Spiced Pineapple Upside-Down Cake | Aprox. 12 slices
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Spiced Pineapple Upside-Down Cake | Aprox. 12 slices

Spiced Pineapple Upside-Down Cake | Aprox. 12 slices

Bake at home | with Salted Caramel Frosting

Baking just got easier with this delicious Spiced Pineapple Upside-Down Cake made using Betty Crocker's cake mix. This light and fluffy sponge, layered with pineapple rings and complete with a mouthwatering layer of salted caramel frosting, is sure to impress guests.

Egg(s) not included
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time50 minutes
Cooking time25 minutes


serving amount

1 tin(s)

Pineapple Rings

120 grams

Salted Caramel Sauce

(Contains Milk)

1 pack(s)

Velvety Vanilla Cake Mix

(Contains Cereals containing gluten May contain Soya, Egg, Milk)

4 sachet(s)

Ground Cinnamon

100 grams

Cream Cheese

(Contains Milk)

Not included in your delivery

3 unit(s)


120 milliliter(s)


6 tbsp

Vegetable Oil


Nutritional information

Energy (kJ)6990 kJ
Energy (kcal)1671 kcal
Fat77.4 g
of which saturates25 g
Carbohydrate216.2 g
of which sugars142.4 g
Protein27.4 g
Salt3.84 g
Always refer to the product label for the most accurate ingredient and allergen information.




Prep the Pineapple

a) Preheat your oven to 180°C/160°C fan/gas mark 4. Line two 8''/20cm round cake tins with baking paper.

b) Remove the pineapple rings from the tin (keep the tin and pineapple juice for later).

c) Drizzle one third of the salted caramel sauce into 1 of the cake tins, ensuring it covers the bottom of the tin fully. 

d) Place the pineapple slices in a single layer on top of the caramel

Make the Cake Mix

a) In a large bowl, combine the Betty Crocker cake mix, cinnamon, the pineapple juice from the tin with the eggs, water and vegetable oil (see pantry for all three amounts). Gently stir until fully combined, 2-3 mins.

b) Divide the cake mixture between your lined cake tins and pop onto the middle shelf of your oven until risen and golden, 22-27 mins, or until a rounded knife inserted in the centre comes out clean. TIP: The cake with the pineapple rings in the bottom may take 5-10 mins longer.

c) Once baked, allow the cakes to cool completely before removing from the tins.

Assemble and Serve

a) While the cakes cool, combine in a medium bowl the cream cheese and half the remaining salted caramel sauce.

b) Once completely cooled, gently spread the salted caramel frosting over the top of the cake without the pineapple rings.

c) Stack the cake with the pineapple rings on top of salted caramel frosting, pineapple side facing upwards.

d) Drizzle over the remaining salted caramel sauce to finish.


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