Spiced Pineapple Upside Down Cake

Deliciously moist spiced Pineapple Cake, the perfect summer party bake. This recipe is based on Nigella Lawson’s Polenta Cake which I absolutely love. It’s so moist and buttery. I have added the spiced pineapple to add another flavour to the cake.



  • 1 tin of pineapple rings
  • 50g dark brown sugar
  • 250g softened butter
  • 200g caster sugar
  • 3 eggs
  • 100g polenta
  • 200g ground almonds
  • 1 ½ tsp baking powder (Make sure this is gluten free)
  • 1 tsp ground cardamom
  • 1 tsp ground mixed spice



  • Line a 9 inch cake tin with baking parchment.
  • In the bottom of the tin place the pineapple rings, then top with small knobs of butter (around 50g). Then Sprinkle with  50g of dark brown sugar.
  • In a mixing bowl combine the left over butter and caster sugar until soft and fluffy.
  • Beat in the eggs one at a time.
  • Then mix in the ground almonds, polenta, baking powder, cardamom and mixed spice.
  • Spread this into the cake tin and bake at 180 degrees for around 45-50 minutes or until you can put a knife into the cake and it comes out clean.

Leave to cool, turn out and enjoy!

Pennie x


P.S. Remember to post your photos of this recipe on our Facebook page or tag us on Twitter @Prewetts1872 or Instagram @prewettsglutenfree

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *