Pineapple Upside Down Cake

An absolutely classic retro pud - gorgeous served warm with vanilla ice cream!

This recipe uses 100g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance

30 mins
Makes 6 portions
Suitable for home freezing


  • For the topping:
  • 50g butter
  • 50g soft light brown sugar
  • 7 pineapple rings in juice, drained and juice reserved
  • 7 glacé cherries
  • For the cake:
  • 100g butter
  • 100g golden caster sugar
  • 100g Juvela Gluten Free White Mix
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 medium eggs
  • Method

    1. Preheat oven to 180°C/160°C Fan/350°F/Gas Mark 4.
    2. For the topping, beat butter and sugar together until light and creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin.
    3. Arrange pineapple rings on top, then place glacé cherries in the centres of the rings.
    4. For the cake, place all ingredients in a large bowl along with 2 tbsp of the pineapple juice and beat together until light and fluffy.
    5. Spoon into the tin and spread mixture on top of the pineapple.
    6. Bake in a preheated oven for approx. 30 mins. Leave to stand for 5 mins, then turn out onto a plate. Perfect served warm with vanilla ice cream.