Gluten Free Pineapple Upside Down Sponge

Ingredients – To make one tray bake (10″ x 8″ tray)

  • 370g Gluten Free Plain Sponge Mix
  • 165g Butter (Softened)
  • 3 Eggs
  • 75g Milk
  • 8 Pineapple (Slices)
  • 11 Glace Cherries
  • 70g Demerara Sugar


  1. Place the weighed out mix into a mixing bowl
  2. Select beater attachment
  3. Add the softened butter, egg and milk to the mix
  4. Mix on slow speed for 1 minute
  5. Scape down and mix for a further 2 minutes on medium speed or until smooth
  6. In a baking tray base line the tin with parchment paper
  7. Grease the tin liberally with butter (butter needs to be visible in tin)
  8. Pour Demerara sugar over butter until tin is evenly coated
  9. Arrange Pineapple Slices and Cherries over the sugar to the desired pattern
  10. Pour the sponge mixture over the Pineapple and Cherries and bake at 190°C/Gas Mark 5 for 20-25 minutes
  11. Turn tin upside down so that the Pineapple and Cherries are visible and place on wire rack to cool
  12. Cooking times and temperatures may vary depending on oven.