g butter and 175g caster sugar until it’s light and fluffy. Slowly add the beaten eggs, mixing well each time. Stir in the vanilla extract.
4. Add Dry Ingredients: Sift the flour, baking powder, and salt into the same bowl. Add 2 tbsp of milk and mix until smooth.
5. Bake the Cake: Carefully spoon the batter over the pineapple in the tin and spread it evenly. Bake for about 30 minutes. Check if it’s done by inserting a skewer into the cake; it should come out clean.
6. Cool and Serve: Let the cake cool in the tin for a minute. Then, flip it onto a plate and let it cool a bit more. Serve warm or at room temperature, ideally with vanilla ice cream, whipped cream, or custard.

How To Store Pineapple Upside Down Cake

• In The Fridge: Cool the cake to room temp. Put it in a sealed container or wrap it well in plastic. It stays good for 3-4 days. You can warm it up before eating if you like.
• In The Freezer: For longer storage, freeze the cake. Cool it first, then cut it into slices. Wrap each slice in plastic and foil. Put them in a zip bag and freeze. Good for up to 3 months.

Mary Berry Pineapple Upside Down Cake Nutrition Facts

• Calories: 366
• Total Fat: 13.9g
• Saturated Fat: 3.3g
• Cholesterol: 25mg
• Sodium: 367mg
• Total Carbohydrates: 58.1g
• Dietary Fiber: 0.9g
• Sugars: 41g
• Protein: 4g

Try More Recipes:

• Mary Berry Red Velvet Cupcakes
• Mary Berry Apple And Walnut Cake
• Mary Berry Orange Polenta Cake

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