Mary Berry 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.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 6 Slices
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the topping
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Pineapple rings (from a tin) – 7 slices
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Glacé cherries – 7, halved or whole
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Light soft brown sugar – 50g
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Butter – 50g
For the sponge
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Self-raising flour – 175g
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Baking powder – 1 tsp
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Soft butter (or margarine) – 175g
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Caster sugar – 175g
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Eggs – 3 large
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Milk – 2 tbsp
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Pineapple juice (from the tin) – 1 tbsp
Instructions
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.
Melt 50g butter with 50g light brown sugar over low heat. Pour this mixture into the base of the tin and spread evenly.
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.
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.
Carefully spoon the batter over the arranged pineapple slices. Smooth the top with a spatula to ensure even baking.
Bake for 30–35 minutes, or until the cake is golden and springs back when lightly touched in the center.
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.