Pineapple and pomegranate upside down cake

(1 ratings)
Pineapple and pomegranate upside down cake
Pineapple and pomegranate upside down cake
  • Serves: 12

  • Total time:

  • Skill level: Easy peasy

Pineapple and pomegranate upside down cake is fruity, spongey and so moist! It's the perfect cake to enjoy with your feet up and a cup of afternoon tea! This colourful cake couldn't be more simple but it really has the wow-factor, as the colour of the pomegranate against the pineapple really makes it pop! Pineapple and pomegranate are lovely tropical flavours which means this fruity cake goes just as well with a cup of tea, as it does with a cocktail - whilst your cake is baking you can easily make up a jug of your favourite fruit mix and invite friends round for a really indulgent afternoon. It's worth the extra few minutes making the drizzle too, as it adds even more moisture and flavour to the cake!


  • 300g pineapple, chopped
  • 4tbsp golden syrup
  • 175g butter, softened
  • 175g golden caster sugar
  • 1tsp vanilla extract
  • 3 medium eggs
  • 175g self-raising flour
  • 50ml pineapple juice
  • 4tbsp pomegranate seeds

This cake will keep quite well and the flavour will develop further over the next few days, as long as you keep it in a sealed tupperware box and in the fridge.


  1. Heat the oven to 180C fan, gas 6. Line a 22cm round cake tin with baking paper. Tip the pineapple into the tin and drizzle over 1tbsp golden syrup.

  2. In a large bowl, combine the butter, sugar and vanilla, and beat until light and fluffy. Add the eggs, one at a time, beating in between and adding a little flour if the mixture starts to curdle.

  3. Fold through the flour, then spoon the mixture over the pineapple pieces. Smooth the top and bake for 30-35 mins, until a skewer comes out clean. Allow to cool in the tin for 5 mins before turning out onto a lipped serving plate.

  4. While the cake is cooking, make the drizzle. Warm the pineapple juice and remaining golden syrup in a small pan for 3 mins, until runny. Stir through the pomegranate seeds and, once the cake is turned out, pour over before slicing.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 276(kcal)
  • Fat 14.0g
  • Saturates 8.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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