Spiced Pineapple Upside-Down Cake
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Spiced Pineapple Upside-Down Cake

with Salted Caramel Frosting | Perfect for Sharing

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

4 sachet(s)

Ground Cinnamon

120 grams

Salted Caramel Sauce

(Contains Milk)

1 pack(s)

Velvety Vanilla Cake Mix

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

100 grams

Cream Cheese

(Contains Milk)

Not included in your delivery

3 unit(s)


6 tbsp

Vegetable Oil

120 milliliter(s)



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.


Baking Paper
Large Bowl
Medium Bowl



a) Preheat your oven to 180°C/160°C fan/gas mark 4. Line 2 8''/20cm round cake tins with baking paper.

b) Remove the pineapple from the tin [keep the tin and juice for later].

c) Drizzle one third of the salted caramel 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


b) In a large bowl combine the cake mix, cinnamon, reserved pineapple juice eggs, water and vegetable oil (see pantry for amounts). Gently stir until fully incorporated, 2-3 mins.

c) 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 pineapples in the bottom may take 5-10 minutes longer

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


a) While the cakes cool, in a medium bowl, combine 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 plain vanilla cake.

c) Stack the pineapple cake on top of salted caramel frosting, pineapple side pointing up, then drizzle over the remaining salted caramel to finish.


Meal right image

Explore Similar Recipes

Meal left image