Pineapple Upside Down Cake
with Coconut Caramel & Toasted Coconut | Serves 8+
- Eggs
- Gluten
- Milk
- Sulphites
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pine Nut
- Traces of Tree Nuts
Do you remember this retro classic? We may have taken a few liberties with the original, like adding a coconut caramel sauce. This cake will be sure to impress when you flip it upside to reveal the sticky caramel pineapple layer!
Ingredients
2 packet
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
1 tin
Pineapple Slices
1 packet
Basic Sponge Mix
(Contains: Gluten; May be present: Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut)
1 tin
coconut milk
1 packet
shredded coconut
(Contains: Sulphites; May be present: Gluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
Not included in your delivery
3
eggs
(Contains: Eggs; )
⅓ cup
milk
(Contains: Milk; )
230 g
butter (softened)
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. Drain the pineapple slices. Measure 200g butter (for the cake) and set aside at room temperature to soften. Measure 30g butter(for the sauce) and set aside. Divide the brown sugar into three separate bowls: 200g in one bowl, 60g in another bowl and the remaining 40g in a third bowl.
TIP: Weigh out your ingredients before you start to speed up your baking time!
In a medium saucepan, combine the butter(for the sauce) and 40g brown sugar. Cook over medium heat, stirring, until the sugar is dissolved, 2-3 minutes. Pour the sauce into the lined cake tin. Place the pineapple slices, in a single layer, on top of the sauce.
In a large bowl, add 200g brown sugar and the butter (for the cake). Beat with electric beaters until light and fluffy, 2-3 minutes. Add the eggs, one at a time, and beat until smooth. Fold in the basic sponge mix and milk with a spoon until just combined. Transfer the cake batter to the lined cake tin. Bake for 45 minutes to 1 hour or until cake is golden brown and cooked through. Set aside to cool in the tin, 15-20 minutes.
TIP: Using room temperature butter helps the batter get light and fluffy!
TIP: To check if the cake is done, stick a toothpick or skewer in the centre. It should come out clean.
While the cake is baking, wipe out the saucepan and return to a medium heat. Cook the coconut milk and 60g brown sugar, whisking until well combined and turned to caramel, 5-8 minutes. Set aside until thickened.
TIP: The caramel will thicken as it rests!
Heat a medium frying pan over a medium-high heat. Add the shredded coconut and toast, stirring occasionally, until golden, 1-2 minutes. When the cake has cooled, place a serving plate on top of the cake. Carefully flip the cake over and remove the tin to reveal the pineapple top.
Sprinkle the cake with the toasted coconut. Slice and serve drizzled with the coconut caramel.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the cake's taste, with the coconut caramel sauce receiving particular praise for its deliciousness.
- Ease of prep: Reviewers found the cake easy to make, with some mentioning it turned out perfectly when following the recipe.
- Suggestions: Consider adding more pineapple slices for better coverage; some found 4 slices insufficient for an impressive presentation.
- Next-day meals: The cake was a hit with workmates, suggesting it keeps well for sharing the next day.
- Tweaks: Try adding walnuts to the topping for extra crunch, or serve with dairy-free ice cream for a less sweet option.
