I remember the first time I made a pineapple upside down cake. I was nervous, standing in a tiny kitchen, staring at a can of pineapple rings like it was a puzzle I couldn’t solve. The smell of caramelizing sugar filled the room and I felt like a kid again, sneaking tastes of the golden syrup. By the time I pulled the cake from the oven, the top was glossy, caramelized, and smelled like a tropical dream. It was messy. It was perfect. That day I realized baking isn’t about perfection-it’s about the joy of creating something with your hands.
This recipe by Jamie Oliver takes that joy and makes it approachable. It’s classic, it’s homey, and it’s exactly what you need when you want a dessert that brings smiles before the first bite.
Jamie Oliver’s Pineapple Upside Down Cake Recipe
Jamie Oliver’s version of pineapple upside down cake feels like a hug in dessert form. He keeps it simple, highlights the sweetness of pineapple, and adds a buttery, tender cake underneath.
- Simple ingredients you likely have at home
- Minimal fuss, maximum flavor
- Caramelized topping that makes your kitchen smell like a tropical bakery
What makes Jamie’s recipe stand out is that it’s approachable for beginners but still exciting enough for seasoned bakers. You don’t need a professional oven or fancy tools-just a little patience and love.
Ingredients Needed
I love walking through this list like a treasure hunt in the pantry. Here’s what you’ll need:
- Pineapple rings – fresh or canned works
- Brown sugar – for that deep caramel flavor
- Butter – unsalted, softened for the topping and cake
- Self-raising flour – gives the cake a tender lift
- Baking powder – ensures the cake is fluffy
- Caster sugar – for sweetness in the batter
- Eggs – for structure and richness
- Milk – adds moisture and lightness
- Vanilla extract – brings all the flavors together
- Optional cherries – for a pop of color on top
Every ingredient plays a role. From the buttery richness to the caramelized sweetness, this cake is a symphony of simple flavors.
How To Make Jamie Oliver’s Pineapple Upside Down Cake
I remember the first time I flipped the cake. My heart raced, half in excitement, half in fear. And then-perfection. Here’s the step-by-step magic:
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Preheat And Prep
- Heat oven to 180°C / 350°F.
- Butter your cake tin and sprinkle brown sugar over the bottom.
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Arrange Pineapple
- Lay pineapple rings neatly over the sugar.
- Add cherries to the center if using.
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Make The Batter
- Beat butter and caster sugar until fluffy.
- Add eggs one at a time, beating well.
- Stir in vanilla extract.
- Fold in flour, baking powder, and milk until smooth.
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Assemble And Bake
- Pour batter over the pineapple.
- Bake 35-40 minutes until golden and springy.
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Flip With Care
- Let the cake cool 5 minutes.
- Place a plate on top and invert slowly.
- Step back and admire your caramelized creation.
Ingredient Science Spotlight
Here’s the nerdy fun part. Every ingredient does a special job:
- Brown sugar – contains molasses, which caramelizes beautifully and adds depth
- Butter – melts to create pockets of moistness and golden edges
- Eggs – proteins set during baking to give structure
- Flour – gluten develops just enough to hold the cake without toughness
- Milk – provides moisture and slightly softens the crumb
- Baking powder – creates bubbles that lift the cake while baking
Understanding this helps you tweak the recipe with confidence and predict how changes affect texture or flavor.
Expert Tips
Here’s what I’ve learned after countless cakes:
- Use room-temperature butter and eggs – batter comes together faster and smoother
- Don’t skimp on sugar under the pineapple – it makes that beautiful, sticky glaze
- Check the center – a skewer should come out clean, but don’t overbake
- Cool briefly before flipping – prevents sticking or breaking
- Line your tin with parchment for easier release if your tin is old or uneven
Recipe Variations
Once you master the classic, you can get creative:
- Tropical twist – add mango or kiwi slices alongside pineapple
- Spiced version – cinnamon or nutmeg in the batter adds warmth
- Boozy caramel – drizzle a little rum into the sugar before baking
- Mini cakes – use muffin tins for personal servings
- Vegan version – swap butter for coconut oil and eggs for flax or chia eggs
The cake is versatile and playful-perfect for experimenting.
Final Words
Baking this cake is like opening a little time capsule of happiness. The smell, the color, the caramelized shine-it all reminds you why dessert isn’t just about eating; it’s about creating, sharing, and enjoying small moments.
Don’t worry if it’s not perfect the first time. Every crack or uneven edge tells a story of your kitchen adventure.
FAQs
How Do I Make Jamie Oliver’s Pineapple Upside Down Cake?
Start by caramelizing sugar in a pan, then arrange pineapple slices in a cake tin. Make the cake batter by whisking butter, sugar, eggs, and flour. Pour it over the pineapple and bake until golden.
Can I Use Fresh Pineapple For Jamie Oliver’s Upside Down Cake?
Yes! You can use fresh pineapple instead of canned. Just make sure to cut it into thick slices and cook it until it’s slightly caramelized.
What’s The Best Way To Serve Jamie Oliver’s Pineapple Upside Down Cake?
Serve it warm with a scoop of vanilla ice cream or a drizzle of cream for extra sweetness.