Pineapple and Blue Upside down Cake

Ingredients for 6-8 servings

1 can (approx. 430g) Pineapple rings in juice
4 tbsp. Demerara sugar
2-3 Pieces of stem ginger – finely diced
150 g Castello Blue Cheese
75 g Unsalted Butter
225 g Caster sugar
4 Large eggs
225 g Self raising flour

Pineapple and Blue Upside down Cake


Preheat oven to 180⁰C 

Grease and base line a 23cm deep cake tin.

Drain the pineapple and retain the juice, sprinkle 2-3tbsp Demerara sugar evenly over the base of the tin, drizzle with a little syrup from the jar of ginger and arrange pineapple slices on top.

Cream together cheese, butter and caster sugar with a hand held mixer, beat in eggs one at a time, then fold in the flour and 2/3rds of the chopped ginger. Finally fold in 1 tbsp. of the pineapple juice.

Place in tin and carefully spread over fruit, bake for 25 – 30 mins until risen and golden brown. Cool in tin for 10 mins then carefully turn out onto serving plate.

Allow to cool thoroughly, meanwhile boil up the remaining juice from the pineapple tin with the remaining sugar to give a syrupy consistency, add the remaining chopped ginger and brush or spoon over top of cake. 

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