Pineapple Upside Down Cake

  • 10MINS
  • 30MINS
  • 187KCAL

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!

Easy Peasy Pineapple Upside Down Cake pinchofnom.com
4

NutritionPer Serving

  • Calories187
  • Carbs29g
  • Protein4.1g
  • Fat5.9g
  • Saturates1.4g
  • Sugars8.3g

Pineapple Upside Down Cake - Pinch of Nom Slimming Recipes

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.

How Weight Watchers friendly is this Pineapple Upside Down Cake recipe?

  • You need to count 5 Points per portion of this Pineapple Upside Down Cake recipe if you’re on WW Green.
  • You need to count 5 Points per portion of this Pineapple Upside Down Cake recipe if you’re on WW Blue.
  • You need to count 4 Points per portion of this Pineapple Upside Down Cake recipe if you’re on WW Purple.

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!

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 1 pinchofnom.com

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 2 pinchofnom.com Step 2 pinchofnom.com

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 5 pinchofnom.com

Step 6

Cut into 8 pieces and serve with custard, or your choice of accompaniment. You can even serve this cold!

Pineapple Upside Down Cake - Pinch of Nom Slimming Recipes

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:

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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.

Our NEW cookbook Everyday Light is OUT NOW!

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
WW Points
  • 5 Green
  • 4 Blue
  • 4 Purple

Ingredients

  • 8 tinned pineapple rings drained
  • 8 glace cherries halved
  • 100 g self-raising flour
  • 100 g reduced fat spread
  • 75 g granulated sweetener
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tbsp caster sugar

24cm cake tin

Electric hand whisk

Blow torch or grill

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  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.
  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.
  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.
  4. Once cooked, leave to stand in the tin for 2 minutes, then turn out onto a plate.
  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.
  6. Cut into 8 pieces and serve with custard, or your choice of accompaniment. You can even serve this cold!

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Recipe notes

Tip: Keep covered in the fridge for 2-3 days!

Love this Pineapple Upside Down Cake recipe? Tag us!

Our NEW cookbook Everyday Light is OUT NOW!

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6 comments

See what others have to say

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?

Reply

    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!

    Reply

StaceySaturday 7th March 2020

Reduced fat spread cheese spread ??????

Reply

    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.

    Reply

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.

Reply

    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.

    Reply

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