Mary Berry Pineapple Upside Down Cake Recipe

Mary Berry’s Pineapple Upside-Down Cake is a classic dessert that combines a soft, buttery sponge with the sweet, tangy flavor of caramelized pineapple. This nostalgic cake is not only visually stunning with its golden pineapple rings and cherries but also deliciously moist and flavorful. It’s perfect for any occasion, whether you’re serving it as a dessert or enjoying it with a cup of tea.

Mary Berry Pineapple Upside Down Cake

Mary Berry Pineapple Upside-Down Cake is a traditional British dessert made by placing pineapple rings and cherries in the bottom of a cake tin, topping them with a layer of sponge cake batter, and then baking it. After baking, the cake is inverted to reveal the beautifully caramelized fruit on top, creating a show-stopping presentation.

Other Popular Cake Recipes

• Mary Berry Baileys Cheesecake
• Nigella Malteser Tray Bake
• Mary Berry Coconut Cake

Why You Should Try This Recipe

• Classic Dessert: A timeless recipe that has been loved for generations.
• Beautiful Presentation: The caramelized pineapple and cherries make for a stunning visual appeal.
• Deliciously Moist Cake: The pineapple keeps the cake wonderfully moist and flavorful.
• Simple Ingredients: Uses pantry staples that are easy to find.
• Versatile Treat: Perfect for dessert, afternoon tea, or any special occasion.

Ingredients Needed to Make Mary Berry Pineapple Upside-Down Cake

For the Topping:

• 50g (1.8 oz) unsalted butter: Adds richness and helps caramelize the sugar.
• 100g (3.5 oz) light brown sugar: Provides a caramel flavor for the topping.
• 6-7 pineapple rings (canned or fresh): The star of the topping, adding sweetness and tang.
• 6-7 glacé cherries: Adds a pop of color and sweetness in the center of each pineapple ring.

For the Cake:

• 100g (3.5 oz) unsalted butter, softened: Adds richness and moisture to the cake.
• 100g (3.5 oz) caster sugar: Sweetens the cake and creates a tender crumb.
• 100g (3.5 oz) self-raising flour: Provides structure and lift to the cake.
• 1 tsp baking powder: Ensures the cake rises well.
• 2 large eggs: Bind the ingredients together and help the cake rise.
• 1 tsp vanilla extract: Adds a subtle vanilla flavor to the cake.
• 2 tbsp milk: Helps achieve the perfect batter consistency.

Equipment

• 8-inch round cake tin
• Mixing bowls
• Spatula
• Electric mixer or whisk
• Spoon
• Cooling rack

Instructions to Make Mary Berry Pineapple Upside-Down Cake

For the Topping:

• Prepare the Cake Tin: Preheat your oven to 180°C (350°F). Grease the bottom and sides of an 8-inch round cake tin generously with butter.
• Make the Topping: Melt the 50g (1.8 oz) butter in a small saucepan over low heat. Once melted, stir in the light brown sugar until dissolved and the mixture is smooth. Pour this mixture into the bottom of the prepared cake tin and spread it evenly.
• Arrange the Pineapple and Cherries: Place the pineapple rings on top of the sugar mixture in a single layer. Put a glacé cherry in the center of each pineapple ring.

For the Cake:

• Mix the Cake Batter: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Combine Dry Ingredients: Sift the self-raising flour and baking powder together, then fold into the wet mixture until fully combined.
• Add the Milk: Stir in the milk to achieve a smooth, pourable batter.
• Pour the Batter: Carefully spoon the batter over the pineapple rings, spreading it evenly with a spatula.
• Bake the Cake: Place the cake tin in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
• Cool and Invert: Allow the cake to cool in the tin for about 10 minutes. Run a knife around the edge of the cake to loosen it, then place a serving plate over the tin and carefully invert the cake onto the plate. Gently lift off the tin to reveal the caramelized pineapple topping.

What Goes Well With Mary Berry Pineapple Upside-Down Cake

• Vanilla Ice Cream: The creamy coldness of ice cream pairs perfectly with the warm cake.
• Whipped Cream: A dollop of whipped cream adds a light and airy contrast.
• Custard: Serve with warm custard for a comforting dessert.
• Fresh Berries: A handful of fresh berries adds a pop of color and a refreshing contrast.

Expert Tips for Making the Best Mary Berry Pineapple Upside-Down Cake

• Drain the Pineapple Thoroughly: To avoid a soggy cake, ensure that the pineapple rings are well-drained before placing them in the tin. You can even pat them dry with a paper towel to remove excess moisture.
• Use Room Temperature Ingredients: For a smooth, even batter, ensure that all ingredients, especially the butter and eggs, are at room temperature before you start mixing.
• Caramelize the Sugar: Allow the butter and sugar mixture to caramelize slightly in the pan before adding the pineapple. This adds a deeper flavor to the topping and gives it that beautiful golden-brown color.
• Don’t Overmix the Batter: When adding the flour, gently fold it into the wet ingredients to avoid overmixing. This helps keep the cake light and fluffy.
• Bake Until Golden: Ensure the cake is fully baked by checking that it is golden brown and a skewer inserted into the center comes out clean. Underbaking can cause the cake to collapse in the middle.
• Cool Slightly Before Flipping: Let the cake cool in the pan for about 10 minutes before inverting it onto a plate. This allows the topping to set slightly, making it easier to flip without losing any of the caramelized fruit.
• Use Parchment Paper: Lining the bottom of the cake tin with parchment paper helps prevent the cake from sticking and ensures a smooth release when flipping.

Easy Variations of Mary Berry Pineapple Upside-Down Cake

• Upside-Down Banana Cake: Substitute pineapple with banana slices for a different fruit twist.
• Tropical Upside-Down Cake: Add a layer of coconut flakes over the sugar mixture for a tropical flavor.
• Spiced Pineapple Cake: Add a pinch of cinnamon or nutmeg to the batter for a spiced version.
• Mini Pineapple Upside-Down Cakes: Make individual cakes by using a muffin tin and smaller pineapple slices.

Best Practices to Store Mary Berry Pineapple Upside-Down Cake

• Cool Completely Before Storing: Allow the cake to cool completely at room temperature before storing it. Storing a warm cake can cause condensation, which may make the cake soggy.
• Store at Room Temperature for Short-Term: If you plan to eat the cake within 1-2 days, you can store it at room temperature. Cover the cake with plastic wrap or place it in an airtight container to keep it fresh.
• Refrigerate for Longer Storage: For longer storage, place the cake in the refrigerator. Wrap it tightly with plastic wrap or store it in an airtight container. This will keep the cake fresh for up to 5 days. Before serving, you may want to bring the cake to room temperature or reheat it slightly.
• Avoid Stacking or Pressing: When storing in the fridge, avoid placing heavy items on top of the cake. The topping is delicate, and pressing down on it can cause the caramelized fruit to stick or become misshapen.
• Freeze for Extended Storage: If you need to store the cake for more than a few days, consider freezing it. Wrap the cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. The cake can be frozen for up to 3 months. Thaw the cake in the refrigerator overnight before reheating and serving.
• Use a Cake Dome for Presentation: If you’re storing the cake at room temperature and want to keep it looking nice for serving, consider using a cake dome. This will protect the cake while still allowing you to display it beautifully.
• Label and Date: If freezing the cake, label it with the date it was made and stored. This will help you keep track of how long it has been in the freezer and ensure you enjoy it while it’s still at its best.

Best Practices to Reheat Mary Berry Pineapple Upside-Down Cake

• Reheat in the Oven: Preheat your oven to 160°C (320°F). Place the leftover cake on a baking sheet or in an oven-safe dish. Cover it loosely with aluminum foil to prevent the top from over-browning, and warm it in the oven for 10-15 minutes until heated through.
• Microwave for a Quick Reheat: If you’re in a hurry, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate and heat on medium power for 20-30 seconds. Be careful not to overheat, as the cake can become dry.
• Serve Warm: Pineapple upside-down cake is best enjoyed warm. Reheating it brings out the caramelized flavors and softens the texture, making it taste freshly baked.
• Avoid Overheating: Whether using the oven or microwave, reheat the cake just until it’s warmed through. Overheating can dry out the cake and cause the caramelized topping to become too hard.
• Store Properly Before Reheating: If storing in the fridge, allow the cake to come to room temperature for about 30 minutes before reheating. This helps the cake reheat more evenly.

Nutrition Value (per serving)

• Calories: 320
• Protein: 4g
• Carbohydrates: 40g
• Fat: 16g
• Fiber: 1g
• Sugar: 28g

How Can I Make Mary Berry Pineapple Upside-Down Cake Healthier?

• Use Whole Wheat Flour: Substitute half of the self-raising flour with whole wheat flour for added fiber.
• Reduce Sugar: Cut back on the sugar in the cake batter or use a natural sweetener like honey or maple syrup.
• Use Low-Fat Butter: Opt for a low-fat butter alternative to reduce the overall fat content.
• Add More Fruit: Include additional fruit, like sliced apples or pears, for extra nutrients.

FAQs

How do you keep pineapple upside-down cake from getting soggy?

To keep the pineapple upside-down cake from getting soggy, make sure to drain the pineapple rings thoroughly before placing them in the cake tin. You can also lightly pat them dry with a paper towel. Additionally, avoid adding too much liquid to the cake batter, as this can lead to excess moisture.

What is the trick to flipping pineapple upside-down cake?

The trick to flipping pineapple upside-down cake is to let the cake cool in the pan for about 10 minutes after baking. Run a knife around the edges to loosen it, then place a serving plate over the pan. Holding both the plate and the pan firmly, quickly invert them together. Tap the bottom of the pan gently before lifting it off to reveal the pineapple topping.

Should you use parchment paper when baking a pineapple upside-down cake?

Yes, using parchment paper when baking a pineapple upside-down cake can help prevent sticking. Line the bottom of the cake tin with a circle of parchment paper before adding the sugar, butter, and pineapple. This ensures that the topping releases easily when you flip the cake.

How long will a pineapple upside-down cake stay fresh?

A pineapple upside-down cake will stay fresh for up to 2 days at room temperature if covered well. For longer storage, refrigerate the cake, where it will stay fresh for up to 5 days. Make sure to bring the cake to room temperature or slightly warm it before serving.

How do you keep pineapple upside-down cake from sticking to the pan?

To keep the pineapple upside-down cake from sticking to the pan, generously grease the pan with butter before adding the sugar and pineapple. Using parchment paper at the bottom of the pan also helps to ensure the cake releases easily when flipped. Let the cake cool slightly before inverting it to further reduce the chance of sticking.

Why did my pineapple upside-down cake fall in the middle?

If your pineapple upside-down cake falls in the middle, it may be due to underbaking or too much moisture in the batter. Ensure the cake is fully baked by testing it with a skewer—it should come out clean when inserted into the center. Overmixing the batter or opening the oven door too frequently can also cause the cake to sink.

Can I use fresh pineapple instead of canned Pineapple Upside-Down Cake?

Yes, you can use fresh pineapple instead of canned Pineapple Upside-Down Cake. Simply slice the fresh pineapple into rings and remove the core. The flavor may be slightly less sweet than canned, but it will add a fresh and vibrant taste to the cake.

Can I make a Pineapple Upside-Down Cake ahead of time?

Yes, Pineapple Upside-Down Cake can be made ahead of time. It can be baked and stored at room temperature for up to 2 days, or refrigerated for up to 5 days. For the best flavor and texture, reheat the cake slightly before serving.

Final Words

Mary Berry’s Pineapple Upside-Down Cake is a timeless dessert that’s both easy to make and sure to impress. With its sweet, caramelized pineapple topping and soft, buttery sponge, this cake is perfect for any occasion. Try this classic recipe and enjoy a slice of nostalgia with every bite!

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