Seasonal Recipes: Pineapple Sunshine Cake

Pineapple Sunshine Cake

This is the recipe from The February Garden, after receiving quite a few requests for the details of how to make our “little bit of sunshine” cake. It was inspired by Good Food Magazine’s instructions for a Retro Upside Down Cake, but altered for what was in our pantry at the time, and made child-friendly with a lack of rum and sticky topping. This version takes less time and can be cut into portable squares for picnics.


Stage 1: The Pineapple Base

50g unsalted butter, softened (extra for greasing the tin)

50g light brown soft sugar

8 canned pineapple rings, in syrup (Tip: If you want an easy topping, reserve the syrup and pour it over the warm cake.)

Approx 10 glace or maraschino cherries

Stage 2: The Sponge Mix

150g unsalted butter, softened

150g golden caster sugar

150g self-raising flour

50g desiccated coconut (extra to decorate)

Zest of four limes (save some to decorate)

1/2 teaspoon of salt

2 large eggs


Baking tin (approx 20cm x 20cm)

Baking parchment

Kitchen Mixer


Knife, for slicing cake into squares


  • Set the oven to 180c/160c fan.
  • Butter and line the cake tin.
  • Beat the 50g of butter with the brown sugar.
  • Spread the butter and sugar paste over the base and sides of the cake tin liner.
  • Arrange the pineapples over the base, with a cherry placed in each centre and gap.
  • For the sponge, tip the butter, sugar, flour, desiccated coconut, 1/2 teaspoon of salt, the lime zest (saving a tiny bit back) and eggs into a large bowl.
  • Beat in an electric mixer until smooth and creamy.
  • Spoon batter over pineapple and level with a spatular.
  • Bake for 35-40 mins.
  • Leave to cool – it won’t look pretty just yet…
  • Once cooled, turn out, upside down, onto a cutting board to reveal the pineapple decoration as the top of the cake. Ta-dah!
  • Decorate with the set-aside desiccated coconut and lime zest.
  • Cut into squares, if desired.

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