Caribbean Pineapple and Rum Upside-down Cake
A buttery sponge baked over caramelised pineapple rings and a rum-brown sugar topping, flipped out while still warm.
- Time1 hr 5
- LevelMedium
- Costabout £0.56 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Melt the 75 g butter and brown sugar in a small pan over a low heat for 2 minutes, stir in the rum, and pour into a lined 20 cm round cake tin (not loose-based).
2 min - 2
Arrange the pineapple rings over the sugar mixture. Put a cherry in the middle of each ring.
- 3
Beat the softened butter and caster sugar for 3 minutes until fluffy. Beat in the eggs one at a time, then the vanilla.
3 min - 4
Fold in the flour and baking powder, then stir in the milk to a soft dropping consistency. Spoon over the pineapple and level.
- 5
Bake for 35 to 40 minutes, until golden and a skewer comes out clean.
40 min - 6
Rest for 5 minutes, run a knife around the edge, and turn out onto a plate while warm. Serve with cream or custard.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
