Jamie Oliver Pineapple Upside Down Cake

Sticky. Sweet. Tart enough to wake your mouth up. Jamie Oliver’s Pineapple Upside Down Cake is one of those old-school desserts that hits in all the right places—nostalgia and comfort, wrapped in a golden, syrupy hug. I made it last weekend, out of sheer curiosity more than anything, and ended up standing in my kitchen, eating a second slice straight off the baking paper. It’s a hot mess. And it’s wonderful. Inspired by Jamie Oliver.

Ingredients Needed

For the sponge and topping:

• 200 ml runny honey (you’ll need to split this)
• 2 tins of pineapple rings in juice (425 g each), juice saved
• 200 ml vegetable oil (nothing fancy)
• 200 g self-raising flour
• 500 ml natural yoghurt, split
• 200 g desiccated coconut, also split
• 2 eggs, large
• 12 glacé cherries, bright and unapologetically retro

How To Make Jamie Oliver Pineapple Upside-down Cake

1. Caramelize the Pineapple Set the oven to 180°C. Gas mark 4 if that’s your thing. Grab your biggest non-stick frying pan. Get it hot—not screaming hot, just ready. Drop in a tablespoon of honey. Lay the pineapple rings down in one snug layer. Let them sit there, soak, hiss, turn golden. You’ll smell when they’re done. Don’t rush it.
2. Mix the Batter Big bowl. Pour in the rest of the honey. Oil. The flour. 200 ml yoghurt. Most of the coconut (save some for later). Crack the eggs. Mix with a spatula or whatever’s handy. It’ll look weird at first. Lumpy. That’s fine. Add a splash—two tablespoons—of that sweet pineapple juice. Loosen it all up.
3. Build the Thing Line a roasting tray (30 cm x 20 cm-ish) with greaseproof paper. Pineapples go in first, caramel-side down. A bit of overlap? No big deal. Pour whatever sticky bits are left in the pan right over them. Pop a cherry in the center of each ring. Pour your batter on top, ease it out so it covers everything.
4. Bake for 30 minutes. It’ll puff up, crack a bit, go golden. That’s good. Stick a skewer in the middle. If it comes out clean—or nearly—pull it. Let it cool, just enough to handle. Flip it. Gently. Peel off the paper. Smear with the rest of your yoghurt. Sprinkle over the last of the coconut. Take a breath. Serve warm.

Why I Love This Recipe

Made it on a rainy Sunday. The kind where time just drips. We ate it straight off the board, no plates, spoons clinking. That burnt honey edge with the tang of yoghurt? Wildly good. It’s humble, but not boring. Makes you want to text someone you love and tell them about it.

Recipe Tips

• Fresh pineapple, Go for it. Slice it thin so it cooks fast.
• Let the fruit get deep gold in the pan. That’s flavor right there.
• No self-raising flour, Use all-purpose and throw in baking powder.
• Mix gently. Like folding laundry, not fighting dough.
• Let it sit before flipping. Hot cake is fragile.

How To Store This Jamie Oliver Pineapple Upside-down Cake

• At Room Temperature You can leave it out, loosely covered, for a day. It won’t last much longer, trust me.
• In the Fridge Airtight container. Keeps for about 5 days. Texture changes a bit—firmer, still tasty.
• In the Freezer Wrap it up well. First clingfilm, then foil. It’ll keep for a few months. Let it thaw overnight in the fridge.
• Reheating Oven: warm it gently at 180°C, foil on, 10-15 minutes. Microwave: one slice at a time, 30 seconds on medium. Done.

Let’s Answer a Few Questions!

Can I use fresh pineapple instead?
Yes. And it smells incredible when it caramelizes. Just slice it to match.

What if I don’t have self-raising flour?
Make your own. Mix 2 teaspoons baking powder with 200 g all-purpose flour. Easy.

How do I know it’s baked?
Trust your eyes—and a skewer. Should be golden, not wobbly. Skewer comes out clean? You’re good.

Can I make it ahead?
Definitely. It holds up well. Just don’t add the yoghurt topping until you’re ready to serve.

What if I hate glacé cherries?
Skip them. Or swap for maraschino, dried cranberries—whatever speaks to you.

Nutrition Facts (per slice, roughly)

• Calories: 399
• Carbohydrates: 59g
• Protein: 3g
• Fat: 18g
• Sugar: 43g
• Fibre: 1g
• Sodium: 280mg

Try More Recipe: 

• Jamie Oliver Carrot Cake Recipe
• Jamie Oliver Lemon Mousse
• Jamie Oliver Vegan Chocolate Brownies