Spiced pineapple upside-down cake

Spiced pineapple upside-down cake

This spiced take on a classic pineapple upside down cake is the perfect old-school dessert.

4 out of 5 stars(2) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 100g golden syrup
  • 1 small red chilli, halved and deseeded
  • 425g can pineapple slices in fruit juice, drained
  • 100g soft unsalted butter
  • 150g caster sugar
  • 3 Waitrose British Blacktail medium Free Range Eggs
  • 150g plain flour
  • 100g soured cream
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger


  1. Preheat the oven to 180°C, gas mark 4. Grease a 20cm round loose-bottomed cake tin and line with parchment paper. Pour the golden syrup into a small saucepan with the chilli and heat for a few minutes to gently infuse the syrup with the chilli. If you would prefer a little more heat, leave the chilli in the syrup for longer. Pour half of the syrup into the bottom of the cake tin, tilting the tin to spread it evenly.

  2. Pat the pineapple slices with kitchen paper to remove as much excess liquid as possible. Arrange 6 of the rings in the base of the tin on top of the syrup in a single layer.

  3. Using a handheld electric whisk, cream the butter and sugar together for a minute until light and fluffy. Beat in the eggs one at a time, adding 1 tbsp of flour after each addition. Stir in the soured cream and mix well. Mix together the remaining flour, baking powder and spices, then add a little at a time to the mixture, folding it in carefully until well combined. Chop the remaining pineapple and stir it into the mixture.

  4. Spoon into the tin on top of the pineapple and level the top. Bake in the centre of the oven for 35-40 minutes or until a skewer inserted into the centre comes out clean. If the cake starts getting a bit too golden, cover with a sheet of parchment. Cool in the tin for 10 minutes before turning out onto a serving plate. Remove the chilli from the remaining syrup, then serve warm ready to pour over the cake. Delicious warm with crème fraîche or ice cream.


Typical values per serving when made using specific products in recipe


1,474kJ/ 352kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars