Mary Berry’s Perfect Pineapple Upside Down Cake Recipe

Pineapple upside down cake transforms ordinary ingredients into a nostalgic culinary masterpiece that sparks joy and memories.

Soft, golden sponge layers mingle with caramelized fruit, creating a stunning visual and flavor experience.

Sweet tropical notes dance across a rich, buttery base that promises pure comfort.

Delicate crumb textures blend seamlessly with glistening fruit surfaces, telling a story of traditional baking magic.

Generations of home cooks have embraced this classic dessert as a symbol of warmth and hospitality.

Elegant yet unpretentious, this cake represents the heart of home-style baking with its irresistible charm.

Your taste buds will be transported to a world of delightful sweetness: get ready to fall in love.

Keep That Pineapple Upside Down Cake Fresh

• Refrigerator Method: Seal the cake in an airtight container with a tight-fitting lid, ensuring no air enters. Place a paper towel on top to absorb excess moisture and prevent condensation from making the cake soggy. Consume within 4-5 days for optimal taste and texture.
• Freezing Method: Wrap individual cake slices or the entire cake in two layers of plastic wrap, followed by aluminum foil for extra protection. Label with the date and store in the freezer for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving to maintain its delicate crumb and caramelized pineapple topping.
• Counter Storage Method: Keep the cake in a cool, dry area away from direct sunlight in a cake dome or covered container. Enjoy within 2 days for the freshest flavor and most tender texture.

Delicious Variations on Mary Berry’s Pineapple Cake

• Tropical Coconut Remix: Replace some flour with shredded coconut and sprinkle toasted coconut flakes on top for a Caribbean-inspired version that adds extra crunch and nutty flavor.
• Rum-Soaked Paradise: Soak pineapple rings in dark rum before arranging them in the pan, creating a boozy adult dessert with deeper, richer undertones that elevate the classic recipe.
• Spiced Caramel Sensation: Swap dark brown sugar with caramel sauce and add ground cinnamon and nutmeg to the batter, transforming the cake into a warm, aromatic treat with complex flavor profiles.
• Gluten-Free Summer Version: Use gluten-free flour blend instead of regular flour, ensuring those with dietary restrictions can enjoy this classic dessert without compromising taste or texture.

What We Think of Mary Berry’s Pineapple Cake

Pineapple upside down cake showcases Mary Berry’s culinary mastery with its classic charm and nostalgic appeal.

Caramelized pineapple rings create a golden landscape atop a perfectly tender crumb.

Balanced sweetness and delicate texture make this dessert a crowd-pleaser for any gathering.

British baking traditions shine through in this timeless recipe that connects generations of home cooks.

Careful technique transforms simple ingredients into an extraordinary experience.

Slice, savor, share this masterpiece – and let social media followers marvel at your baking prowess by liking, commenting, and spreading cake love across digital platforms.

What Makes Mary Berry’s Pineapple Upside Down Cake Shine

• Effortless Sweet Elegance: This Mary Berry Pineapple Upside Down Cake delivers professional-level dessert with surprisingly simple steps that even beginner bakers can master confidently.
• Tropical Texture Symphony: The cake combines soft, springy sponge with caramelized pineapple rings, creating a delightful contrast between moist cake and slightly crispy fruit layer that dances on your palate.
• Quick Crowd-Pleasing Dessert: Requiring just one hour from start to finish, this recipe transforms basic ingredients into a stunning centerpiece perfect for family gatherings, afternoon tea, or spontaneous sweet cravings without complicated techniques.
• Nutritionally Balanced Treat: At 290 calories per serving, the cake offers a moderate indulgence that balances sweet satisfaction with reasonable portion control, making it a guilt-free dessert option for those watching their intake.

Ingredients for Mary Berry’s Pineapple Upside Down Cake

• Butter: Helps create a rich, golden base and prevents sticking.
• Dark Brown Sugar: Provides a deep caramel-like sweetness and helps form the sticky topping.
• Pineapple Rings: Fresh, canned rings work best for a classic, vibrant presentation.

• All-Purpose Flour: Provides the cake's structure and tender crumb.
• White Sugar: Adds sweetness and helps with cake texture.
• Baking Powder: Ensures the cake rises and becomes light and fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Whole eggs separate into whites and yolks for a light, airy texture.
• Pineapple Juice: Adds moisture and fruity flavor to the cake.
• Vanilla Extract: Provides warm, rich background flavor to complement the pineapple.

How to Bake Mary Berry’s Pineapple Upside Down Cake

Step 1: Prepare the Oven and Pan

Warm up the oven to 400°F (205°C). Melt butter and gently coat the inside of a 9-inch cake pan with a light brush of melted butter.

Step 2: Create the Caramel Pineapple Base

• Melted butter
• Dark brown sugar
• Pineapple juice

Spread this mixture across the bottom of the cake pan. Artfully place pineapple rings on top of the mixture.

Step 3: Prepare the Dry Ingredients

• Flour
• Salt
• White sugar
• Baking powder

Separate the eggs and whip the egg whites until they form stiff, glossy peaks.

Step 4: Mix Wet Ingredients

• Pineapple juice
• Vanilla extract
• Remaining melted butter

Blend these with the dry ingredient mixture.

Step 5: Combine and Bake

Softly fold the whipped egg whites into the cake batter. Pour the batter over the pineapple layer in the cake pan. Bake in the preheated oven for 30 minutes or until the cake springs back when touched.

Step 6: Cool and Serve

Let the cake rest in the pan for 10 minutes. Place a serving dish over the pan and carefully invert it so the caramelized pineapple side faces upward. Serve and enjoy your delicious upside-down cake!

Tips for Nailing Mary Berry’s Pineapple Cake Recipe

• Transform Inverting: Slide a knife around the pan's edge to loosen caramel and ensure smooth cake release without breaking delicate design.
• Balance Caramel Coating: Mix butter and brown sugar thoroughly to create even, glossy caramel layer that won't burn or stick.
• Maximize Fruit Freshness: Pick pineapple rings at peak ripeness, patting dry to prevent excess moisture from making cake soggy.
• Prevent Batter Deflation: Fold egg whites using soft circular motions, maintaining their delicate structure and keeping cake light.
• Temperature Control Trick: Rest ingredients at room temperature for seamless blending and achieving perfect cake consistency.

Mary Berry Pineapple Upside Down Cake Recipe

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4.8 from 13 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Mary Berry’s pineapple upside down cake delivers classic British charm with caramelized golden rings nestled in a buttery, tender sponge. Nostalgic flavors and elegant presentation make this dessert a crowd-pleasing centerpiece for afternoon tea or family gatherings.

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Ingredients

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Main Ingredients:

• 1 fresh pineapple, peeled, cored, and sliced into rings
• 3 eggs
• 1 ½ cups (180 grams) all-purpose flour
• ¾ cup (170 grams) butter

Sweeteners:

• ¾ cup (165 grams) packed dark brown sugar
• ½ cup (100 grams) white sugar
• ¾ cup (180 milliliters) unsweetened pineapple juice

Baking and Flavoring Ingredients:

• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon vanilla extract

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Instructions

1. Thoroughly coat a 9-inch (23-centimeter) cake pan with melted butter, ensuring complete coverage to prevent sticking.
2. Create a delectable caramel base by whisking together 5 tablespoons of melted butter, dark brown sugar, and 1/4 cup (60 milliliters) of pineapple juice until smooth and well-combined.
3. Pour the caramel mixture into the prepared pan, distributing it evenly across the bottom, then artfully position pineapple rings to create an attractive pattern.
4. In a large mixing bowl, sift together flour, salt, white sugar, and baking powder to eliminate any potential lumps and ensure uniform ingredient distribution.
5. Separate egg whites and yolks with precision. Whip the egg whites using an electric mixer until they form stiff, glossy peaks that hold their shape.
6. Beat two egg yolks until they transform into a pale, creamy yellow color. Incorporate the remaining 1/2 cup (120 milliliters) of pineapple juice, vanilla extract, and remaining melted butter into the yolks.
7. Gradually fold the liquid mixture into the dry ingredients, stirring until just combined to maintain the batter’s light texture.
8. Gently incorporate the whipped egg whites into the batter, using a folding motion to preserve the air bubbles and ensure a fluffy consistency.
9. Carefully pour the batter over the arranged pineapple rings, spreading it evenly to cover the entire surface.
10. Place the cake pan in a preheated oven at 400°F (205°C) and bake for approximately 30-35 minutes, or until the cake springs back when lightly touched and develops a golden-brown surface.
11. Remove from the oven and allow the cake to cool in the pan for 10 minutes, which helps the caramel layer set slightly.
12. Prepare a serving plate larger than the cake pan. Place the plate over the pan and swiftly invert the cake, allowing the pineapple design to be revealed. Let the cake rest for a few moments before carefully lifting the pan.

Notes

• A stunning dessert that magically transforms humble ingredients into a caramelized masterpiece.
• Whipping egg whites separately guarantees an incredibly light, cloud-like cake texture.
• Ripe pineapple rings deliver an intense tropical burst of flavor that elevates the entire experience.
• Room temperature ingredients create a silky-smooth batter that bakes into perfect golden perfection.
• An effortless recipe that looks professionally crafted but requires minimal culinary skills.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: UK

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg