Taking two British classics and bringing them together in blissful harmony; behold the upside down pineapple ginger cake! This recipe was inspired by the classic Jamaican ginger cake, which, when I was growing up, wouldn’t last long with my Dad around and one of my school dinner favourites, upside down pineapple cake. The end result? A mouth-watering sweet treat which can be enjoyed either with a nice cuppa or as a dessert, warm with some custard. 

Ginger, pineapple and…rum anyone? Yep, I decided to cook the pineapple rings in rum before baking to give it that extra Caribbean twist! Of course, you can skip this step if you’re cooking for kids, or just want to keep it alcohol free!

You can bake this in any tin you want, although it might affect the cooking time, but we would love for you to take this concept and create something best for you and would love to see some photos of your creations!


  • 125g plain flour
  • 1 ½ tsp bicarbonate of soda 
  • 60g unsalted butter
  • 1 egg
  • 125ml milk
  • 100g black treacle 
  • 125g golden syrup
  • 1 ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • 1.4 tsp ground mace

For the pineapples:

  • 50ml spiced rum
  • 1 tbsp. Butter
  • 1 tbsp. Brown sugar
  • 5 tinned pineapple rings 


  1. Preheat the oven to gas mark 3/170℃/325℉.
  2. Melt the butter for the pineapples in a pan and then add sugar and stir followed by the pineapple rings. Add in the rum and burn off the alcohol slightly. Turn and then leave on the side for later. 
  3. Melt the butter into both the black treacle and maple syrup into a pan and then turn off the heat. 
  4. In a mixing bowl, sift the flour and mix well with the spices and bicarbonate of soda. Stir in the egg and then gradually stir in the syrup butter mixture. Once it is all combined, mix together well.
  5. Line the loaf tin with grease proof paper and then place the pineapple rings on the bottom, you can cut to arrange them to fit (as seen in the photo) and then add the mixture on top and bake for around 45-55 minutes depending on your oven. 
  6. Leave to cool slightly and then remove from the tin.
  7. Enjoy a slice best served with a good cup of tea of coffee! 

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