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Caribbean Upside Down Cake

  • Cooking time50 minutes
  • Prep time30 minutes
  • Servings6 portions
recipe image Caribbean Upside Down Cake


  • 6 tablespoons golden syrup, warmed
  • 1 tablespoon rum (optional)
  • 3 canned pineapple rings, drained and chopped
  • 2 bananas, sliced
  • 55g (2oz) shredded coconut
  • 115 grams Stork
  • 115g (4oz) caster sugar
  • 2 medium eggs
  • 115g (4oz) self-raising flour
  • 1 teaspoon baking powder

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Start by preheating your oven to 160°C, 325°F or gas mark 3.
  2. Then grease and line an 20cm (8 inch) sandwich tin.
  3. Pour half of the golden syrup and rum into the tin.
  4. Pop the pineapple rings, banana slices and coconut on top.
  5. Sift the flour and baking powder into a mixing bowl, add the remaining ingredients and beat together with a wooden spoon.
  6. Spoon the mixture into the tin and spread evenly until the fruit is covered.
  7. Stick it in the oven for 45 â 55 minutes.
  8. Turn the cake out and remove the paper lining.
  9. Serve hot or cold with the remaining syrup, a cup of tea or maybe a Caribbean cocktail.