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Spiced Pineapple Upside-Down Cake | Makes 12 Slices

Spiced Pineapple Upside-Down Cake | Makes 12 Slices

Bake at Home | with Salted Caramel Frosting
4.0(37)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
1671 kcal
Protein
: 
27.4g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Soya
  • Egg
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 traces of: Soya, Egg, Milk)

4 sachet(s)

Ground Cinnamon

100 grams

Cream Cheese

(Contains: Milk)

Not included in your delivery

3 unit(s)

Egg

120 milliliter(s)

Water

6 tbsp

Vegetable Oil

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
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl

Instructions

PDF
Prep the Pineapple
1

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 rings in a single layer on top of the caramel

Make the Cake Mix
2

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
3

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.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Soft and juicy with pineapple, though some found the caramel and cinnamon flavours subtle. Tastes better on the second day.
  • Ease of prep: Simple enough for children to make, though achieving the photo-perfect presentation can be challenging.
  • Suggestions: Consider serving with custard for extra indulgence. Experiment with pineapple placement to prevent sinking.
  • Next-day meals: Store carefully; some found it became soggy when kept in a cake tin.
AI-generated from customer reviews
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