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Pineapple Upside-Down Cake, My Way

Pineapple Upside-Down Cake
Pineapple Upside-Down Cake

There was a real feeling of warmth and promise in the air this weekend - I hope it was lovely where you are too.

So this Cake Monday I decided to turn an old-fashioned classic into something a little fresher, with the addition of fresh garden mint, a dash of rum and some fresh berries. Hope you like my take on a Pineapple Upside-Down Cake. It’s almost like a cocktail but in cake form.

You can leave out the rum out of the sponge batter and replace with milk but the alcohol evaporates when cooking so no worries if you’re baking for those who can’t drink.


  • 225g softened butter or margarine
  • 175g soft light brown sugar
  • 3 large free range eggs
  • 1 tablsp rum (white or dark) or milk if not using rum
  • 250g self-raising flour
  • Tin pineapple slices - you will need between 6-8 slices. Reserve the juice.
  • Fresh raspberries

Mint Syrup

  • Reserved pinepple juice from above
  • Sprigs fresh mint, lightly smashed with rolling pin or pestle & mortar
  • 50g caster sugar


  1. Preheat oven to 170C / Gas Mark 3. Lightly butter a 20cm springform or loose-bottomed cake tin. Line the bottom with a circle of baking parchment.
  2. Beat together the butter and sugar with an electric mixer until light and fluffy. In a small bowl or jug, lightly beat the eggs with the rum or milk.
  3. Gradually add the beaten egg mix to the butter sugar mix until well combined.
  4. Sift in the flour then fold gently in to the mix until well combined.
  5. Lay the pineapple circles onto the base of the prepared tin and stud with the raspberries (see image below).
  6. Carefully spoon the batter over the fruit base and smooth the top before placing in the preheated oven to bake for approx 45mins. It is ready when a skewer inserted comes out clean and the sponge is a golden brown.
  7. While cake is in the oven, make the syrup by placing the ingredients in the small saucepan. Gently bring to boil, making sure sugar is dissolved. Allow to simmer for at least 5 minutes until the syrup reduces a becomes a little thicker. Strain the syrup through a sieve before using.
  8. When the cake is removed from the oven, run a knife carefully around the edge to release. Pop a plate on top and gently flip the tin over so cake turns out with the fruit layer facing upwards. Brush the syrup over the top to glaze and keep the sponge moist.
  9. Lovely with cream, creme fraiche, custard or a cocktail!!
Layer fruit on bottom of tin before adding sponge

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