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Pineapple Upside Down Cake

Pineapple Upside Down Cake

with Caramel & Toasted Coconut | Serves 8+

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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!

Allergens:EggsGlutenMilkSulphites

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

Total Time75 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 tin

pineapple slices

1 packet

basic sponge mix

(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)

1 box

coconut milk

1 packet

shredded coconut

(ContainsSulphitesMay be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

Not included in your delivery

3

egg

(ContainsEggs)

⅓ cup

milk

(ContainsMilk)

230 g

butter (softened)

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2700 kJ
Fat42.3 g
of which saturates27.9 g
Carbohydrate48.8 g
of which sugars46.7 g
Protein7.2 g
Sodium623 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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!

5

Heat a medium frying pan over a medium-high heat. Add the shredded coconut and toast, stirring occasionally, until golden, 2-3 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.

6

Sprinkle the cake with the toasted coconut. Slice and serve drizzled with the coconut caramel.