Pineapple Upside Down Cake

Name: Pineapple Upside Down Cake with Coconut Caramel | Serves 6+
Total time: 1 h 15 min
Yield: 2
Cuisine: Modern
Ingredients: 1 tin Pineapple Slices; 230 g butter (softened); 2 packet brown sugar; 3 eggs; 1 packet Basic Sponge Mix; 1 cup milk; 1 box coconut milk; 1 packet flaked almonds

with Coconut Caramel | Serves 6+

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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!

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Milk

•Eggs

•Gluten

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total1 hour 15 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 6 people

1 tin

Pineapple Slices

2 packet

brown sugar

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

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 box

coconut milk

1 packet

flaked almonds

(Contains: Almond; )

Not included in your delivery

230 g

butter (softened)

(Contains: Milk; )

eggs

(Contains: Eggs; )

1 cup

milk

(Contains: Milk; )

Nutrition Values

Energy (kJ)3078 kJ

Fat42.1 g

of which saturates28.6 g

Carbohydrate82.9 g

of which sugars61.7 g

Protein8.3 g

Sodium613 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Medium Pan

•Medium Non-Stick Pan

Cooking Steps

• Preheat oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. • Drain 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 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 butter (for the sauce) and 40g brown sugar. Cook over medium heat, stirring, until the sugar is dissolved, 2-3 minutes. • Pour sauce into the lined cake tin. Place pineapple slices, in a single layer, on top of 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 basic sponge mix and the milk with a spoon until just combined. • Pour cake batter into cake tin covering pineapple. • Bake for 45 minutes to 1 hour or until cake is golden brown and cooked through. Set aside to cool in 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 medium heat. Cook 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 medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside. • When the cake has cooled, place a serving plate on top of the cake. Carefully flip cake over and remove tin to reveal pineapple top.