Pineapple Upside Down Pudding

Have you ever come across this amazing blog?


If you have, then perhaps you already know that today is National Pineapple Upside-down Cake Day – in the US, I presume, but why limit it to one continent?! This should be a World Day!


This is my Mum’s recipe, and is still one of my favourite puddings – so simple, quick and delicious!

Mum’s Pineapple Upside Down Pudding


  • 1 small can of pineapple rings
  • 5 or 6 glacé cherries
  • 2 tbsps brown sugar
  • 100g (7 tbsps) butter
  • 100g (4/5 cup) SR flour
  • 100g (3 1/2 oz) sugar
  • 2 eggs
  • extra butter for greasing tin

Generously grease a 20cm (8 inch) sandwich tin with the extra butter and sprinkle the brown sugar all over, including the sides. Arrange 4 pineapple rings on top and put half a glacé cherry in the centre of each ring and the gaps between. Preheat oven to 180°C.

Beat butter and sugar until light and creamy, add eggs slowly and then sift and fold in the flour carefully. Spread the batter over the pineapple rings and bake for 20-25 minutes. Turn out onto a plate and serve hot with cream.




30 thoughts on “Pineapple Upside Down Pudding

  1. My mom used to make Pineapple Upside Cake in a cast iron skillet! What a delicious recipe and nostalgic memory!

    • Part of the attraction is the nostalgia, but sometimes the simple old-fashioned puds really are the best… 😀 Glad I could stir up some old memories!

  2. Ananas ist immer willkommen. Du solltest wirklich überlegen, ob du nich Koch-, Backbücher herausgeben möchtest. Hier an dieser Stelle freut es mich aber auch 🙂
    Wir haben Sonne und ein Frühlings-Wochenende vor uns.

    • I think there are so many new recipes out there that we forget about the traditional favourites. Make one soon Christina, and it will take you back in time! 😀

    • It seems everyone loves this. It really should have a “World Day” and not just a national one. I had no idea how popular it is in the States and Canada too! 😀

  3. This reminds me of trying to make my Mom’s Upside Down Pineapple Cake. Well, I had all the ingredients ready, but poured the batter into the pan before I placed the pineapple rings on the bottom. So, my cake became known as the Right-Side Up Cake. I made a crushed pineapple glaze with cherries making an icing I drizzed on top.

    • Oh Mary, this made me laugh… you know it ALMOST happened to me this time too! My batter was just about to drop into the pan, when I realized something was missing! LOL!

  4. I love that whenever I see this recipe it’s always “mum’s” or “gran’s”! My mum would make it too when I was little but you never see it around anymore. I say bring it back 🙂

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