Oma’s upside down pineapple cake

Oma’s upside down pineapple cake

From Pasta to Pancakes
Claire Peters

Oma, my grandmother, is making a huge feature in this book, but her recipes are totally extraordinary. This is easy peasy, and canned pineapples are really cheap and readily available. This would be perfect after a student Sunday lunch, or just after a weekday dinner.


Quantity Ingredient
150g butter
150g caster sugar
2 x 220 g cans pineapple slices
50g glace cherries
110g self raising flour
2 medium eggs, beaten
1 tablespoon golden syrup, (optional)
or 1 tablespoon honey, (optional)


  1. Preheat the oven to 170°C. Find a baking tin about 23 cm across and 4 cm deep. A springform tin would be ideal. Grease the tin with 25 g of the butter.
  2. Sprinkle in 25 g of the caster sugar.
  3. Drizzle in the golden syrup or honey. This is just delicious, but don’t panic if you don’t have any, it’s fine to leave it out.
  4. Arrange the pineapple rings in the dish. Don’t throw away the pineapple juice as you may need it later. Fill any holes with bits of pineapple. Put the glacé cherries inside the pineapple rings.
  5. In a separate bowl, cream together the remaining butter and caster sugar.
  6. Tip in the self raising flour and make a well for the eggs, then beat well.
  7. The mixture should have a good spreading consistency. If it seems too dry, however, add 1–2 tablespoons of the pineapple juice.
  8. Spread the batter evenly over the pineapples and bake for 20 minutes.
  9. Remove the tin from the oven and insert a skewer into the sponge. If your skewer comes out clean, then the pudding is ready, if not, put it back in the oven for a further 5–10 minutes before testing again. When ready, the sponge should be firm and golden. Leave it to cool for 5–10 minutes.
  10. Remove the sides of the tin, put a plate upside down over the sponge and flip your pudding onto the plate. The pineapples will be on top and the sponge on the bottom.


  • The cake will keep in an airtight container, such as a biscuit tin, for 3–4 days.

Serving suggestions:

  • Delicious with ice cream, cream and custard. If you don’t want to use pineapples, you could use pears or plums. You could also add 2 tablespoons of cocoa powder to the batter to make a chocolate sponge – this is delicious with pears. You can also cook the pudding in the morning, put it in the fridge and then bung it back in the oven for 5–10 minutes at 150°C just before you want to serve it.
student cooking
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