Pineapple Upside Down Cake
We've gone a bit retro with this dessert – but you'll love it! We've vamped it up a little by adding a caramelised top which adds a crunch and amazing flavour to the pineapple. Serve it warm with custard, or cold just as it is!
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NutritionPer Serving
- Calories187
- Carbs29g
- Fat5.9g
- Saturates1.4g
- Sugars8.3g
- Protein4.1g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This Pineapple Upside Down Cake is our take on a 70’s classic – but with a twist! It’s perfect if you’re counting calories or following a plan like Weight Watchers.
We’ve gone a little bit retro with this Pineapple Upside Down Cake! Our slimming friendly version of this classic dessert has a caramelised top to vamp it up a little bit. This makes it look super impressive and also helps to add crunch and an amazing flavour to the pineapple!
Our Pineapple Upside Down Cake makes the perfect winter dessert when served warm with custard, or you can also enjoy it cold just as it is!
What diets is this Pineapple Upside Down Cake suitable for?
This Pineapple Upside Down Cake recipe can be made dairy free as long as you swap out the following ingredients for dairy free versions;
- Reduced fat spread
It can also be made gluten free by swapping the following ingredients out for gluten free alternatives;
- Self raising flour
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Pineapple Upside Down Cake?
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You can find all of the ingredients for this recipe in your local supermarket.
We’ve also used a blowtorch to caramelise the top of this Pineapple Upside Down Cake, but if you don’t have one of these then you can use the grill instead!
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How many calories are in this Pineapple Upside Down Cake?
There are 187 calories per portion in this Pineapple Upside Down Cake, which means it falls into our Everyday Light category.
This Pineapple Upside Down Cake is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180ºC. Cut 4 of the pineapple rings in half and place evenly around the edges of the cake tin.
Place the remaining 5 pineapple rings onto the bottom of the cake tin. Place a halved glace cherry into the hole of each pineapple ring, and dot the others into any gaps. Set aside.
Step 2
Place all of the remaining ingredients (except the caster sugar) into a mixing bowl and mix thoroughly with an electric hand whisk, until light and fluffy. Pour over the pineapple in the cake tin.
Step 3
Bake the cake for 25-30 minutes until the top is golden brown. If you pop a skewer into the centre, it should come out clean.
Step 4
Once cooked, leave to stand in the tin for 2 minutes, then turn out onto a plate.
Step 5
Sprinkle the caster sugar over the pineapple rings on the top of the cake. Using a blow torch, melt the sugar until it is golden and bubbling. You could also use a hot grill to melt the sugar – be sure to turn the cake out onto a suitable tray or dish to do this.
Step 6
Cut into 8 pieces and serve with custard, or your choice of accompaniment. You can even serve this cold!
What could I serve with this Pineapple Upside Down Cake?
This Pineapple Upside Down Cake works really well when served hot with the following accompaniment, and as dessert to these dishes:
How do you know when Pineapple Upside Down Cake is cooked?
You should bake this Pineapple Upside Down Cake for around 25-30 minutes or until the top is golden brown. If you pop a skewer into the centre, it should come out clean.
You’ll need to melt the sugar on top of this cake until it’s golden and bubbling.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
Can you cook this Pineapple Upside Down Cake any other way?
We’ve used a blowtorch to melt the sugar on top of this Pineapple Upside Down Cake, but you could also use a hot grill to do this instead. You’ll need to make sure that you turn your cake out onto a suitable tray or dish to do this though!
How long can you keep Pineapple Upside Down Cake in the fridge?
You can keep this Pineapple Upside Down Cake covered in the fridge for 2-3 days.
Can I freeze Pineapple Upside Down Cake?
No, we don’t recommend freezing this recipe.
How do I reheat Pineapple Upside Down Cake?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 1 minute until piping hot.
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Pineapple Upside Down Cake
We've gone a bit retro with this dessert – but you'll love it! We've vamped it up a little by adding a caramelised top which adds a crunch and amazing flavour to the pineapple. Serve it warm with custard, or cold just as it is!
-
Prep Time
10 MINS
-
Cook Time
30 MINS
- KCals 187
- Carbs 29G
Instructions
- Pre-heat the oven to 180ºC. Cut 4 of the pineapple rings in half and place evenly around the edges of the cake tin. Place the remaining 5 pineapple rings onto the bottom of the cake tin. Place a halved glace cherry into the hole of each pineapple ring, and dot the others into any gaps. Set aside.
- Place all of the remaining ingredients (except the caster sugar) into a mixing bowl and mix thoroughly with an electric hand whisk, until light and fluffy. Pour over the pineapple in the cake tin.
- Bake the cake for 25-30 minutes until the top is golden brown. If you pop a skewer into the centre, it should come out clean.
- Once cooked, leave to stand in the tin for 2 minutes, then turn out onto a plate.
- Sprinkle the caster sugar over the pineapple rings on the top of the cake. Using a blow torch, melt the sugar until it is golden and bubbling. You could also use a hot grill to melt the sugar - be sure to turn the cake out onto a suitable tray or dish to do this.
- Cut into 8 pieces and serve with custard, or your choice of accompaniment. You can even serve this cold!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
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16 comments
See what others have to say
SallieSaturday 1st May 2021
Hi I don’t like cherries, can I put something else in its place…. What would you recommend?
HollyFriday 14th May 2021
Hey Sallie, you could try a raspberry or strawberry instead of the cherries or you could omit all together and just have the pineapple, hope that helps!
Zoe GatlandThursday 4th March 2021
Can you switch the low fat spread to fat free Greek yogurt? I’ve seen some mention they have swapped this in other baking recipes like the sweet potato brownies?
SharonFriday 5th March 2021
Hi Zoe, we wouldn’t recommend using fat free Greek yogurt instead of the fat in this recipe. This is because fat is an important ingredient in cake making as it helps support the structure of trapped air in the mixture. Trapping air in the mixture will give a light, well risen cake. Using yogurt could make the cake dense and solid. Thanks for your question and hope you enjoy the recipe.
Sally BrokenshawWednesday 11th November 2020
I love cooking but I’m not a baker. Thought I’d give this one a try and it turned out perfectly. So pleased. I used a square silicone baking dish and it didn’t stick at all.. lovely recipe
SharonThursday 12th November 2020
Hi Sally,
It’s great to hear that you’re so pleased with your Pineapple Upside Down Pudding! Thanks for letting us know.
Rachel BOWLERTuesday 18th August 2020
Cannot wait to try this recipe.
SharonThursday 20th August 2020
Hi Rachel, so glad you’re planning to try the Pineapple Upside Down Cake, we hope you enjoy it!
PhilMonday 6th July 2020
Can you use fresh pineapple rather than tinned?
HollyTuesday 7th July 2020
Hey Phil, yes the Pineapple Upside Down Cake works just as well with fresh pineapple just remember to alter the calories accordingly. Hope that helps!
KarikeSunday 15th March 2020
My cake didn’t rise and got completely stuck despite using a non-stick cake tin. I bake quite regularly and usually get excellent results. Where did I go wrong with this recipe – any ideas?
Holly LevellMonday 18th May 2020
Hi Karike, you could try lightly greasing your cake tin with a little extra reduced fat spread before you add the pineapple or add a circle of greaseproof paper to the bottom of the tine which should help. As for the rise of your cake don’t overmix the ingredients as this can create a dense batter that doesn’t get that same airy rise. Hope that helps!
StaceySaturday 7th March 2020
Reduced fat spread cheese spread ??????
Sharon FitzpatrickFriday 8th May 2020
Hi Stacey, this recipe doesn’t list reduced fat cheese spread in the ingredients list. It lists reduced fat spread, which refers to reduced fat spreads such as Flora. Thanks for getting in touch and hope this helps.
MikeSunday 1st March 2020
Hi, made your Pineapple upside down cake yesterday and it was great. Just one thing…the recipe calls for 75g of granulated sweetener…which is an entire full sized jar…coming in at about 300 calories! I used 10g and the cake was excellent. Are you referring to an old style granulated sweetener that looked and weighed just like real sugar? Haven’t seen that stuff in years.
LisaWednesday 6th May 2020
Hi Mike, glad you enjoyed the cake! Yes, we use crunchy, granulated sweetener that is equivalent weight to sugar. There are several brands available. We generally use Sukrin or Sugarly, but the powdered sweeteners work well too if you adjust the amounts.
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