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+ servings

Pineapple Upside Down Cake

  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 187
  • Carbs 29G
  • WW Points:
  • 5 Green
  • 4 Blue
  • 4 Purple
8 Servings


  • 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


  1. 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.

  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!