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Photo of Pineapple and date upside down slice by WW

Pineapple and date upside down slice

Total Time
40 min
15 min
25 min
Fresh dates give this pineapple upside down slice a rich caramely sweetness that’s perfect for beating the mid-winter chill


Brown sugar

¾ cup(s), (165g), dark

Canned pineapple in natural juice, drained

425 g, halved

Reduced fat oil spread

125 g

Vanilla bean paste

1 tsp


2 medium

Plain flour

¾ cup(s), (110g)

White self-raising flour

½ cup(s), (75g)

Bicarbonate of soda

½ tsp

Skim milk

cup(s), (160ml)

Fresh dates

8 individual, seeded, coarsely chopped


  1. Preheat oven to 180°C. Lightly spray a 20cm x 30cm slice tin with oil. Line the base and sides with baking paper.
  2. Sprinkle the base with ¼ cup of sugar and arrange the pineapple on top.
  3. Use an electric beater to beat the canola spread, remaining sugar and vanilla in a bowl until light and fluffy. Beat in the eggs, 1 at a time until combined. Sift the combined flour and bicarbonate of soda over the egg mixture. Add the milk and stir until just combined. Fold through the date.
  4. Spoon the mixture over the pineapple. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes before turning onto a serving plate.
  5. Serve warm or at room temperature.


SERVING SUGGESTION: Light cream or for an 'adults only' added kick, drizzle the slice as soon as you turn it out of the tin with 1½ tablespoons of dark rum.