Photo of Upside down pineapple oat cake by WW

Upside down pineapple oat cake

SmartPoints® value per serving
Total Time
45 min
10 min
35 min
We’ve used apple sauce to help keep this cake sweet


Calorie controlled cooking spray

4 spray(s)

Light Brown Sugar

1 tablespoons

Low Fat Spread

115 g

Pineapple in juice, drained

260 g, 435g can, drained

Pineapple Juice

6 tablespoons, reserved from can

Porridge oats

25 g

Apple sauce

125 g

Egg, whole, raw

2 medium, raw

White Self Raising Flour

125 g

Baking powder

1 teaspoons, level


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 20cm round cake tin with cooking spray, then line the base with baking paper.
  2. Beat the brown sugar with 15g of the spread in a small bowl, then spread over the base of the cake tin. Arrange the pineapple on top then scatter over the oats.
  3. In another bowl, whisk together the rest of the spread with the apple sauce and eggs using an electric hand whisk. Fold in the flour and baking powder.
  4. Spoon the mixture over the pineapple and bake for 30-35 minutes, until golden brown.
  5. Meanwhile, heat the pineapple juice in a pan over a medium heat for 5 minutes, until syrupy.
  6. Let the cake stand for about 5 minutes before inverting onto a large serving plate. Pour over the syrup and serve warm.


To make this bake even lower in sugar, use unsweetened apple sauce, or make your own.