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Pineapple Upside Down Sandwich Cake

Two layer sponge cake with a retro pineapple top, filled with jam and cream

Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16
Author thebakingexplorer


  • 2 tbsp Caster sugar
  • 12 Glace cherries
  • 432 g Tin of pineapple rings in juice
  • 240 g Butter melted
  • 250 g Golden caster sugar
  • 4 Eggs large
  • 1 tsp Vanilla extract
  • 300 g Self raising flour
  • 300 ml Double cream whipped
  • 170 g Strawberry jam


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line two 8" sandwich tins

  2. Drain the juice from the pineapple rings into a bowl until you have 100ml, then discard the rest

  3. Sprinkle the bottom of one cake tin with the caster sugar, then arrange the pineapple rings and glace cherries in a pattern on top

  4. To the pineapple juice add the melted butter and golden caster sugar and mix together

  5. Then add the eggs and vanilla extract, and mix in

  6. Then add the self raising flour, mix well and divide the mixture between the two cake tins. Use scales for accuracy if needed

  7. Bake the cake for 30-35 minutes until golden brown and a skewer inserted comes out clean. Remove from the tins and leave to cool fully

  8. Spread the jam onto the non-pineapple sponge, then pipe of spread the cream on top of the jam. Then top with the pineapple sponge

  9. Serve immediately, store any leftovers in the fridge and eat within 2 days