BAKE NUMBER ONE  –  Sugar Free Pineapple Upsidedown Cake (ohh yes, and can be dairy free too!)

really easy pineapple upside down cake


small tin pineapple rings

1 cup  small dried fruit (e.g. raisins, cranberry, cherry, blueberry) – i used cherry

½ cup  semi dried fruit lightly diced(e.g. dates, fig, prune) i used fig and prune

½ cup  pineapple juice

½ cup  water

½ cup  pineapple (tinned without juice or fresh)

4oz butter (I used vegetarian cooking butter block)

1tspn  vanilla essence

2 eggs

1½ cup  plain flour

1tspn bicarb


  1. Put the oven on at 170/160°C. Line and lightly butter a 9 x 12 inch oblong tin. Place the pineapple rings in a pattern on the base and artfully scatter some of your small fruit.pineapple upside down cake
  2. Place the dried fruit, pineapple juice and water into a pan and bring to the boil.  Meanwhile blitz the pineapple in a processor to a pulp.  Take pan off heat and stir in the butter/veg  until it is melted then mix in the pineapple pulp to cool it down. Add the vanilla essence.
  3. Beat the eggs and stir these into the cooled batter. Then simply stir in the flour and bicarb.
  4. Carefully pour the batter into the tin and smooth the top gently with a spatula.  Bake in a preheated oven for 25 minutes. Check the bake with a skewer to ensure that it is baked in the centre.
  5. Allow to cool for 5 minutes then turn upside down onto a cooling rack.  If you like glaze with a little honey, agave nectar, marmalade, jam or simply as i did by boiling down some pineapple juice so it reduces by more than half.  Leave to go cold before cutting into slices.

TIPS:  I prefer to use foil backed parchment paper for this as it gives a more even bake and ensures that the bottom browns as well as the top.  Okay, why use butter? Because if you use oil the parchment and the fruit can move around with butter they will essentially ‘stick’. You can use any fruit you like really for this recipe, but obviously the sweeter they are the better as there is zero sugar other than that naturally found in the fruit. 

I adapted this from an Australian recipe i found years ago (hence the cups, i do like recipes that involve cups rather than weighing!) You can also mix it up with adding a little bit of ground almonds or some chopped nuts, i have previously replaced the ½ cup of flour with ground almonds.  You could also make some ice-cream and have the cake still just warm as a pudding. As i was doing this bake for the Great British Bake Off blog off challenge, i felt like Alvin (on the programme) that it might be a bit simple so i decided to add a second free from recipe which i made by happy accident at the same time as this cake (I needed to bake some biscuits for a coffee morning).


It’s not to late to join in the with Bake Off blog off; for rules etc click on this link for Jenny’s blog site and this week hosted by Kirsty at


3 thoughts on “THE GBBO BLOG OFF – week five – FREE FROM WEEK

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s