Print

Jamie Oliver Pineapple Upside Down Cake

Jamie Oliver Pineapple Upside Down Cake
Print Recipe

Jamie Oliver’s Pineapple Upside Down Cake is a classic cake where pineapple slices and caramel are layered at the bottom of the pan, then topped with batter and baked. Once flipped, the fruit becomes a shiny, caramelised topping.

Ingredients

Scale

  • 6–8 pineapple rings (fresh or canned)

  • 100g brown sugar

  • 50g butter (for caramel)

  • 150g unsalted butter (for batter)

  • 150g caster sugar

  • 3 eggs

  • 150g self-raising flour

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla extract

  • 2 tablespoons milk

  • Maraschino cherries (optional, for decoration)

Instructions

Step 1: Prepare the Caramel Base

Melt butter in a baking tin over low heat. Add brown sugar and stir until dissolved and bubbling.

Step 2: Arrange the Pineapple

Place pineapple rings over the caramel. Add cherries in the center of each ring for a classic look.

Step 3: Make the Cake Batter

Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.

Step 4: Add Dry Ingredients

Fold in flour and baking powder gently. Add milk to loosen the batter slightly.

Step 5: Assemble the Cake

Pour the batter evenly over the pineapple layer. Smooth the top with a spatula.

Step 6: Bake

Bake at 180°C (350°F) for 35–40 minutes until golden and cooked through.

Step 7: Cool Slightly

Let the cake rest for 5–10 minutes after baking.

Step 8: Flip and Serve

Carefully invert onto a plate. The caramelized pineapple should sit beautifully on top.

Find it online: https://jamieolivereats.uk/pineapple-upside-down-cake/