Ginger and Pear Upside Down Cake

Delicious upside down cake with twist


When I was a kid my mam and I used to go to ASDA every Saturday to do the weekly food shop. We would inevitably treat ourselves to an individually packaged carrot or chocolate cake, and if we really fancied it, some rotisserie chicken to make the best chicken and mayonnaise sandwiches. Delish.

The best part of that experience for me, was when the new ASDA magazine would come out. We would always pop one in with our shopping and have a look at it over a cup of tea (and slice of cake) when we got home, working out what we might try and cook next.

Even now when we do our food shopping I always pick up the magazines to see what’s new. Most recently I spotted this ginger and pear upside down cake on the ASDA website and couldn’t wait to give it a try.

I pretty much followed the recipe but swapped out the ground ginger for another teaspoon of cinnamon. Another handy tip for this recipe is to use a fine grater (you can see my recommendation here) for the stem ginger, especially if fine chopping isn’t your strong point! Using the fine grater makes this part of the process much simpler.

The cake itself is really dense and moreish, with a lovely ginger and cinnamon flavour. This is a good one to do for friends and family who don’t have a hugely sweet tooth.

I’ve made this cake twice now, most recently at Christmas. It went down well amongst our guests and I’ve found it goes well with some cream and even better with vanilla ice cream.

Why not give this recipe a go? I’d love to hear how you get on, let me know by contacting me here. You can also follow me on Instagram, Facebook and Twitter, see you there!

Ginger and pear upside down cake
Ginger and pear upside down cake

Pina Colada Cake


Back when I had recently finished university my Auntie Bernie travelled over from Australia for one of her regular visits and spent around a week in Sunderland, where I was living after finishing up my degree.

Unfortunately I had to work on the day of her arrival, so my then boyfriend (now husband) was in to meet her. In typical Bernie fashion she had made friends with him within minutes and they went off to the supermarket with the intention of picking up a few bits and pieces. Around 2 hours later, the Tesco Metro in the Bridges was decimated and practically everything from the shop could have been found in the fridge!

I have always been a keen cook but during her visit Bernie showed me a lot of recipes for creating sauces, muffins and a particular fave Pina Colada cake. This is one that has stuck with me for some time so I thought it would be a good one to share with you.

Some of the measurements are in cups rather than grams/ounces, you can pick up a cheap measuring set on Amazon for a few pounds quid, here is one of my favourites.


For the cake
2 x 420g cans crushed pineapple in juice
4 cups self raising flour
1 ½ cups sugar
¾ cup coconut – I use desiccated

For the frosting
100g butter, softened to room temperature
250g cream cheese, softened
2 cups icing sugar
½ tsp coconut essence – Waitrose stock this but it can be hard to find, Sainsbury’s have a rum flavouring that works, otherwise vanilla is good too.
Toasted shredded coconut to garnish


Preheat oven to 180 degrees/gas mark 4. Grease a 9 inch loose bottomed baking tin spring form tin with butter/non-stick baking spray and line the base with baking paper.

Then, mix all ingredients together, including the juice from the pineapple, until well combined.

It takes a little while to come together as the mixture is quite thick, be warned, this doesn’t look too appetising but trust me!

Spoon into the prepared tin and bake for 45-50 minutes until golden and firm.

While the cake is in the oven, make the frosting by mixing together all the ingredients except the toasted coconut, set aside.

Once the cake is baked (you will know its ready when the cake pulls away from the sides of the tin). Leave the bake to cool and then ice with the frosting when its completely cold.


Pina Colada Cake
Pina Colada Cake