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Pineapple Upside Down Cake

Pineapple Upside Down Cake with Brown Sugar Cream and Passionfruit recipe, brought to you by MiNDFOOD.

Pineapple Upside Down Cake

Use fresh, in season pineapple to make this bright dessert masterpiece. Drizzle generously with passion fruit, brown sugar syrup and a dollop of fresh whipped cream.

Serves 6-8

1 small pineapple

80g butter

½ cup caster sugar

1 lime, finely grated rind and 
2 tbsp juice

125g butter (extra), at room temperature

½ cup caster sugar (extra)

1 tsp coconut essence

2 eggs

1½ cups self raising flour

1½ cups shredded coconut

½ cup coconut milk

4 passionfruit, pulp removed

300ml thickened cream

⅓ cup brown sugar

1 Preheat oven to 180C. Grease a deep 22cm round cake tin and line base and sides with baking paper. Cut pineapple into quarters lengthways. Remove core and skin. Cut flesh into thin wedges and roughly chop.

2 Put the butter, sugar, lime zest and juice into a small saucepan and stir over a low heat until the sugar dissolves and mixture comes to the boil. Reduce heat and simmer for 1-2 minutes or until slightly thickened. Pour over the base of the prepared cake tin. Sprinkle pineapple over the base of tin and syrup.

3 Using an electric beater, beat extra butter and sugar, and essence until light and cream. Add eggs, one at a time, beating well after each addition. Transfer to a large bowl. Sift flour over cake mixture. Add coconut and milk. Gently stir with a large metal spoon until combined. Spoon mixture over pineapple and spread evenly. Bake for 50-55 minutes or until cooked through when tested in the centre with a skewer. Stand for 15 minutes before turning out onto a serving plate. Serve drizzled with passionfruit and brown sugar cream.

4 To make cream. Put cream and sugar into a bowl and using an electric hand beater, beat until soft peaks form.

NOTE: If you find the passionfruit too tart you may prefer to make a sugar syrup then add passionfruit before drizzling over cake.

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