Bumble & Goose Pineapple Upside Down Pudding


Serves : 2

Preparation : 10

Cooking : 40-45mins


  • 125g soft, unsalted butter
  • 125g caster sugar
  • 125g self-raising flour
  • 2 large free-range eggs
  • 2 tbsp whole milk
  • 1/4 tsp vanilla extract
  • 5-6 pineapple rings
  • 6 glace cherries
  • 1 tbsp Demerara sugar
  • Mullin's Strawberry Ice Cream


  1. Preheat oven to 160C. Grease a 6” domed cake tin with butter and sprinkle the Demerara sugar over the butter so that it sticks to it.
  2. Place one slice of pineapple in the centre of the the base and pop a cherry in the hole. Place the remaining pineapple rings around the sides and add a cherry in each hole.
  3. Add the butter, eggs, sugar, flour, milk and vanilla into a mixing bowl and mix on a high speed until the ingredients are fully combined and the mix is smooth. Be careful not to mix beyond this point as it will make the cake dense and heavy!
  4. Pour the mix into the tin and bake i nthe oven for 40-45 mins until a skewer comes out clean.
  5. Allow to cool before turning out.
  6. Serve with our super sweet Mullins Strawberry Ice Cream!

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