• Recipes
  • Pineapple Upside Down Cake

Pineapple Upside Down Cake

Cooking Instructions



  1. Preheat the oven to 180°C/350°/Gas Mark 4
  2. Cream the butter and sugar together and use it to cover the base of a 23cm round loose-bottomed cake tin, place on a baking tray. Grease the sides of the tin with more butter and arrange the pineapple rings on top of the butter and sugar base. Sprinkle with cinnamon, nutmeg and flaked Crazy Jack Almonds.
  3. To make the cake mixture, beat the butter and sugar together until pale and fluffy
  4. In a separate bowl, mix together the flour, baking powder and ground Crazy Jack Almonds
  5. Add the eggs to the creamed butter and sugar mixture, then add the flour mixture to that. Beat gently. Stir in the vanilla extract and, if it seems a little dry, add a little pineapple juice from the tin until it reaches a good ‘dropping’ consistency. Spoon the cake mixture over the spiced pineapple slices and spread out as evenly as you can
  6. Bake in the oven for 40 to 45 minutes
  7. Leave to cool in the tin for 5 minutes, then carefully place a plate over the top of the cake and turn it out upside down. Remove the cake tine to reveal the spiced pineapple and Crazy Jack Almonds. Serve warm with cream or ice cream.


  • 85g butter softened, plus extra to grease
  • 85g soft brown sugar
  • 1x227g can pineapple slices, drained and juice reserved
  • Half a teaspoon ground cinnamon
  • Half a teaspoon nutmeg
  • Handful of Crazy Jack Flaked Almonds
  • Cream to Serve
  • For the cake mix:
  • 175g butter, softened
  • 175g caster sugar
  • 175g self-raising flour
  • 1 and half teaspoon baking powder
  • 50g Crazy Jack Ground Almonds
  • 4 eggs
  • 2tsp vanilla extract

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