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Photo of Upside-down pineapple cake by WW

Upside-down pineapple cake

Total Time
55 min
25 min
30 min
With caramelised pineapple and a hint of coconut, this is a tropical afternoon tea treat.


Reduced fat oil spread

120 g

Brown sugar

¼ cup(s), (55g)


300 g, thinly sliced

Caster sugar

½ cup(s), (110g)


1 medium

Reduced-fat evaporated milk

cup(s), coconut-flavoured

White self-raising flour

1¼ cup(s), (185g)


  1. Preheat oven to 180°C. Lightly spray a 20cm (base measurement) round cake tin with oil. Line the base and side with baking paper. Place 40g of the spread in a small microwave-safe bowl and cook on high (100%) for 20 seconds or until melted. Stir in the brown sugar. Pour the mixture evenly over base of the prepared tin. Set aside for 10 minutes or until set. Arrange pineapple over the base of the tin.
  2. Using an electric mixer, beat the caster sugar and remaining spread in a bowl until light and fluffy. Add the egg and beat until combined. Fold in the evaporated milk and flour, alternately, until combined.
  3. Spread the mixture evenly over the pineapple and smooth the surface. Bake for 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside in the tin for 10 minutes to cool slightly before turning onto a wire rack to cool completely.