Pineapple Under-the-Sea Upside Down Cake | Bake at Home
Makes 12 Slices | Inspired by SpongeBob SquarePants
- Milk
- Cereals containing gluten
- Wheat
- Soya
- Egg
- Milk
- May contain traces of allergens
This golden treat flips dessert on its head! Sweet pineapple, cinnamon and salted caramel crown a fluffy sponge with rich frosting. A tropical delight with a fun fact inside - just like the original “spider cake,” named after the cast iron pans with legs it was once baked in. Sweet, sunny and full of character.
Ingredients
1 tin(s)
Pineapple Rings
120 grams
Salted Caramel Sauce
(Contains: Milk)
1 pack(s)
Velvety Vanilla Cake Mix
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Egg, Milk)
4 sachet(s)
Ground Cinnamon
100 grams
Ricotta Cheese
(Contains: Milk)
Not included in your delivery
3 unit(s)
Egg
120 milliliter(s)
Water
6 tbsp
Vegetable Oil
Utensils
Instructions
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 sauce.
a) In a large bowl, combine the cake mix, cinnamon and 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.
c) Bake on 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: A few crumbs are okay. The cake with the pineapple rings in the bottom may take 5-10 mins longer.
a) Once baked, allow the cakes to cool completely before removing from the tins.
b) While the cakes cool, combine in a medium bowl the ricotta and half the remaining salted caramel sauce.
c) Once the cakes are completely cool, gently spread the salted caramel frosting over the top of the cake without the pineapple rings.
d) Stack the cake with the pineapple rings on top of salted caramel frosting, pineapple side facing upwards.
e) Drizzle over the remaining salted caramel sauce to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The cake was tasty, with the pineapple and caramel sauce combination working particularly well.
- Ease of prep: Some found the pre-mixed cake ingredients convenient, while others preferred mixing from scratch for better taste.
- Suggestions: Consider adding more pineapple between cake layers and doubling the ricotta filling for extra flavour.
- Portions: The cake might be improved by reducing the sponge and increasing fruit and cream components.
