Pineapple Microwave Mug Cake

Cooking at Home with City CateringCooking at HomeSchool Meals at Home
Written By Laura Suanez Aisa

Celebrating Southampton’s City of Culture 2025 bid we served up Pineapple Upside Down Cake with Nutmeg Custard as part of the Southampton City of Culture School Meal Day served in participating schools, as a desert to the Mauritian Turkey Coconut Curry, with a side of Afghani Style Pilau Rice. Enjoy this adapted recipe at home!

Read more about our celebratory school lunch, co-created with MasterChef winner, Shelina Permalloo here.

Makes 6 mugs 

Ingredients:

  • 75g caster sugar

  • X3 eggs

  • 150ml vegetable oil

  • 1tbsp vanilla flavouring/extract

  • 130g tin of pineapple sliced in juice, blended into a puree (keep juice for the cake)

  • 2tbsp of pineapple juice from the tin

  • 270g plain flour

  • 1tbsp baking powder

  • 1tsp bicarbonate of soda

  • 1tsp ground mix spices

Method:

  1. Beat the eggs and sugar using a fork.

  2. Add in the oil, pineapple juice and mix with a fork.

  3. Add in the rest of the ingredients and mix them together.

  4. Divide the mixture into 6 mugs and microwave on full power for 3 minutes. (*depending on how big your mugs are this may vary in time) Take the cakes out when they look spongy and dry on the top.

  5. Serve with custard or ice cream of your choice.

Cook-along with Shelina Permalloo below

Laura Suanez Aisa

Laura has worked for City Catering Southampton since 2015, and spent the first three years working as Head of Kitchen at St Mark’s Primary School, before moving into the Menu Development Team at our Head Office.

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