Pineapple Upside Down Cakes with Golden Syrup

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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These sweet, delectable little upside down cakes, crowned with pineapple and doused in golden syrup, are the perfect dessert for cooler nights.

They’re super easy to prepare and are baked in ramekin dishes. You can even make them ahead and warm them up at serving time. So what’s not to like?

They’re perfect straight from the oven as they retain that slightly crunchy exterior – if you allow them to cool, then warm them up again, that crispness does disappear somewhat. Make sure you bake them long enough too – I found the suggested time wasn’t near enough, so baked them a further 15 minutes until they were golden brown on top (this ensures the base is nicely caramelized too!).

These are sweet, I have to admit. The sour cream/yoghurt topping was definitely needed to counteract that, so don’t be tempted to leave it out or use whipped cream. Of course, the issue lies with the intense sweetness of the golden syrup. I reckon next time I’m going to create a sauce combining golden syrup (or pure maple syrup which is somewhat less sweet and definitely healthier for you), along with some citrus and ginger, which should reduce the sweetness and add a bit more of a flavour profile.

By the way, you can use pretty much any fruit for your upside-down cakes. Citrus and stone fruits would work well, though the original recipe suggests that if using firmer fruits such as apple or pear, they should be cooked slightly first before placing in the bases. This is a perfectly delightful mini pudding that, with a little more refinement flavour-wise, will definitely be on the menu again.



Indulge in classic comfort with a tropical twist! These Pineapple & Golden Syrup Upside-Down Cakes are warm, gooey, and packed with sweet pineapple rings. Perfect for individual servings, they're easy to make and even better to devour with a dollop of creamy topping.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Dessert
Servings 6 Servings
Calories 520 kcal



For the topping:

  • 1 can pineapple rings (in juice)
  • 6 tbsp golden syrup (or you can use maple syrup)

For the batter:

  • 6.3 oz butter (very soft but not melted)
  • 3/4 cup caster sugar (superfine)
  • 2 eggs
  • 4 tbsp plain thick yoghurt
  • 2/3 cup self-raising flour (I used gluten free flour plus 1 tsp G/F baking powder)
  • 1 tsp ground nutmeg or cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp ground ginger

To serve

  • 1/2 cup sour cream
  • 1/2 cup thick plain yoghurt
  • Extra golden syrup (or maple syrup, to drizzle over)


  • Grease 6 x 1 cup capacity heat proof ramekins and line the bases with a circle of baking paper.
  • Preheat the oven to 180ºC (360ºF).

For the topping:

  • Drain the pineapple rings.
  • Spoon 1 tablespoon of golden syrup (or maple syrup) over the base of the ramekins (on top of the baking paper) and tilt the ramekins to cover evenly.
  • Add one pineapple ring over top in each ramekin – these should fit snugly, but cut to fit if needed.

For the Batter:

  • Place all the batter ingredients in a large bowl and use a hand beater or electric beater to beat until the batter is combined and smooth.
  • Spoon the batter evenly over the pineapple rings (some batter will fill in the hole in the middle of the pineapple, but this is fine) and smooth the tops.
  • Place the ramekins on a flat baking tray and bake for 25–30 minutes (mine took closer to 40 minutes) until firm and golden.

To serve:

  • Take the tray from the oven and place on a wire rack to cool for about 5 minutes. Gently run a knife around the inside of the dishes and carefully invert each one onto a serving plate. If the baking paper is sticking, gently peel it off.
  • Hand whisk the sour cream and yoghurt together and dollop on top of each cake. Then drizzle over extra golden syrup (or maple syrup) and serve.


These puddings are best served hot or warm. However, you can make them ahead (as I did) and warm them up in the microwave for about 10 seconds on high, before adding the topping.


Calories: 520kcalCarbohydrates: 57gProtein: 5gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 134mgSodium: 234mgPotassium: 134mgFiber: 1gSugar: 46gVitamin A: 981IUVitamin C: 1mgCalcium: 80mgIron: 1mg
Keyword Cake, Pineapple Golden Syrup Upside Down Cake
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


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