Mary Berry Pineapple Upside-down Cake

There’s something oddly nostalgic about pineapple upside-down cake. For me, it’s one of those bakes that transports me straight back to 90s school dinners—except this time, I’m in charge of the sugar and it’s actually good. The first time I tried Mary Berry’s version, I was smug—“oh this’ll be easy,” I thought. But then… the sugar stuck, the pineapple collapsed into the sponge, and my top came out looking like a pineapple-themed crime scene.

Second time round, I made a few small tweaks, and it worked so much better—golden on the edges, sticky with just the right amount of syrupy glaze, and that classic chewy-sweet topping we all pretend we’re too grown-up for but secretly love. Let me show you how I fixed it.

What Makes This Recipe Special

Mary’s version is brilliant because it’s streamlined—no faff, one bowl, and you’re not creaming butter for ages. The big secret? The balance of pineapple juice in the batter. Most recipes either skip it or overdo it, but the one tablespoon here makes the sponge beautifully soft without turning it soggy.

Also: using margarine straight from the fridge? I didn’t believe it would mix well—but it did. You get a denser crumb (in a good way), and the cake holds the topping better.

INGREDIENTS + WHY THEY MATTER

• Self-raising flour – Lightens the batter just enough. I tried plain once with baking powder—it came out a bit stodgy.
• Fridge-cold margarine – Keeps the batter stable so it doesn’t overwhip. Butter works, but margarine gives that school-dinner retro flavour.
• Caster sugar – Dissolves quickly and gives a fine crumb.
• Egg – Binds and lifts. Room temp helps it blend better.
• Pineapple juice (1 tbsp) – Adds sweetness and tang. Too much makes it wet, so stick to just one spoon.
• Light muscovado sugar – Melts into a buttery syrup base. I once used dark brown and it was too treacly.
• Canned pineapple slices – Soft, sweet, and consistent. Fresh didn’t work—it dried out too much.
• Glacé cherries – Optional, but they make it feel like a proper 70s party.

Making It Yours (Without Ruining It)

• No egg? A tablespoon of plain yoghurt worked well for me in a pinch.
• Gluten-free? I tested with Doves Farm self-raising GF blend—still tasty, just slightly crumblier.
• Dairy-free? Use a plant-based margarine (I tried Pure)—no major difference.
• Want it tropical? Swap half the pineapple with sliced mango. Wild, but it kind of works.
• Don’t like cherries? Just leave them out. I won’t tell Mary.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pineapple stuck to tin	Didn’t grease it properly	Butter + flour the tin well (no skimping!)
Topping too runny	Used too much juice	Drain pineapple really well before baking
Cake collapsed in middle	Batter was too wet	Stick to the 1 tbsp juice—don’t eyeball it

HOW TO MAKE MARY BERRY’S PINEAPPLE UPSIDE-DOWN CAKE

1. Preheat the oven to 190°C (170°C fan). Grease a 7-inch round cake tin—not a springform, or the syrup leaks everywhere. I learned the sticky way.
2. Sprinkle 50g light muscovado sugar into the base of the tin.
3. Layer 4 pineapple rings on top, with a cherry in the centre of each.
4. Mix the batter: Put 75g self-raising flour, 85g cold margarine, 75g caster sugar, 1 beaten egg, and 1 tbsp pineapple juice in a bowl. Beat until smooth. That’s it—no stages, no creaming.
5. Spoon the batter gently over the fruit. Smooth the top—don’t press too hard or the fruit shifts.
6. Bake for 25 minutes until golden and springy. A skewer should come out clean.
7. Cool for 20 minutes in the tin. This helps the syrup settle before turning out. Then flip onto a plate. (Use oven gloves—ask me how I know.)

TIPS FROM MY KITCHEN

• I drain the pineapple slices on kitchen towel for 10 mins to avoid soggy bottoms.
• My oven runs hot, so I check at 22 minutes.
• If the top isn’t golden enough, I pop it under the grill for 30 seconds—watch it like a hawk.
• I serve it warm with extra pineapple juice drizzled over. It’s a cheat’s glaze, and it’s lovely.

STORAGE + SERVING

• Fridge: Keeps 3 days, but the topping gets stickier (not a bad thing).
• Freezer: Slice and wrap individually. Defrost in the fridge overnight, reheat gently.
• Serve with: Double cream, vanilla ice cream, or—my favourite—a dollop of Greek yoghurt for contrast.

FAQs – Real Query Answers

Q: Can I use fresh pineapple instead of canned?
A: I tested it—looks gorgeous, but dries out too fast. Stick with canned unless you’re roasting it first.

Q: Can I make this the day before?
A: Yes, just store in the tin and turn out when ready to serve. Reheat gently if you want it warm.

Q: What if I only have a springform tin?
A: You can use it, but wrap the outside in foil to stop the syrup leaking. I still prefer a solid tin.

Q: Why did my fruit float up into the batter?
A: Usually means your batter was too thin. Check the amount of juice—and don’t overmix.

Try More Recipes:

• Mary Berry Death By Chocolate Cake Recipe
• Mary Berry ​Chocolate Chip Brownies
• Mary Berry Pound Cake
• Mary Berry Boozy Fruit Cake Recipe