Mary Berry Pineapple Upside Down Cake Recipe

The Mary Berry Pineapple Upside Down Cake is a true classic that combines the sweetness of caramelized pineapple with a soft, buttery sponge. This retro dessert is just as comforting today as it was decades ago.

Its golden, syrupy top and tender crumb make it perfect for tea-time gatherings, Sunday desserts, or festive dinners. The recipe uses simple ingredients, bakes beautifully, and delivers a moist, fruity flavor in every bite.

What Is Mary Berry’s Pineapple Upside Down Cake?

This iconic cake features a layer of pineapple rings and cherries baked beneath a light sponge. When flipped after baking, the caramelized fruit sits on top, giving the cake its signature glossy finish. Mary Berry’s version is simple yet elegant—using the all-in-one method for a quick, foolproof batter and perfectly balanced sweetness.

Other Popular Mary Berry Recipes

• Mary Berry All-in-One Chocolate Cake
• Mary Berry Flapjacks
• Mary Berry Apple Crumble
• Mary Berry Carrot Cake Traybake

Why This Recipe Is Worth Trying

• Effortless preparation – The all-in-one method keeps it beginner-friendly.
• Beautiful presentation – Pineapple and cherry topping looks impressive without extra work.
• Moist and flavorful – The syrup and fruit keep the sponge perfectly soft.
• Versatile dessert – Tastes great warm or cold, with cream or ice cream.
• Classic nostalgia – A timeless British dessert that never goes out of style.

Essential Ingredients to Make Mary Berry Pineapple Upside Down Cake

For the topping

• Pineapple rings (from a tin) – 7 slices
• Glacé cherries – 7, halved or whole
• Light soft brown sugar – 50g
• Butter – 50g

For the sponge

• Self-raising flour – 175g
• Baking powder – 1 tsp
• Soft butter (or margarine) – 175g
• Caster sugar – 175g
• Eggs – 3 large
• Milk – 2 tbsp
• Pineapple juice (from the tin) – 1 tbsp

Handy Kitchen Tools for Best Results

• 8-inch (20cm) round cake tin
• Electric mixer or hand whisk
• Mixing bowl
• Measuring spoons and a kitchen scale
• Cooling rack
• Parchment paper (optional, for the base)

Step-by-Step Guide to Making Mary Berry Pineapple Upside Down Cake

Step 1: Preheat and prepare the tin

Preheat the oven to 180°C (160°C fan) / 350°F. Grease the base and sides of your cake tin with butter or line it with parchment paper.

Step 2: Make the caramel topping

Melt 50g butter with 50g light brown sugar over low heat. Pour this mixture into the base of the tin and spread evenly.

Step 3: Arrange the fruit

Place pineapple rings on top of the caramel. Add a glacé cherry in the center of each ring. Keep aside while you prepare the sponge.

Step 4: Prepare the sponge mixture

Add flour, baking powder, butter, sugar, eggs, milk, and pineapple juice into a large bowl. Beat everything together using an electric whisk until smooth and creamy.

Step 5: Spoon and smooth

Carefully spoon the batter over the arranged pineapple slices. Smooth the top with a spatula to ensure even baking.

Step 6: Bake until golden

Bake for 30–35 minutes, or until the cake is golden and springs back when lightly touched in the center.

Step 7: Invert and serve

Let the cake rest for 5 minutes, then run a knife around the edges and turn it out onto a plate while still warm. The pineapple and caramel topping should be glistening on top.

What I Got Wrong (And How I Fixed It)

• Caramel overcooked – I kept the sugar and butter mixture on low heat to prevent burning.
• Fruit stuck to the pan – Greased the tin thoroughly and lined the base lightly.
• Uneven sponge – Spread the batter gently to cover all pineapples before baking.
• Cake too dark – Reduced baking time slightly and used the middle oven rack.

Healthier Version of Mary Berry’s Pineapple Upside Down Cake

• Replace butter with Greek yogurt or light margarine for fewer calories.
• Use wholemeal self-raising flour for added fiber.
• Swap brown sugar with coconut sugar for a lighter caramel.
• Opt for fresh pineapple instead of canned for natural sweetness.

Ingredient Substitutions for Mary Berry Pineapple Upside Down Cake

• Gluten-free – Use gluten-free self-raising flour blend and add 1 tbsp milk if needed.
• Egg-free – Replace each egg with 1 tbsp ground flaxseed mixed with 3 tbsp water.
• Dairy-free – Use plant-based butter and almond or oat milk.
• No cherries? – Try cranberries or raspberries for a tart contrast.

Pairing Ideas: What to Serve With Mary Berry Pineapple Upside Down Cake

• Vanilla ice cream – Cold and creamy, it balances the warm caramel.
• Whipped cream – Light and fluffy, perfect for tea-time serving.
• Custard – A classic British pairing for a cozy dessert.
• Coconut yogurt – Adds a tropical touch and keeps it dairy-free.
• Toasted coconut flakes – Sprinkle over for a little crunch and color.

Expert Tips to Make Perfect Mary Berry Pineapple Upside Down Cake

• Use room-temperature ingredients – Helps the batter blend smoothly.
• Dry the pineapple rings – Pat them with paper towels to avoid excess moisture.
• Don’t overmix the batter – Keeps the sponge soft and airy.
• Invert while warm – Ensures the caramel releases easily from the tin.
• Use tinned fruit in juice, not syrup – Keeps sweetness balanced.
• Cool before slicing – Allows the caramel to set and flavors to deepen.

Creative Ways to Customize Mary Berry Pineapple Upside Down Cake

• Add a nutty layer – Sprinkle chopped pecans or walnuts into the caramel.
• Spiced version – Add a pinch of cinnamon or nutmeg to the batter.
• Tropical twist – Mix in shredded coconut or a little lime zest.
• Chocolate variation – Replace 20g of flour with cocoa powder.
• Mini cakes – Bake in muffin tins for individual servings.
• Add rum – A splash of rum or vanilla extract enhances flavor.

Storing Mary Berry Pineapple Upside Down Cake the Right Way

• Room temperature – Keep in an airtight container for up to 2 days.
• Refrigerate – Lasts up to 5 days; bring to room temperature before serving.
• Freeze – Wrap slices in cling film and store up to 2 months.
• Avoid stacking – The sticky caramel can cause layers to stick together.

How to Reheat Mary Berry Pineapple Upside Down Cake (If Needed)

• Microwave – Warm a slice for 15–20 seconds for a soft texture.
• Oven – Heat at 160°C (320°F) for 5–7 minutes, covered with foil.
• From frozen – Thaw overnight, then reheat gently before serving.

Nutritional Breakdown (per serving)

• Calories: ~320 kcal
• Protein: 5g
• Carbohydrates: 47g
• Sugars: 30g
• Fat: 13g
• Fiber: 2g

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FAQs

How do I keep the pineapple topping from sticking to the pan?

Grease the base of your tin well and pour the melted butter and brown sugar mixture evenly before arranging the pineapple. Invert the cake while it’s still slightly warm so the caramel releases easily without tearing the topping.

Why did my pineapple upside-down cake turn soggy at the bottom?

Excess pineapple juice or syrup can make the base soggy. Pat the pineapple rings dry with paper towels before arranging them, and avoid using canned fruit packed in heavy syrup.

Can I make Mary Berry’s pineapple upside-down cake ahead of time?

Yes, this cake can be made a day ahead. Once cooled, store it covered at room temperature. Warm it slightly in the oven before serving to refresh the caramel and bring back the glossy finish.

How do I get an even, fluffy sponge in pineapple upside down cake?

Use room-temperature ingredients and beat just until smooth. Overmixing causes a dense sponge, while underbaking prevents a proper rise. The cake is ready when it springs back lightly to the touch and a skewer comes out clean.

Wrapping It Up

The Mary Berry Pineapple Upside Down Cake is the perfect mix of nostalgia and flavor. With its syrupy pineapple topping and buttery sponge, it’s simple to prepare and always impressive to serve.