Retro? Yes! The Delish & Delectable Pineapple Upside-Down Cake

individual cute cake

This was one of my favourite cakes as a child, so I’m really pleased to have sussed out a way to share this with my son. Happily he loves it too 🙂 however my partner loves it even more than both of us! We make mini individual ones, but also bigger ones to share after a meal. In spite of it’s strange name this cake is really easy to make and you can play with it (of course) – add more coconut if you prefer a more tropical flavour (I suggest where in the process below). Reckon this retro cake will be making more appearances in our kitchen this festive season due to popular demand. The cakes you see photographed are gluten-free, as is the recipe below but you can replace the gluten-free self raising flour with normal self raising flour no problem, it will still come out delicious.

 Pineapple Upside Down Cake – Ingredients

Tinned pineapple rings, sunflower spread, muscovado sugar, gluten-free self raising flour, golden caster sugar, baking soda, gluten-free baking powder, salt, coconut milk, sunflower oil, white wine vinegar, vanilla extract

prepping the ramekins

Pineapple Upside Down Cake – Process (makes 7 ramekins or 1 large pyrex dish)

  • Preheat the oven to 180ºC
  • Prep your containers: (I did 3 ramekins and 1 larger one – see photos to get an idea of size)
    • smearing spread all over the inside
    • sprinkle muscovado sugar over the base
    • plonk on some pineapple rings – as many as will fit on the base
  • In a bowl mix the dry ingredients:
    • 1 ¾ C gluten-free self raising flour
    • 1 C golden caster sugar
    • 1 tsp baking powder
    • 1 tsp bicarb of soda
    • ¼tsp salt
  • In a jug mix your wet ingredients:
    • 1 C coconut milk (liquid not from a tin)
    • ¹/3 C sunflower oil
    • 3 tsp white wine vinegar (you can use cider vinegar)
    • 3 tsp vanilla extract (you can replace with coconut essence or coconut extract)
  • Beat the wet ingredients into the dry ones until smooth
  • Pour into the prepared containers – no higher than ²/3 full as it rises!
  • Pop the ramekins onto a baking tray and into the oven
  • Small cakes – like the ramekins will take about 15-20 mins to cook, larger ones will take between 30 & 40 mins dependant on their size. You can tell if the cake is ready to come out of the oven by skewering the cake in it’s centre – is should come out clean if the cake is fully baked.
    watching the cake sloooooowly release!
  • When you take them out of the oven put a knife around the edge and leave to cool for about 5 minutes.
  • Get a plate on top of your container and turn that pineapple cake upside-down!
  • Allow the cake to slowly drop from the base of the container onto the plate (you can see the boys watching the air-bubble spreading as the cake is being released in the photo)
  • Dig in! Remember that pineapple is going to be HOT!

We never manage to eat the whole lot on the first evening, so cover what’s left and pop it in the fridge – because we all like it warm we cut a slice and pop it into the microwave for a minute before gobbling it up!

#AVeganHoliday This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.


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