Jamie Oliver’s Pineapple Cake is one of those sneaky desserts that sounds simple. but delivers a surprising punch of flavor. It’s tropical, buttery, lightly spiced and just the right kind of sweet. Think upside-down cake vibes but with a British twist. It leans into soft sponge, caramelized fruit and a touch of warm spice-cinnamon, ginger, maybe a dash of nutmeg, depending on the version you follow.
What makes it stand out? Jamie has a knack for adding rustic charm. His pineapple cake isn’t some glossy, hyper-structured pastry-it’s got soul. You bake it in one pan, flip it over and there it is: golden rings of pineapple sunk into a rich, tender cake. Sometimes he adds coconut. Sometimes a bit of rum. Always comfort.
Jamie Oliver Pineapple Cake Recipe
Ingredients Needed
Let’s get real-most of this stuff is already in your pantry. Here’s what you’ll need for the classic version:
The Topping
- 1 fresh pineapple (or a can of pineapple rings, if you’re taking shortcuts)
- 100g unsalted butter (room temp)
- 100g soft brown sugar
The Sponge
- 200g self-raising flour
- 200g caster sugar
- 200g unsalted butter (softened)
- 4 large eggs
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Zest of 1 lime or lemon
- 1 tsp vanilla extract
Optional extras: a handful of desiccated coconut, a glug of dark rum or some chopped stem ginger for kick.
Equipment Needed
You don’t need fancy tools. This is meant to be approachable baking. Here’s the short list:
- 20-23cm cake tin (a springform tin is great but a solid one works too)
- Mixing bowls
- Hand mixer or stand mixer (or strong arms and a whisk)
- Silicone spatula
- Knife and chopping board (if using fresh pineapple)
- Baking paper (lining the bottom really helps with flipping)
- Cooling rack
Optional but helpful: microplane or zester and a skewer to test doneness.
How To Make Jamie Oliver’s Pineapple Cake
Let’s break it down step by step. You don’t need to rush this. The magic is in the layering of flavor and texture.
1. Prep The Tin
Grease your cake tin with a bit of butter. Line the bottom with baking paper. Then melt the 100g of butter and mix in the brown sugar. Spread that across the bottom. This forms your caramel base.
2. Layer The Pineapple
Slice your fresh pineapple into rings or chunks (remove the core) or drain your canned rings. Arrange them neatly over the caramel. Feel free to overlap a little. this will be the top of your cake when it’s flipped.
3. Make The Batter
In a large bowl, beat the butter and caster sugar until fluffy and pale. This step matters-it builds structure and gives you a light crumb.
Add the eggs one at a time, beating well after each one. If it curdles a bit, don’t panic. It’ll smooth out once the flour goes in.
Stir in the zest, vanilla, spices and any extras (like coconut or chopped ginger).
Sift in the flour. Fold gently with a spatula until just combined. Don’t overmix.
4. Bake
Pour the batter over the pineapple in the tin. Smooth the top.
Bake at 180°C (350°F) for about 45-50 minutes. Check at 40 with a skewer. it should come out clean.
5. Cool And Flip
Let it sit in the tin for 10-15 minutes. Then run a knife around the edge, place a plate or board on top and flip. Gently lift off the tin and peel off the paper. There it is-glistening pineapple, golden sponge and that syrupy caramel layer.
What I Learnt
This cake taught me a few things. some obvious, some not so much.
- Fresh pineapple matters. It brings acidity and brightness. Canned works but fresh fruit gives depth.
- Don’t rush the butter-sugar cream stage. It sets the tone for the whole texture.
- Warm spices balance the sweet. The cinnamon and ginger aren’t optional-they’re essential. They give it warmth and personality.
- Flipping a cake is terrifying… until you do it. And when you do, you feel like an actual baking hero.
- This cake gets better. A slice on day two? Maybe even better than day one. That caramel soaks in and the flavors bloom.
Recipe Tweaks For Jamie Oliver’s Pineapple Cake
Jamie’s pineapple cake is already a solid bake-moist, tropical and packed with bold flavor. But that doesn’t mean you can’t play with it. Here are some great ways to tweak it:
1. Switch Up The Sweetener
Jamie often uses golden caster sugar. You can swap it out for:
- Brown sugar: Adds depth and a caramel vibe.
- Coconut sugar: Gives it a rustic, earthy note that pairs beautifully with pineapple.
- Maple syrup or honey: These liquids change the texture slightly-reduce other liquids by a tablespoon or two if you go this route.
2. Go Nutty
Chopped pecans, macadamia nuts or walnuts add crunch and contrast. Toast them first for even more flavor. Fold them into the batter or sprinkle on top before baking.
3. Add Spice
Jamie’s version is fairly straightforward. Try adding:
- Cinnamon
- Ginger
-
Allspice
Even just ½ a teaspoon of any of these can warm up the whole cake and make it feel more like a tropical carrot cake cousin.
4. Make It Boozy
Soak the pineapple chunks in rum or dark spiced liquor for 15-30 minutes before mixing them in. Drain them well unless you want a super moist, almost pudding-like cake.
5. Level Up The Frosting
Jamie tends to keep things simple with yogurt or light icing. You can upgrade that:
- Cream cheese frosting with a hint of lime zest
- Mascarpone whipped cream
- Or even a toasted coconut butter glaze
If you want to keep it dairy-free, use coconut cream whipped with powdered sugar and vanilla.
Storage Tips For Leftovers
This cake stores surprisingly well. But how you store it makes a big difference in keeping it fresh and flavorful.
1. Room Temperature (Short-Term)
If it’s unfrosted:
- Wrap tightly in beeswax wrap or cling film.
- Store in a cake tin or airtight container.
- Good for about 2 days.
If it’s frosted:
- Best to refrigerate, especially if it has cream cheese or yogurt-based frosting.
2. Fridge (Mid-Term)
- Keeps for 4-5 days.
- Store slices with parchment paper between them to prevent sticking.
- Let it sit out for 30 minutes before eating for better texture.
3. Freezer (Long-Term)
- Works great for up to 3 months.
- Wrap individual slices in cling film, then store in a zip-top freezer bag or airtight container.
- Thaw in the fridge overnight or microwave gently.
Pro tip: Avoid freezing it with frosting unless it’s a butter-based one. Yogurt or fresh cream frostings can split or go watery.
What To Eat With Jamie Oliver’s Pineapple Cake?
This cake can totally stand on its own but pairing it with the right sides can elevate the whole experience.
1. Coffee Or Tea
- Chai tea: The spices bring out the sweetness of the pineapple.
- Iced coffee with a dash of coconut milk: So refreshing with a slice of this tropical cake.
- Mint or ginger tea: Great palate cleanser, especially after a rich meal.
2. Tropical Fruits
Serve it with a little fruit salad made of:
- Mango
- Kiwi
- Passionfruit
- Toasted coconut flakes
A splash of lime juice ties it all together and balances the cake’s sweetness.
3. Vanilla Ice Cream Or Sorbet
- A scoop of vanilla bean ice cream is a no-brainer.
- Or go with coconut sorbet or pineapple granita for a cool contrast.
4. Savory Pairings
It might sound weird but this cake makes a fun finish after something spicy:
- Jerk chicken
- Thai curry
- Grilled shrimp with chili and lime
The sweet-and-savory contrast is killer.
FAQs
Can I Use Canned Pineapple For Jamie Oliver’s Pineapple Cake?
Yes, canned pineapple works fine! Just make sure to drain it well to avoid excess moisture.
What Can I Substitute For The Flour In Jamie Oliver’s Pineapple Cake Recipe?
You can try using gluten-free flour or almond flour for a gluten-free version.
How Can I Make The Pineapple Cake Extra Moist?
Adding a bit of pineapple juice or using a touch of yogurt can keep the cake extra moist.
