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Let’s flip your expectations (literally) with this wild twist on a retro classic. Pimento, or allspice, often gets tucked into savoury stews or jerk rubs – but here it stars in a juicy, sticky upside-down pineapple cake that’s spiked with warm spice and a cheeky splash of rum. It’s baked in a skillet for those caramelised edges and topped with a glossy rum-pimento glaze. Not your nan’s Sunday bake – this is tropical, fragrant and utterly addictive.
Prep: 20 mins
Cook: 35 mins
Cooling: 10 mins
For the topping:
40g unsalted butter
100g soft brown sugar
6–8 pineapple rings (fresh or tinned)
A handful of glacé cherries or fresh raspberries (optional)
For the sponge:
125g unsalted butter, softened
125g caster sugar
2 medium eggs
1 tsp vanilla extract
1½ tsp Greenfields Ground Pimento – Allspice
150g self-raising flour
1 tsp Greenfields Baking Powder
3 tbsp dark rum (or pineapple juice)
1 tbsp milk (if needed)
For the glaze (optional but fabulous):
2 tbsp dark rum
1 tbsp honey or Golden Syrup
¼ tsp Greenfields Ground Pimento – Allspice
Preheat your oven to 180°C (160°C fan) and lightly grease a 20cm ovenproof skillet or cake tin.
Melt the 40g butter in the skillet, then sprinkle over the brown sugar. Let it bubble for 1–2 minutes until syrupy.
Arrange the pineapple rings over the syrup and dot with cherries or raspberries if using. Remove from heat.
In a bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then add the vanilla and rum.
Fold in the flour, baking powder, and pimento. Add a splash of milk if the batter seems too thick.
Spoon the batter over the fruit and level it out gently.
Bake for 30–35 minutes until golden and springy to the touch.
Cool for 10 minutes, then carefully invert onto a plate.
For extra flair, brush with a warm glaze made by gently heating the rum, honey and pimento together.
Calories: 310
Fat: 12g
Sugar: 29g
Carbs: 46g
Protein: 3g
Wow! The flavour is like a rum punch and pudding all in one
The ingredients used in this recipe could also be used to create…
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