This melt-in-the -mouth cake is the kind of simple recipe you want to have at hand for when you need to whip something up in a hurry that looks gorgeous and tastes delicious!
The upside-down pineapple cake is at it’s best when totally fresh and I like to serve it with a dairy free coconut whipped cream flavored with lime zest.
Bon appétit!
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Prep time: 15 min
Cook time: 30 min
✢ Brown sugar (or coconut sugar) for sprinkling
✢ 1 tbsp coconut oil (or vegan butter)
✢ 1 Flow Bake Cinnamon Muffin mix
✢ 3 eggs (or 130g/1,2dl soy yogurt for a vegan cake)
✢ 100 ml oil
Coconut-lime whipped cream:
✢ 1 can of full fat coconut cream (refrigerated 24h)
✢ Zest of 1 lime
✢ 1 tbsp powdered sugar
✢ 1 tsp vanilla extract
- Preheat oven to 180 degrees (fan off).
- Prepare the topping. Melt the coconut oil and pour it into a baking dish (I use a square one approximately 21x21cm). Sprinkle brown sugar evenly over the oil. Halve pineapple rings and arrange them on top of the brown sugar.
- Prepare the cake batter: whisk eggs, oil and 100 ml of pineapple juice together. Pour the Muffin mix into wet ingredients and stir until well combined. Spread the batter evenly over the pineapple slices.
- Bake for about 30-35 minutes, until a toothpick inserted into the center of the cake layer comes out clean.
- Remove from oven and let cool for about 10 minutes.
- Time to flip! Have a large cake plate or tray ready. Loosen the sides of the cake with a knife. Place the platter upside down over the top of the baking dish and quickly flip the skillet over, inverting the cake onto the platter.
For the coconut-lime whipped cream: Scoop the solid part of the coconut cream into a mixing bowl. Whip with a hand mixer or stand mixer until light peaks form. Mix in powdered sugar, vanilla and lime zest. Refrigerate until use.
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