Pineapple Upside Down Cake with Cherry Sauce

19 Oct 2022

Pineapple Upside Down Cake with Cherry Sauce

55 Minutes | easy | Serves 8

Upside down cakes are the most forgiving of cakes, which means they are perfect for cooking on the BBQ. You could swap the fruit out for anything that’s in season, such as plums, peaches or nectarines. This combination of cherry and pineapple is a riff on the classic pineapple upside down cake, which is usually studded with cherries.


  • 125g caster sugar
  • 125g butter, softened
  • 125g self-raising flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 50g butter
  • 50g light brown sugar
  • 435g tin of pineapple chunks in juice, drained
  • 300g tinned cherries in syrup (drained, but syrup reserved)
  • 1 tablespoon syrup from the can, plus extra to taste
  • Small squeeze lemon juice
  • 2 teaspoons corn flour



Line a 10-inch skillet

Line a 10-inch skillet with baking paper, making sure it comes up the sides a little.

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Beat together the butter and sugar

Beat together the butter and sugar for the caramelised pineapple until creamy, then spread it over the baking paper.

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Combine the cake ingredients

Combine the cake ingredients and beat them together until they’re well mixed. Arrange the drained pineapple chunks in the skillet, then top with the cake batter.


Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to medium. Bake the cake on the cooler side of the BBQ with the lid down for 35 minutes, or until a skewer comes out clean.

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Combine the cherries

Combine the cherries, syrup and lemon juice and corn flour with 50ml water in a saucepan. Place over a medium heat and whisk constantly until the sauce is thick and bubbling.

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Once the cake is cooked

Once the cake is cooked, allow to rest for 5 minutes before turning out and serving with the cherry sauce.

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You could also try adding cinnamon

You could also try adding cinnamon or other spices like five spice to your cake batter before baking. Five spice will work particularly well with plums, while cinnamon is more of an all rounder.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

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