Photo of Piña colada pineapple upside-down cake by WW

Piña colada pineapple upside-down cake

Points® value
Total Time
55 min
15 min
40 min
Made with sweet pineapple, zesty lime and a dash of rum, this cake is packed with cocktail-inspired tropical flavours


Low Fat Spread

280 g, (275g plus 1 teaspoon for greasing)

Light Brown Sugar

175 g


30 ml

Pineapple in juice, drained

12 ring(s)

White Self Raising Flour

175 g

Egg, whole, raw

4 medium, raw

Skimmed Milk

100 ml

Baking powder

1½ teaspoon(s), level


1 zest(s) of 1, large

Desiccated Coconut

1 tablespoon(s), flakes


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 22cm x 30cm cake tin with spread and line the base with baking paper.
  2. Melt 100g of the spread in a pan over a medium heat, then stir in 50g of the sugar. Add the rum and bring to a gentle boil. Cook for 3-4 minutes, stirring, until thickened.
  3. Pour the caramel into the prepared cake tin, ensuring the base is covered, then arrange the pineapple slices over the top.
  4. Melt the remaining spread and put in a large bowl with the remaining sugar and the flour, eggs, milk, baking powder and half of the lime zest. Beat, using a hand-held electric whisk, until smooth. Pour the batter over the pineapple slices and level using a spatula. Bake for 35 minutes until a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 15 minutes, then invert it onto a serving platter. Gently peel off and discard the baking paper.
  5. Meanwhile, toast the coconut flakes in a small dry frying pan over a medium heat for 2-3 minutes until golden. Let cool completely.
  6. Decorate with the coconut flakes and remaining lime zest, then serve.